Recipe: Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies
The perfect fall treat! These cake-like cookies combine the delicious flavors of pumpkin pie and chocolate.
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For about 2 1/2 dozen cookies
  1. 1 cup canned pumpkin (or fresh pumpkin)
  2. 1 cup white sugar
  3. 1/2 cup butter
  4. 1 egg
  5. 2 cups flour (use a little extra flour for a doughier cookie)
  6. 2 tsp. baking powder
  7. 1 tsp. baking soda
  8. 1 tsp. milk
  9. 1 TBSP vanilla extract
  10. 2 tsp. pumpkin pie spice
  11. 1 tsp. ground cinnamon
  12. 1/2 tsp. salt
  13. 2 cups semi-sweet chocolate chips
  1. Preheat oven to 350 degrees.
  2. Melt butter.
  3. Combine pumpkin, sugar, butter, and egg. In a separate bowl, stir together flour, baking powder, spices, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
  4. Add vanilla, then stir in chocolate chips.
  5. Drop by spoonful on greased cookie sheet and bake at 350 degrees for 8-10 minutes or until lightly brown and firm.
  1. For softer cookies, pull them out of the oven 30-60 seconds before they're done, and let them cool on the cookie sheet for a couple minutes before removing them.
  2. For an orange color, use 3 drops of red food coloring in the wet mixture.
  3. Image credit:
Adapted from
Adapted from
The Pittsburgh Moms
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Julia Germeyer
Julia is a lifelong writer, part-time adventurer, and lover of good wine and carbs. She lives in the South Hills with her family: a husband, two littles, and two cats, and the oldest child is in the Army. She owns a digital marketing consulting firm and was also an Adjunct Instructor at the University of Pittsburgh. Julia has an MBA from Point Park University and a Bachelor's degree from Pitt. She enjoys hanging out with her family, traveling to new places, Wheel of Fortune, and sleep. If she had a superpower, it would be to fly: traffic jams would be a thing of the past.