In the Fall, I always get an appetite for anything pumpkin. It’s probably the power of suggestion with all of the pumpkin decor that is found everywhere! However, I love the taste and am always looking for new ways to enjoy a pumpkin sweet.
One of my favorite treats to make is cookies so I wanted to try a pumpkin cookie that would be especially tasty. I’m not real fond of raisins, which is a typical ingredient found in pumpkin cookies, so I tweaked a recipe to include some of my favorite ingredients. Since I love chocolate, I thought it would be great to substitute chocolate chips for the raisins. I feel that the sweeter a cookie is the better!
As far as nuts go, I prefer the taste of pecans over walnuts so I figured why not make that switch as well? I really like this version of pumpkin chocolate chip cookies and hope you will too. I did make some other changes to the original recipe so I will show you what I did but also tell you what the original recipe called for so you have some options with what you have on hand.
Here is the recipe:
- 2 1/2 cups all purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 tsp. pumpkin pie spice 0r 1 tsp cinnamon and 1 tsp nutmeg
- 1 cup brown sugar, packed (I used light but you can also use dark)
- 1/2 cup white sugar
- 3/4 cup Fleischmanns vegetable spread sticks, softened – this does work good in baking, with no cholesterol and low fat, but you can use salted real butter
- 1 large egg
- 1 cup canned pumpkin (or freshly cooked)
- 1 tsp. pure vanilla extract
- 1 cup dark chocolate chips (or raisins)
- 1/2 cup pecans, chopped (or walnuts)
Makes three dozen.
Preheat oven to 300 degrees.
In a large bowl, blend the sugars together with an electric mixer set at medium speed. Add the butter and beat until it forms a grainy paste. Scrape the sides of the bowl and then add the egg, pumpkin and vanilla. Beat at medium speed until light and fluffy.
Drop by rounded tablespoons onto ungreased cookie sheets, 1 1/2 inches apart. I have a small cookie scoop that I bought from Pampered Chef. I like to use this for scooping my dough and keeping the cookies somewhat small and uniform. They sell a bigger scoop too but I like making my cookies small so that if I take more than one at a time, I’m not getting too much of an overload!
Bake for 22-24 minutes or until cookies are slightly brown along the edges. Immediately transfer cookies, with a spatula, to a cool surface or cooling rack.
These pumpkin chocolate chip cookies are an extra special treat in the fall but are super good any time of the year. I think I might like these better than regular chocolate chip cookies!