Sheila's Books Read

Sheila's bookshelf: read

What Would the Founding Fathers Think: A Young American's guide to understanding the mess our country is in and how we get out
Isabelle Webb: Legend of the Jewel
Captive Heart
Cobble Cavern
Caller ID
Summer of Secrets
On Little Wings
We Lived in Heaven: Spiritual Accounts of Souls Coming to Earth
Christ's gifts to women
A Woman's power: threads that bind us to god
Scary School
Hope's journey
Targets in Ties
Crater Lake: Battle for Wizard Island
With a Name like Love
Sean Griswold's head

Sheila's favorite books »

2018 Reading Challenge

2018 Reading Challenge

2018 Reading Challenge
Sheila has read 0 books toward her goal of 60 books.

Tuesday, April 19, 2011

"P" Is For Pumpkin Chocolate Chip Cookies

"P" is for Pumpkin Chocolate Chip Cookies. I have tried several recipes for this kind of cookie. I liked this one, because not only does it taste great, but the cookies are soft and moist. If you have a recipe for Pumpkin Chocolate Chip Cookies that you really like please go ahead and post it here. Also, please remember the contest that is going on this week at my blog. You have a chance to win a copy of "Bumpy Landings" by Don Carey. Read more about the contest and how to enter here.

Super Soft Pumpkin Chocolate Chip Cookies

recipe from

adapted from Big Fat Cookies

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground cloves

2 eggs

1 cup sugar

1/2 cup canola or corn oil

1 cup canned pumpkin

1 teaspoon vanilla extract

1 cup chocolate chips, or any chip you like

Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper.

Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.

Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. You could also simply use a 1/4-cup measuring cup if you don't have a scoop. Use a thin metal spatula to smooth and flatten the rounds.

Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

Dust the cooled cookies lightly with powdered sugar. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.

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  1. My favorite pumpkin chocolate chip cookie recipe, and my kids, is the good old one from weight watchers. One box spice cake mix. One can pumpkin, and some chocolate chips. Mix together. Bake at 350 for 18 min. We can never get enough.

  2. I like that one too. It really is the easiest one of all. :)

  3. thanks for sharing! i will have to try it out. the one i have comes out WAY too sweet.

  4. This really looks delicious. I'm definitely craving for a plate of that right now. Thanks for sharing this wonderful recipe. This is definitely a must do recipe this weekend since I got my ISO 22000 Training.


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