Pumpkin Chocolate Chip Cookies

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I love pumpkin in the fall! There are a lot of things I want to do with it but I often either forget or don’t have time. One of my favorite things to do with our canned pumpkin is to turn it into pumpkin bread. Such a warm treat on those cold blustery fall days. However, I was in need of a treat for the whole family on a particularly long day of canning so the bread just wasn’t going to work. I decided to whip up these pumpkin chocolate chip cookies and they were a huge hit! 

Ingredients 

• 1 ½ cup shortening 
• 1 cup sugar
• 2 tsp vanilla
• 1 egg
• 1 ½ cup pumpkin
• 2 tsp baking soda
• 2 tsp baking powder
• 1 tsp salt
• 4 cups flour
• 4 tsp cinnamon
• 1 ½ cups chocolate chips

Directions for Pumpkin Chocolate Chip Cookies

If you are using store bought pumpkin you can skip ahead. If you are using home canned pumpkins then you’ll need to do a couple extra steps. First drain your pumpkin. Then mash it up with your mixer. Now proceed to the rest of the process. 

Preheat oven to 375. Mix pumpkin, shortening, and sugar. Add egg and vanilla, mix well. Slowly add in flour, mixing well after each addition. Add the baking soda, baking powder, salt, and cinnamon. Mix well. Pour in chocolate chips and mix by hand. Scoop the batter onto a cookie sheet (this one is the best to make sure cookies cook evenly). Bake each batch 10-12 minutes. 

Makes around 4 dozen cookies. 

Tips & Tricks

This one may seem obvious but I’m going to say it anyway. Be generous with your chocolate chips! I measure with my Hart (see what I did there). These are also really dang good with dark chocolate chips. I’m a dark chocolate person and we love these ones from Azure Standard. Mix them with semi-sweet for a unique flavor or do just all dark. So good!

Let them cool on a rack in between batches. These are a softer cookie so they will kind of stick together if you aren’t careful with them. This rack for drying is the best! I hated drying racks for so long because they got my counters so messy. This one sits on a pan so they can both be washed really easily. Plus it’s bigger than a standard rack so I can let them dry even longer before tucking them away. Definitely a win-win. So thankful for my sister in law for getting me hooked on this one. 

I always use unbleached parchment paper for cookies. It saves so much mess!

In Conclusion: Pumpkin Chocolate Chip Cookies

I’m determined these fluffy little pumpkin chocolate chip cookies are one of the best fall treats. Heck, who needs to save them for fall though, make them all year round! They are the perfect treat for a full day of canning potatoes or great to share with friends too.

What is your favorite fall activity? We love going to the apple orchard! Our local orchard has the best doughnuts and cider. Another one of my favorite fall treats. 

Pumpkin Chocolate Chip Cookies

Fluffy little fall delights.

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Ingredients

  

• 1 1/2 cup shortening
• 1 cup sugar
• 2 tsp vanilla
• 1 egg
• 1 1/2 cup pumpkin puree
• 2 tsp baking soda
• 2 tsp baking powder
• 1 tsp salt
• 4 cups flour
• 4 tsp cinnamon
• 1 1/2 cups chocolate chips

Instructions

 

• If you are using store bought pumpkin you can skip ahead. If you are using home canned pumpkins then you’ll need to do a couple extra steps. First drain your pumpkin. Then mash it up with your mixer. Now proceed to the rest of the process.
• Preheat oven to 375.
• Mix pumpkin, shortening, and sugar.
• Add egg and vanilla, mix well.
• Slowly add in flour, mixing well after each addition.
• Add the baking soda, baking powder, salt, and cinnamon. Mix well.
• Pour in chocolate chips and mix by hand.
• Scoop the batter onto a cookie sheet.
• Bake each batch 10-12 minutes.

Keyword chocolate, Cookie, Pumpkin