One of my favorite things about staying at a bed & breakfast inn is the cookie jar. Whether kept in the butler’s pantry, in the dining area, or replicated at home, cookies rank high as one of the nicest things to find waiting for you.
But how did I feel about these cookies? With pumpkin in them? Let’s find out…
Q. You’ve claimed you’re not a big fan of pumpkin, so why make these cookies?
I made these cookies because I’m not a big fan of pumpkin. I figure there has to be a way to incorporate a food you’re not terribly fond of, and find a way to like it. Besides, pumpkin can’t be all bad…look at how many people like it!
Q. Were they good?
At first I was undecided. But after a second tasting, I’m leaning toward, “Surprisingly, yes.” (With the other tasters in my group, the yes was a little more resounding.)
Q. Was the recipe easy to follow?
Definitely. This was one of the easiest drop cookie recipes I’ve ever had the pleasure of preparing.
Q. Do these cookies really taste like pumpkin?
Yes and no. Yes as in, “These cookies taste a bit more pumpinky than the Apple Pumpkin Muffins I recently fell in love with.” No as in, “These taste no where near as pumpkiny as pumpkin pie.” I’ve found that using pumpkin in baked goods gives you more of a spice flavor, versus pumpkin. Personally, I like that, and the fact that baked goods featuring pumpkin are always so incredibly moist.
Q. Would you make these cookies again, and were they good enough to serve to family, friends, and guests?
Yes. I would make these cookie again, but only in season. And yes, I’d serve them to anyone. But again, only in season.
Q. Why only in season?
Because preparing foods in season allows you to take liberties you might not otherwise get away with. Even if you don’t normally care for a food or ingredient (like me, with pumpkin) using a touch of it here and there seems festive. Besides, it’s easier to convince your taste buds to be a little more forgiving (and tolerant) if you know these indulgences are only going to last a few weeks at most.
Q. Are you sharing the recipe?
Sure am. Nothing like letting you be the judge and jury in your own kitchen. Those of you that love pumpkin are going to like this cookie. Those of you like me, not such big fans, have got a 50/50 shot. Who knows what will tip the scales!
Ready to give this cookie a whirl? Let’s get baking…
Pumpkin Chocolate Chip Cookies
(recipe featured in Taste of Home Annual Recipes, circa 1995)
- 1 cup butter or margarine, softened
- 3/4 cup packed brown sugar
- 3/4 cup white sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 cup quick-cooking oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup cooked or canned pumpkin
- 1 & 1/2 cups semisweet chocolate chips
Preheat oven to 350 degrees F for baking.
Assembly
In a medium-sized mixing bowl, cream butter and sugars. Beat in egg and vanilla. In another bowl, combine flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips. Drop by tablespoonfuls onto greased baking sheets. Bake at 350 degrees F for 12-13 minutes, or until lightly browned.
Yield: approximately 4 dozen.
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Going to go get extra large sweatpants. All you cooks are killing me.
MPM – That made me giggle. Out loud.
Those look delicious! I happen to love pumpkin but was a former pumpkin hater. There is a chance you’ll come around, as you are
I love pumpkin! It’s one of my favorite things to cook/bake with.
I’ve never heard of pumpkin choc chip cookies but I’m a big pumpkin lover so the idea is very appealing to me
For thanksgiving, what sort of dessert will you eat as you don’t like Pumpkin Pie?
Kristen – Maybe there should be a club? Former pumpkin haters united?
Maris – Pumpkin is fast becoming one of my favorite ingredients to bake with as well—it makes everything so moist and slightly spiced!
Lorraine – As I’ve continued to nibble on these cookies, I’ve discovered they are actually pretty delicious. For Thanksgiving, I typically set out pumpkin pie (for others joining us), pecan and chocolate cream. But check out my post on Cranberry Orange Chess Pie. That is one pie that’s definitely being served this holiday season, and pushing (at least one of) the old standby’s out of the way!
I’m liking the q & a session.. Thanks for the fun read!
Pumpkin and chocolate always go well. Love the ribbon too. I wish someone would leave that little package for me.
i love squashes of all shapes, sizes, colors, and degrees of sweetness, but i can’t stand pumpkin. at all. i’ve never tried it with chocolate, though, so maybe that’s the trick to get me to like it.
The cookies sound delicious! And I know what you mean about the pumpkin flavor some times getting lost in baking…not sure why. Some times I also wonder if the pumpkin puree itself is to blame–I’ve had some real hit or miss luck with some pumpkins. Either way, I’d gobble these up and the photos look wonderful!
I never used to be a huge fan of pumpkin pie until recently but have always loved it as an ingredient in other sweets…cookies are worthy of a visit!!
I’ve gotta say…those cookies look absolutely divine!!!
-DTW
http://www.everydaycookin.blogspot.com
Pumpkin ccc’s sound surprisingly good!