I’m not sick of pumpkin yet.

But perhaps that’s because I’ve given away a good bit of pumpkin pie.

We have to save ourselves from ourselves, after all. Otherwise, we’d never be able to tackle the next bit of pumpkin porn – Pumpkin Chocolate Chip Cookies.

Note: I cut the original recipe in half, except for the pumpkin part because I am trying to finish off this mound of pumpkin puree by tomorrow. The result was a cookie that was super-moist, almost cake-like.


½ cup (1 stick) unsalted butter (again, I say use Plugra here or any European-style butter)

½ cup white sugar

½ cup light brown sugar

1 large egg

½ teaspoon vanilla extract

1 cup pumpkin puree

1 ½ cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1 cup dark chocolate chips (the original recipe says milk chocolate, but I say no to that)

Nonstick cooking spray, Silpat or parchment paper


  1. Preheat the oven to 350 degrees F.
  2. Spray cookie sheets with nonstick spray or line them with paper or Silpat.
  3. In large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Set aside, like this:dryingredients
  4. In another bowl, beat together the butter and white and brown sugar until well-blended. Then add the egg, vanilla and pumpkin puree.
  5. Add the flour mixture and then stir in the chocolate chips.pumpkinchips
  6. Scoop the dough onto the cookie sheet and then bake for 15 minutes, until the cookies are browned around the edges. Remove the cookies from the oven, let them cool for two minutes and then remove them from the cookie sheets and let them dry on wire racks. pumpkincookies

More from this series…

Monday: Breaking down the pumpkin and roasting the flesh and seeds.

Tuesday: Pumpkin pie, sweet pie crust.

Wednesday: An out of this world (and easy) pumpkin soup.

Today: Pumpkin Chocolate Chip Cookies.

Tomorrow: The conclusion; Pumpkin Risotto.