Pumpkin Cookie Recipe

In mid-fall and around Thanksgiving, my father always made a special treat for us kiddos–squash cookies, made with squash grown in our backyard garden. We never had any qualms eating out vegetables anyway, but turning squash into cookies certainly made it easier. For the State Fair, I made my own take on his cookie recipe, but used pumpkin instead (and added chocolate chips!) While I didn’t take home the blue ribbon, these pumpkin cookies did get an honorable mention.
In mid-fall and around Thanksgiving, my father always made a special treat for us kiddos–squash cookies, made with squash grown in our backyard garden. We never had any qualms eating out vegetables anyway, but turning squash into cookies certainly made it easier. For the State Fair, I made my own take on his cookie recipe, but used pumpkin instead (and added chocolate chips!) While I didn’t take home the blue ribbon, these pumpkin cookies did get an honorable mention.

My pumpkin chocolate chip cookies will work with fresh pumpkin from your garden or pumpkin from a can. If you do use canned pumpkin, make sure it’s just pumpkin, not pumpkin pie filling. These make a great seasonal treat for Thanksgiving!

Pumpkin Chocolate Chip Cookies

Ingredients:

1 cup pumpkin

1/2 cup brown sugar

1/2 cup white sugar

1/2 cup butter, room temperature

1 egg

2 cups and 2 Tbsp flour

2 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

1/2 tsp salt

1 tsp milk

1 Tbsp vanilla extract

2 cups dark chocolate chips

Directions:

Cream butter and sugars. Blend in egg, milk and pumpkin. Sift together dry ingredients. Mix dry into wet, then stir in vanilla and chocolate chips. Drop by the teaspoon onto greased cookie sheets. Bake at 350 F for about 14 minutes.

These cookies have a thick, cakey texture and the chocolate chips are a surprising complement to the spiced pumpkin flavors. I hope you enjoy!