Baking

Delicious Soft Pumpkin and Chocolate Chip Cookies

pumpkin chocolate chip cookies on a plate

Pumpkin chocolate Chip Cookies are one of my favourite cookies of all time. These Pumpkin Chocolate Chip Cookies are just so yummy, we can’t stop eating them! They’re made with a good amount of baking powder which makes them puffy and soft, plenty of pumpkin puree, a kick of spice and lots of chocolate chips too.

With everyone staying home this Hallowe’en, these Pumpkin Chocolate Chip Cookies are the perfect treat to whip up. The recipe is super simple and uses mostly common pantry ingredients. I still had a can of pumpkin puree in my cupboard from our Canadian Thanksgiving weekend, but if you’re all out, the grocery stores still have plenty and they are probably on sale too!

This recipe for Pumpkin Chocolate Chip Cookies is based on one from my very first cookbook: The Peanuts Cookbook. Our Grade 4 elementary school teacher signed us up to a book club and we all ordered 1-2 books to read. My friend, Bonnie got some Nancy Drew mystery books, but I ordered this cookbook. I still have a copy, although not my original copy. The cookbook has lime green and bright pink pages and kid-friendly recipes like Divine Divinity, Lucy’s Lemon Squares, Security Cinnamon Toast and Red Baron Root Beer as well as loads of comic strips.

The first time that I made these cookies was with a friend from school. We were about 9 or 10 and my Mum let us bake some cookies in our kitchen all by ourselves. We thought it would be really cool if we baked them like mini-pumpkins. So we rolled them all into balls and placed a bunch on a cookie sheet. Well, I don’t know what happened, we must have left something out of the recipe, because when we took them out of the oven they had spread out completely so they were one big huge gigantic cookie, and were possibly slightly burnt. We had a good laugh, and so did my Mum. We still ate the cookies and thought they were pretty great! And all these years later, I’m still having fun in the kitchen!

pumpkin chocolate chip cookies on a plate on a table

These cookies are moist, tender and loaded with pumpkin flavour and milk chocolate chips! So autumnly divine! If you bundle up, cookies with hot chocolate or chai tea are lovely outside!

And they’re super easy to make. All you need is flour, brown sugar, butter, eggs, baking powder, pumpkin puree, cinnamon and chocolate chips. All of these could be yours in about one hour! So tempting!

Happy Hallowe’en everyone!

Print Recipe

Pumpkin Chocolate Chip Cookies

Serves: 50

Cooking Time: 8-10 minutes

Ingredients

1/2 cup butter
1 1/2 cups brown sugar
2 eggs
340 grams pumpkin puree
3 1/4 cups all-purpose flour
1 Tbsp cinnamon
1 Tbsp baking powder
2 cups milk chocolate chips (semi-sweet would work too)

Instructions

Pre-heat oven to 375 degrees.

Cream the butter and brown sugar together.

Beat until light and fluffy.

Add the eggs.

Add the pumpkin puree. Don't worry if it curdles, it will sort itself out when you add the dry ingredients.

Mix together the dry ingredients.

Add dry ingredients to wet ingredients. Try not to over mix.

Stir in the chocolate chips.

Using a small ice-cream scoop, place cookie dough on a parchment paper-lined cookie sheet, approximately 2 inches apart.

Bake in oven for 8-10 minutes. They will puff up and be slightly golden on the bottom when they're done.

Let cookies cool on baking sheet for about 2-3 minutes.

Place cookies on a cooling rack to cool down.

Enjoy!

9:30 am

Baking

Dairy-Free Cinnamon Swirl Pumpkin Bread

Who’s up for Cinnamon Swirl Pumpkin Bread! This bread has everything: subtle spicy sweetness rolled inside a delicious pumpkin enhanced bread with a really good crumb. It is delicious on it’s own or toasted and spread with cinnamon butter.

I always make pumpkin pie at Thanksgiving and then wonder why I don’t cook with pumpkin more often. Pumpkin is fantastic in so many baked goods. It has a beautiful colour and texture. And it is the perfect vehicle for all those delicious baking spices such as cinnamon, nutmeg and ginger.

This Dairy-Free Cinnamon Swirl Pumpkin Bread is made with coconut milk, so it’s a dairy-free dessert. Whether you eat dairy products or not, you will not miss them in this sumptious loaf.

This bread has two rises in it, so it’ll take a few hours before it comes out of the oven. But a lot of that time is inactive, just waiting for those busy yeast cells to multiply and plump our dough up. So, while the bread is doing both of it’s rises, you could do some other fun stuff like read a chapter in a book, do some gardening, or go for a nice long walk. However you spend your day, you will definitely have a feeling of satisfaction when this lovely Dairy-Free Cinnamon Swirl Pumpkin Bread comes out of the oven.

Not only do I love the taste of pumpkin, I just love the look of them: big, orange globes that come in so many shapes and sizes. Pumpkins are super fun to grow. As they grow on a meandering low-trailing vine, you don’t necessarily need a separate, huge garden to grow them. They can wind their way through your flower garden, too. We grew some a few years ago, in a small veggie garden we created in our backyard. It was super fun. Our kids really enjoyed watching the pumpkins grow throughout the summer. Our pumpkins didn’t get super big, but by the end of October we had six pumpkins that we drew faces on for Hallowe’en. How fun is that!!!!

This loaf is perfect as it is, but if you wanted extra sweetness, you could add a drizzle of icing over the top of the loaf.

Enjoy!

Print Recipe

Cinnamon Swirl Pumpkin Bread

Serves: 12-16

Cooking Time: 40-60 minutes

Ingredients

1/4 cup warm water
2 1/2 tsp active dry yeast
2/3 cup coconut milk
1 egg
3/4 cup pureed pumpkin
1 tablespoon oil
3 1/2 cups all-purpose flour
1 cup whole wheat spelt flour
1/4 cup brown sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
Cinnamon Filling
water
1/3 cup white sugar
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger

Instructions

Dissolve the yeast in the warm water.

After the yeast is frothy, add the milk, egg, pumpkin, oil, 2 cups of flour, brown sugar, salt, and spices to the yeast mixture.

Stir by hand or use an electric mixer and mix for about one minute.

Using a dough hook, add remaining flour in small increments. The end result should be a dough that is just slightly sticky.

Place the dough in an oiled bowl. Cover the bowl with plastic wrap or a tea towel and let rise until the dough has doubled in size, about 1 1/2 hours.

After the dough has doubled in size, roll into a 9" X 18" rectangle.

Rub the water over your hands and then over the surface of the dough.

Sprinkle the spice and sugar mixture over top of the dough, covering the entire surface.

Beginning at the short side, roll the dough into a tight cylinder. Pinch the seams to close. You may have to use some water to seal the seams closed.

Place the dough, seam side down, in a buttered bread pan.

Cover with a towel or plastic wrap. Place in a warm area and let rise until almost doubled, about 1 1/2 hours.

Preheat oven to 350 degrees F. Bake for about 45 minutes until golden brown on top.

Let cool on a wire rack for about 5 minutes. Then remove from pan and let cool.

Recipe is adapted from Karma Per Diem’s Pumpkin Cinnamon Swirl Yeast Bread

4:24 pm