Allison of Some the Wiser is treating us to this Dark Chocolate Chip Pumpkin Cookie recipe today. Pumpkin is one of my favorite parts of fall. I can vouch for the deliciousness of these soft pumpkin cookies because Allison shared them at the park with us this past Monday. Welcome, Allison!
Today it finally feels like fall in my corner of the world. I woke up to grey skies and the sound of rain and I knew as soon as my feet hit the chilly wood floor that today was going to be a baking day.
When the temperature outside starts dropping, I start thinking of ways to invite warmth indoors – a hot oven is at the top of my list.
Since today felt like the first real day of Autumn, with the cooler weather and the first appearance of yellow leaves in my yard, I pulled out the pumpkin recipes.
This Dark Chocolate Chip Pumpkin Cookie recipe is a tried and true favorite. It is a family recipe, passed along from kitchen to kitchen, that has only improved with time.
When you use a high quality pumpkin puree (I like to use homemade pumpkin puree, but in a pinch you can’t beat canned pumpkin!) and some good dark chocolate, these Dark Chocolate Chip Pumpkin Cookies are a perfect Autumn treat.
More Pumpkin Fall Favorite Recipes:
- Cranberry Pecan Pumpkin Tart
- Pumpkin Soup with Toasted Walnuts
- Pumpkin Spice White Hot Chocolate
- Pumpkin Cinnamon Rolls
- Pumpkin Pie Oatmeal
What are some of your favorite things about Autumn?
Dark Chocolate Pumpkin Cookies
Yield: approximately 2 dozen
Prep Time: 10
Cook Time: 10-15
Total Time: 20-25
1 cup pumpkin puree
1 1/2 cups sugar
1/2 cup butter, softened
1 teaspoon cinnamon
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups flour
2 cups dark chocolate chips (I used Ghiradelli 60% Cacao Chips)
Preheat oven to 350 degrees F. Lightly grease cookie sheet and set aside.
Combine wet ingredients in a bowl and mix. Sift in dry ingredients. Stir in chocolate.
Drop by spoonful onto greased cookie sheet and bake at 350 degrees F for approximately 10-13 minutes or until bottom of cookie is lightly browned.
Guest post and recipe by Allison of Some the Wiser.