Pumpkin Chocolate Chip Cookies – After School Snack

UPDATED! I saw a few comments asking about the baking soda in the recipe…I have remade these a number of times in the past few weeks…with 1 tsp, 2 tsp and 1 Tbsp…I found that the 2 tsp is the best option…so I updated the recipe. The pumpkin makes the cookies very dense, so there needs to be additional rising agent. Thanks for helping me get this recipe perfect!

So Ryan has a new habit. A new after school habit, if you will.  Every afternoon when we get home from school, he asks…

“Did you make any treats today?” (every. day. with. out. fail.)

To which I either answer…

  • “Yes.”
  • “No.”
  • “How ’bout we bake something right now!”

His response is completely dependent on my response.

I mentioned freezing cookie dough the other day. Well, that’s how I can pull off the third response. I, just like you, have no time to bake something everyday. (And don’t get me wrong…I don’t bake everyday!)  But at least once or twice a week, I like to treat my guys to some homemade baked goodies.!

I’ve got the dough ready…pop it in the oven and by the time we have gone through backpacks and figured out the afternoon plan of action, the cookies are done!

So now that canned pumpkin has been spotted…it’s time to get my pumpkin on!

(And I doubled this recipe to use the entire 15 oz. can of pumpkin…worked perfectly…and now I have several days worth of  “did you make any treats today” dough in the freezer.)

(Oh, and the other fantastic thing about freezing dough…you get to control how much you bake. If your gang is anything like mine, a dozen cookies are gone in a matter of minutes…so you can reduce the “temptation” by only making 6 or 8 or 12 or 24 or however many you need for that afternoon! Portion control!)

Pumpkin Chocolate Chip Cookies

Ingredients

1/2 cup butter, margarine, shortening
1 cup brown sugar
2 eggs
1 cup canned pumpkin puree
2 cups flour
2 tsp baking soda
1 Tbsp cinnamon
1 tsp pumpkin pie spice
1 tsp salt
1 1/2 cup chocolate chips

Directions

(Preheat oven to 350. Grease cookie sheets with non-stick cooking spray.)

1. In a stand mixer or mixing bowl, combine the butter, brown sugar, eggs and canned pumpkin puree. Once smooth, add the flour, soda, cinnamon, pie spice, and salt. Stir until dough forms. Fold in the chocolate chips.

2. Spoon batter onto greased cookie sheets. Bake in the preheated oven for 9-11 minutes. Let cool on cooling rack before serving.

3. Feed to hungry (and somewhat demanding) children as after school snacks.

4. And go ahead and enjoy one yourself too!

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Comments

  1. says

    I think I will make these today! I love anything with pumpkin because it has so many nutrients.

    Also – I never knew I could download coupons onto my Safeway card until I read it here. That has to be the best idea ever! All coupon companies should give us some kind of card option. So thanks!

  2. says

    I think my daughter and I will make these tomorrow – she was asking today to bake cookies for Daddy’s office, and we have all the ingredients already. I wanted to check about the butter…I assume it’s softened?

  3. Kim Karstetter says

    I made a similar recipe that also included quinoa for some extra protein. If I can find it I’ll send it.

  4. says

    This is perfect for our baking weekend activity. Maybe I should start collecting the ingredients so that we don’t have any problem when Saturday came. Thanks for sharing this easy and simple recipe.

  5. Mary says

    To freeze the dough – do you flash freeze cookie size pieces of dough then store them in the freezer? or can you plop a big piece in a freezer bag then ‘dole’ it out after it thaws? Also – if you cook the dough straight from freezing – does the cooking time/temp change? Thanks! I’m new at this!

    • says

      When I make cookies, I lay out two cookie sheets. One I use to bake a few dozen. The other, I line with wax paper and scoop out the dough into individual spoonfuls. I just put the whole sheet in the freezer, and after a few hours, it’s frozen into individual cookie balls. I take them off the wax paper and store them in a freezer bag. When we want a few, I just take some out and bake them. I still bake them at 350, but just add another minute or two. I’ve also seen that you can press the cookie dough out in a cookie sheet, and cut it into bars to freeze.

  6. Nicole says

    I tried this, but it tasted like baking soda, is that the right amount in the recipe? Otherwise, once we got past the baking soda taste they were good.
    Thanks!

  7. Anonymous says

    Oh my gosh, Nicole, I made them this weekend and the same thing happened to us. They were…not what I expected. Oh well just wanted to say you are not alone!

  8. Karen says

    These are awesome! Made a double batch. Everyone loved them. Great texture not sticky like other pumpkin cookies. Perfect!

    • Anonymous says

      I’m sorry, Karen, but there is NO WAY you made these as written and they turned out well. I was trying to be polite before, but by saying these are great, you are misleading people. They are inedible. Something is wrong with this recipe. It’s too bad because this is the first recipe from this website that I’ve tried, I won’t trying another.

  9. says

    I made this recipe today and they tasted fine. I am wondering if she meant 1 tsp (not Tbsp) of baking soda, because I’ve never seen that much in a cookie recipe.

  10. Kathleen says

    I’m going to try these tomorrow. I’m sure it was meant to be 1 tsp-not Tbs. Don’t stop at this recipe anonymous–I’ve made a few of her other recipes (black bean brownies, pear blueberry cobbler) and they were fantastic–as well as healthy and well under $5 :)!

    I love this website and all the daily recipes and appreciate all the time that goes into it all!!

  11. Marcie says

    And what about squash puree? I’ve substituted it in pumpkin bread and muffins when I didn’t have pumpkin. I may try it in these…

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