Making the most of my "Dash"

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

A delicious cake-like cookie.  Tastes even better the next day!!


  • 1 cup canned pumpkin
  • 1 cup white sugar
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 teaspoon baking soda
  • 1 teaspoon milk
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • pinch of ground allspice
  • 2 cups semi-sweet chocolate chips
  • 1/2 cup chopped walnuts (optional)

Chef’s notes: 1.  if you don’t like a lot of  spice, use only the 2 teaspoons of cinnamon and disregard the other spices.  2. You may substitute 1 TBSP of Pumpkin Pie Spice in place of the cinnamon, ginger, nutmeg, cloves and allspice.  3. You may substitute apple sauce for oil if you want a healthier cookie.


  1. Preheat oven to 350° F
  2. Combine pumpkin, sugar, vegetable oil, vanilla and egg. Dissolve the baking soda with the milk and stir in.
  3. In a separate bowl, stir together flour, baking powder, ground cinnamon, ginger, nutmeg, cloves, allspice, and salt. Add flour mixture to pumpkin mixture and mix well.
  4. Stir in chocolate chips and nuts.
  5. Drop by spoonful on greased cookie sheet and bake for approximately 13 – 15 minutes or until lightly brown and firm.

These cookies will taste great the first day, but they will taste much better the second day when all the flavors have a chance to meld.  I usually store them in an airtight container with a paper towel or piece of wax-paper between the layers.  It keeps them nice and soft.


Comments on: "Pumpkin Chocolate Chip Cookies" (2)

  1. So fun! Going to try it asap!

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