When I was growing up, my family would often bake cookies on Sunday. Occasionally we would made complicated cookies like iced sugar cookies, but usually we made simple bar cookies or drop cookies.
My favorite cookies we made were pumpkin chocolate chip cookies and oatmeal chocolate chip bar cookies. I now like nuts in my baked goods, but I preferred nut free cookies as a kid.
We would always under bake the pumpkin chocolate chip cookies so they were very chewy. We would always eat gobs and gobs of raw cookie dough too. I still really enjoy cookie dough. I think I might even like raw dough more than baked cookies.
Pumpkins originated in North America. The first pumpkin seeds were found in Mexico and date back to 7000 to 5500 BC.
The word pumpkin comes from the Greek word pepon, which means large melon. The French changed the Greek word to pumpon, and the English changed pumpon to pumpion. Colonist in America changed the word to pumpkin, the word be use today.
Starbucks introduced their pumpkin spice latte in 2003, which has lead to an increase in pumpkin and pumpkin spiced produced marketed in the United States. I found this pumpkin chocolate chip cookie recipe on allrecipes. I used pumpkin pie spice instead of cinnamon and didn't add milk.
The ingredients are 1 cup pumpkin puree, 1 cup white sugar, 1/2 cup vegetable oil, 1 egg, 2 cups all-purpose flour, 2 teaspoons baking powder, 2 teaspoons pumpkin pie spice, 1/2 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon vanilla extract, and 2 cups chocolate chips.
I added the sugar, pumpkin, vegetable oil, and egg into a bowl.
I stirred these ingredients together.
In another bowl, I stirred the flour, baking powder, pumpkin pie spice, salt, and baking soda together.
I mixed the pumpkin mixture and dry ingredients together for a bit, but there were still streaks of flour.
I added the vanilla and chocolate chips. I stirred the batter together.
I lined a baking sheet with parchment paper. I scoped small gobs of dough onto the sheet two inches apart from each other.
I baked the cookies for 10 minute at 350 degrees. I let the cookies cool a little on the pan before letting them cool completely on a wire rack.
These were just as delicious as the cookies I remember making as a kid. The texture was chewy. Each bite was filled with warm spices, pumpkin, and bitter chunks of chocolate.
The cookies were sweet and tender. The pumpkin and oil made them very moist.
They were the epitome of fall. They were chewy, dense, and delicious. The bitter chocolate balanced out the sweetness of the cookies.
Pumpkin chocolate chip cookies are my favorite, and this recipe didn't disappoint. Each cookie was a delight.