Tuesday, November 19, 2013

(Ugly) Pumpkin Chocolate Chip Cookies

My dad always said that ugly cookies tasted the best.

And these pumpkin cookies may fit that category. They certainly can't be described as cute -  but then, maybe looks are not everything.

My sister gave me this recipe for soft moist pumpkin cookies and my children (and me) are loving them. This makes a large batch - great to stock the freezer. We actually think they taste best straight out of the freezer.

The (Ugly) Pumpkin Chocolate Chip Cookie

3 cups mashed pumpkin
3 cups sugar
1 1/2 cup oil
3 eggs
6 cups flour (I used half whole wheat.)
2 T baking powder
2 T cinnamon
1 1/2 tsp salt
1 T. baking soda
3 tsp vanilla
3-4 cups semi-sweet chocolate chips
2 cups chopped walnuts (optional)

Combine pumpkin, sugar, oil, and egg well. Mix in all other ingredients. Bake at 350 degrees for 9 minutes.


  1. Hello!
    I really enjoy your recipes and was wondering what kind of oil you used in your pumpkin cookies.... They look really good!!

    1. I use olive or coconut oil - but any kind of vegetable oil will work.

  2. Sounds like a terrific cookie recipe! Do you use white or brown sugar? My husband loves anything pumpkin, so I might have to make these for him. : )


    1. I used white sugar. But I'm guessing brown would work too.

  3. I love to bake with pumpkin this time of year. Can't wait to try these!

  4. I'm a pumpkin-maniac, and eat pumpkin in noodle dishes, stews, soups, curries, breads, muffins and more. These look terrific! I never care how cookies look. I just turned a banana cookie recipe into a pumpkin cookie recipe, so I imagine a person could use ripe bananas instead of pumpkin in this and do very well (I'll try that).
    Thank you, Gina!
    - - Philippa

  5. Philippa, you could probably use cooked sweet potato or cooked carrots in this too.
    God bless you, Gina!

  6. These are beautiful cookies! Not ugly at all:)


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