Cookie Thursday: Pumpkin Chocolate Chip

Inspired by a recipe included with a giveaway milk glass from the California Milk Advisory Board (see how I spelled Advisory? It was spelled wrong on all their marketing pieces!), I created a Pumpkin Chocolate Chip cookie for this week’s Cookie Thursday.

I had a moment of panic when I pulled them out of the oven – they looked like little rock hard balls and the color was very light pumpkin, and I was thinking they were going to taste just as bad.

Fortunately, looks can be deceiving!

The cookies are moist, and the semi-sweet chocolate is really nice against the autumn spices. I used a little less sugar than the original recipe called for, as I don’t like my cookies really sweet, but I have included the original amount in case you do. Let me know how your’s turn out!

Pumpkin Chocolate Chip Cookies
inspired by California Milk Advisory Board recipe
Makes about 6 dozen

• 1 cup butter, softened
• 3/4 cup each, packed brown and granulated sugars (original 1 1/2 cups each)
• 2 cups pumpkin puree
• 2 eggs, lightly beaten
• 1 1/2 teaspoons vanilla extract
• 2 cups whole wheat flour
• 3 cups all-purpose flour
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups semi-sweet chocolate chips
• 1 1/2 cups walnuts, finely chopped

Preheat oven to 350F.

Cream butter and sugars together until light and fluffy, about 3 minutes. Add in pumpkin, egg, and vanilla, beating well after each addition.

Sift together dry ingredients. Gradually add to pumpkin mixture until well blended. Mix in chocolate chips and walnuts.

Using your cookie scoop, drop heaping teaspoons of batter onto cookie sheets. Bake 15-17 minutes, until edges are golden brown. Do not over bake!

Related Cookie Thursday posts:

Cookie Thursday: Chocolate Pumpkin Cupcakes

Cookie Thursday: Pumpkin Oatmeal Drops