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
Ingredients
- 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
Instructions
- 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).
Notes
Oh my … I can’t stop dreaming about cookies. It’s been 2 months since I have my last cookie. These look delicious. I will surely try them after my next big race.
These look like they will work amazing with some Cashew Hot Chocolate (home made) http://www.ourfreshkitchen.com/snacks/cashew-hot-chocolate/
Good luck with your next big race! Your hot chocolate sounds delicious!
I love soft cookies and the pumpkin, chocolate, orange combo looks delicious. Yum.
Since discovering how well chocolate and pumpkin go together, I’m in love with the combination!
I can’t get enough pumpkin! These look delicous 🙂
Thanks Angie! I love pumpkin to!
These seem so perfect for right now. I love little glazed bites like these and chocolate, pumpkin, and orange are so good together.
Thank you Teresa! I never knew how well chocolate, orange and pumpkin went together, now I’m hooked!
Interesting flavour combo! These look great!
It surprised me how well these 3 flavours go together. Looking to bake something new with the trio!
Aaaaaah, why don’t you live closer to me? Like right next door? Love these. Looking forward to seeing you very soon!!!
Thank you for allowing me to share these cookies in my Thanksgiving roundup. It should go live on Friday!
Thanks for letting me join in on the fun!