Best Ever Pumpkin Chocolate Chip Cookies

The second I saw Halloween decorations at Sam's Club in mid-August, I knew it was on. I was in New Jersey at the time, but as soon as I got back to Houston, I hightailed it to the nearest Sam's and bought my new favorite piece of decor -- a three-foot Pumpkin Man that now holds miniature peanut butter cups. Later that night I got a pumpkin spice latte, despite the fact that it was about 80 degrees.

...that's when I first knew I had a problem -- but I really don't care. I'm ready for the fall! Football, Halloween and pumpkin everything.

And my first stop is Pumpkin Chocolate Chip Cookies (okay, well, maybe more like third stop because of the latte and the pumpkin man, but you get it). These cookies are outrageously moist and fluffy; it's almost like they are a loaf of pumpkin bread, but in plump, super-soft chocolate chip cookie form.

Here's how to make them (oh mah gah they're so good):

Ingredients yield 3 dozen super-soft cookies *recipe adapted from Big Fat Cookies

  • 2 cups all purpose flour
  • 1 ½ tsp baking power
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon + ½ tsp nutmeg or 1½ tsp pumpkin pie spice
  • 2 eggs
  • 1 cup granulated sugar + 2 tbsp light brown sugar
  • ½ cup canola oil
  • 1 cup canned pumpkin
  • 1 tsp vanilla extract
  • 1 cup chocolate chips (I like semi-sweet) + more if you're crazy


    Position rack in center of oven and preheat to 325 degrees.

    Sift together dry ingredients and set aside.

    In a large bowl, use an electric mixer or wooden spoon to mix together eggs and sugar, beating until smooth.

    Add in oil, pumpkin and vanilla extract, mixing until blended.

    Stir in dry ingredients, mixing until flour mixture is fully incorporated and mixture is uniform. Mix in chocolate chips to finish.

    Spray two baking sheets with cooking spray or line with parchment paper. Add scoops of cookie dough, separating each mound by about an inch or two. Use a spatula to flatten mounds.

    Bake until cookies are a light golden-brown and tops feel firm, about 12-16 minutes depending on the cookie size (an inserted toothpick should come out dry when done).

    Remove cookies from pan and let cool for a few minutes before serving. Cookies can be stored up to four days in an airtight container.

    Serve them warm with a tall glass of milk, crumbled up over your favorite ice cream or even sandwiched with pumpkin mousse and dipped into a pumpkin latte topped with pumpkin-spiced whip cream and drizzled with pumpkin caramel sauce (that's how Pumpkin Man likes his).


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    Brooke Viggiano is a contributing writer who is always looking to share Houston's coolest and tastiest happenings with the Houston Press readers.
    Contact: Brooke Viggiano