large family food idea pumpkin chocolate chip cookies–no egg

Our family loves pumpkin chocolate chip muffins.  I wanted to recreate that same taste in a cookie.  Most cookie recipes I found were too dry and the results were cake like.  I wanted something moist and soft.  This is what we came up with.

pumpkin chocolate chip cookies

  • 1 cup butter
  • 1 1/2 cups raw sugar
  • 2 teaspoons vanilla or maple flavoring
  • 1 can pumpkin
  • 3 cups flour–we use white whole wheat flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 pkg chocolate chips

In a large mixing bowl, cream your pumpkin, butter, sugar, and flavoring.


Then add your dry ingredients2013-10-25_00020

Mix thoroughly2013-10-25_00021

Add your bag of chocolate chips and mix again2013-10-25_00029

If you have a warm kitchen be sure to let this dough chill in the refrigerator for an hour.  You can leave it in there for 2 days if it is covered.  You want to chill it so that your cookies do not become flat.

When it is time to bake, preheat your oven to 350 and bake for 8-10 minutes.

These taste very similar to our pumpkin chocolate muffins but in the form of a cookie.  Soft and chewy. 2013-10-25_00039

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