Skip to main content

Dark Chocolate Chip Pumpkin Cookies



It's officially "put pumpkin in everything" and "can you bring a treat for _______" season now that school and activities are in full swing.

I broke out this recipe for dark chocolate chip pumpkin cookies this week for a gathering, and wow, they are good! The whole family loves them, and several people left with the recipe.

The dough needs to chill for a bit, so keep that in mind. I am guilty of reading details like that midway through making the recipe and then having to backtrack (oops).

The cookies and the dough freeze well, if you can keep from eating them all at once. I think they would made a pretty delish cookie bar, too....


Dark Chocolate Chip Pumpkin Cookies

Makes about 3-4 dozen cookies. 
  • 3 c. Bob's Red Mill 1:1 Gluten Free Flour (can sub all purpose flour)
  • 1-1/2 tsp. baking soda
  • 1 tsp. salt
  • 2-1/2 tsp pumpkin pie spice OR the spice blend below
  • 1 c. (2 sticks) unsalted butter, room temp
  • 1 c. granulated sugar
  • 1 c. brown sugar, packed
  • 2 eggs, room temp
  • 2 tsp. good quality vanilla extract
  • 1 c. (organic) pumpkin puree (not pie filling)
  • 10 oz. dark chocolate chips or chunks
Whisk together the dry ingredients and set aside.  In a mixing bowl, beat the butter on high for about a minute, then add in sugars. Continue beating for another minute or two, scraping the sides down as needed. Add in eggs, and continue beating. Add the pumpkin puree and the vanilla, and mix until combined. Add in the flour mixture until it is fully incorporated, and then stir in the chocolate chips. Chill the dough in a covered bowl in the fridge for an hour (or more - even overnight if you're one of those prepared kinds of people). 

Preheat oven to 350 degrees. Scoop cookies onto baking sheets lined with parchment (I make them 1 to 1-1/2 oz.). Bake them about 10-12 minutes, or until lightly browned - 11 minutes was perfect for me.  Don't let them go too long - they're going to be a little soft, because of the moisture from the pumpkin. Cool completely on the sheet. 

I have frozen the baked cookies and the dough before, both with good results, but they are SO GOOD when they're warm from the oven, so good luck trying to save some for later.

Pumpkin Pie Spice Blend:
  • 1 tsp. cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp nutmeg
  • 1/3 tsp allspice
  • 1/4 tsp. cloves

* I like to have one of Trader Joe's Pound Plus bars of their super amazing 72% cacao dark chocolate (the red wrapper) on hand and use it instead - I just chop it roughly into chunks, but any dark chocolate chips or chunks work.
Labels:

Popular posts from this blog

Layered Mexican Trifle Salad

So this is awesome.  It's a lot of work, but it is awesome.  Feeds a crowd, looks cool, tastes great.  What more can you ask for?  I first had this at a party, and then tracked down the recipe - I believe it was originally from Pampered Chef.  You can mix it up, but I really like this combo.  It's easy to double or whatever is needed, based on the serving dish.  The one pictured was MASSIVE, and was basically a triple batch - so much work, and at the last minute! Layered Mexican Trifle Salad I ngredients: Beans: drain, rinse and mix together 1 15 oz. can pinto beans and 1 15 oz. can black beans 1 15 oz. can whole kernel corn, drained (I've also used fresh) 1 large tomato, diced (I usually use several Roma tomatoes) 2 green bell peppers, diced 3 ripe avocadoes, diced and mashed with the juice of 1 lime and salt and pepper to taste 1 large onion, diced (red or white) 2 cups cooked chicken, diced or shredded 2 cups cheddar or...
Read more

Skillet Chicken, Broccoli, Ziti & Asiago Cheese

We ALL really love this recipe. This is based on a recipe from the good people at Cooks Illustrated - I am grateful to them for getting my kids to happily eat sundried tomatoes and broccoli!  I've also made this in a huge batch and served it family-style for a dinner party (and got to use my giant Pampered Chef Simple Additions square pasta bowl (it's really big), and it was AWESOME).  If people could have licked the bowl clean, they might have - there was NOTHING left. Try this, and love it: Chicken, Broccoli, Penne and Asiago Cheese  Skillet 1 lb. boneless, skinless chicken breasts, cut into 1-inch squares 2 tbsp. vegetable oil (or olive oil - just don't heat that to smoking) 1 medium onion, minced (about 1 cup) 3 medium cloves garlic, minced (about 1 tbsp.) 1/4 tsp. dried oregano 1/8 tsp. red pepper flakes 8 oz. ziti or penne (2 /12 cups) 3 c. water 2 c. low-sodium chicken broth 3-4 c. broccoli florets 1/4 c. sun-dried tomatoes in oil, rinsed and chop...
Read more

Another Take on Comfort Food

Sometimes there's nothing you can do but cook. I've had the displeasure of seeing 2 young moms in our school community recieve cancer diagnoses in the last 18 months.  If you're like me, when someone you know is hurting, you want to help, but lots of times, there's not much you can do. If you can cook, you can take away some of the stress of getting the family fed and bring a meal or two. In fact, even if you can't cook, you can pick up a meal at a restaurant or a bag of groceries, or even a gift card for a local restaurant. I think it comes naturally to some - the church and school communities I grew up in always loved with food - church potlucks, school spaghetti dinners, and of course lots of meals for people who needed them.  But not everyone has done this before, so it might be overwhelming.  As in my "feeding a crowd" blurb, there are a few things to keep in mind.   Don't try to impress - don't try new recipes.  Find out if you'r...
Read more