Pumpkin Chocolate Chip Cookies I

This time of year, I wonder about the first colonial woman who, at a loss for traditional British baking ingredients, thought to cut up a pumpkin, roast it, scrape out its flesh, and mix it with sugar and spices for pumpkin pie. Whoever she was, I applaud her ingenuity. Without her, we might not have canned pumpkin. And without canned pumpkin, we probably wouldn’t have pumpkin chocolate chip cookies.

As these baked, I told Mike that someone should make a pumpkin chocolate chip cookie-scented candle, because they filled our house with a sweet, spicy aroma that was not unlike something you’d inhale at the Yankee Candle shop. Fortunately, these cookies taste as good as they smell.


  • 2 1/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 15 ounces pumpkin
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups semisweet chocolate chips
  • 1 cup chopped walnuts


Preheat oven to 375 degrees.

Line several baking sheets with parchment paper.

In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, and ginger; set aside.

In a mixing bowl, cream together butter and sugars.

Add pumpkin, eggs, and vanilla; mix well.

Slowly add flour mixture and beat until well combined.

Stir in chocolate chips and walnuts.

Using a two-inch cookie scoop, drop scoops of dough about two inches apart on the baking sheet.

Bake 18 minutes, until edges are lightly browned.

Cool for 5 minutes on baking sheet, then cool completely on a wire rack.


2 thoughts on “Pumpkin Chocolate Chip Cookies I

  1. Can I confess something? Robb doesn’t like nuts, and Mom doesn’t like chocolate, and Mo was more interested in picking marshmallows out of her Booberry Cruch, so I ate all of the cookies.


    And they were awesome! Thank you.

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