We’ve added orange zest to the cookie dough and topped our Pumpkin Chocolate Chip Cookies with a cinnamon glaze creating an incredibly moist and tasty Autumn bite!
Pumpkin Chocolate Chip Cookies
When making cookies and wounding ones self, it’s good to come up with an alternative name like blood, sweat and tears cookies. This is essentially the first name I came up with since while making them my baby finger ended up slamming into the top of the opened pumpkin can = deep cut. There was blood (not in the cookie dough), sweat & tears!
Canned Pumpkin versus fresh pumpkin
What you choose to use when cooking with pumpkin really comes down to availability, time and taste.
Fresh pumpkins are called sugar pie pumpkins. They are the ones I would watch Martha use when she was making her pumpkin pies and recipes with pumpkin. She made it look so easy when cooking with them. They are smaller, sweeter and 100% pure pumpkin.
Canned pumpkin is not always 100% pure pumpkin. You will need to check with whatever brand of canned pumpkin you like to buy to see if it is indeed pure or a squash blend. Yes I said squash. You might actually be making squash pies and I’m sorry to be the one to break it to you.
We like to buy the E.D. Smith canned pumpkin and they have told me in a communication the pumpkin in the cans is 100% Dickinson pumpkin which belongs to the squash family but is classified pumpkin.
To glaze or not to glaze
While these cookies are scrumptious without the glaze, they are amped up a notch with the glaze making us team glaze!
If you love pumpkin, give these recipes a go:
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans
- 1/2 cup sugar
- 1/2 cup canola oil
- 1 cup + 1/4 cup canned pumpkin not pumpkin pie filling
- 1 egg
- 2 tsp vanilla
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup milk chocolate or semi sweet chocolate chips
- 1 tbsp orange zest
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- In a bowl in this order add sugar, canola oil, canned pumpkin, egg and vanilla. Whisk until well combined.
- Next add your flour, baking soda, salt, cinnamon and nutmeg. Stir until everything is mixed.
- Finally pour in chocolate chips and orange zest mixing lightly.
- Drop from tablespoonfuls onto parchment lined baking sheet.
- Bake for 5 minutes and then turn and rotate cookie sheets in oven. Bake for another 5 minutes or until cookies lightly browned on bottom.
- Let rest in pan for a few minutes then transfer to wire racks and let cool completely before icing with your glaze (below).