Pumpkin Chocolate Chip Giants


Warning: Cookies may be larger than they appear.
I am loving these cookies!  I made them today for a little gathering and I had to hold myself back from downing them all.  I’ve seen this type of soft pumpkin cookie plenty of times around the internet, but this was my first time baking them.  The recipe is probably the easiest cookie recipe I’ve made to date.  Mix the wet, mix the dry, combine and bake.  And they only take 10 minutes in the oven!  Great quick recipe when unexpected company is coming or your kids forget to tell you about that school bake sale tomorrow.
They don’t look like it in the picture, but these cookies are pretty big.  They’re all at least 3 inches across.  It’s a generous single serving, but believe me, you’ll keep wanting more.  I love the pumpkin and chocolate combo, especially with the cinnamon kick.  If you’ve seen these cookies everywhere, it’s because they’re good.  The next time you have a free 20 minutes, I’d spend them baking.

Pumpkin Chocolate Chip Giants
by Oven Love, only slightly adapted from Vintage Dutch Girl
makes 16-18 large cookies

1 cup canned pumpkin
1 cup white sugar
1/2 cup canola oil
1 egg
1 teaspoon milk
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees and line three baking sheets with parchment paper.

Whisk pumpkin, sugar, oil, egg, milk and vanilla in a large bowl.  In another bowl, stir the dry ingredients.  Add the dry ingredients to the pumpkin mixture and mix well.  Add chocolate chips and stir to combine.

Scoop batter with an ice cream scoop and drop onto the parchment paper, leaving space between the cookies.  Bake for 5-6 minutes, rotate in the oven, then bake 5-6 minutes more until puffed and lightly brown.  Let cool on wire racks before serving.

I hope you’ll stick around for the rest of Pumpkin Palooza 2010.  If you’ve got any must-make pumpkin recipes for me, comment below with links or email me at ovenloveblog@gmail.com.
Comments
8 Responses to “Pumpkin Chocolate Chip Giants”
  1. ashley says:

    They look amazing! I’m going to make them this weekend!

  2. YAY! I’m glad you made them! I WARNED you that they were addicting! Enjoy them! I’m off to down one or seven with a huge glass of ice cold milk 🙂

  3. Jessica Lynn says:

    I am absolutely going to make these sometime. So delicious! Maybe it’s only certain pumpkin things that I don’t like.

  4. ashley says:

    These cookies are as amazing as they look!! I cut the sugar in half along with the chocolate chips and they are fantastic!

  5. ShorterMama says:

    Just pulled these out of the oven. Yum! Needed to change a few things out of necessity. Didn’t have enough cinnamon – replaced the rest with pumpkin spice. Only had 1 c. choc. chips, divided the batter and did half choc chip ones, and half raisin ones. Used WW flour instead of AP. And baked right on ungreased cookie sheets (no parch paper on hand) Still delish! Thanks for posting. I think I may like these better than my mom’s pumpkin cookies. I’ll have to make her recipe again to be sure 🙂

  6. Mary Ann says:

    I just made these and they turned out great- exactly what I was craving. I used low-fat buttermilk instead of the oil and reduced the sugar by 1/4 cup. Thanks for sharing!

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  1. […] I had a can of pumpkin in the pantry and I remembered this old Oven Love recipe for Pumpkin Chocolate Chip Giants. I hadn’t pulled it up in a while, and when I did, I saw some ingredients in that recipe that […]



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