marilynpeight
This recipe for soft, melt-in-your mouth pumpkin cookies is a recipe I found in my old order Amish grandmother’s recipe collection. The bread flour used in the recipe makes these spiced pumpkin cookies extra soft, and the yummy bits of melted chocolate in the cookie surprised me with how well it pairs with the pumpkin and warm flavors of nutmeg, cinnamon, ginger and cloves in the cookie! These cookies are the ultimate bake for a cozy and cool fall day. If you love all things pumpkin, you may also enjoy my recipes for Pumpkin Whoopie Pies, Cinnamon Apple Pumpkin Bread, Pumpkin Cookies with Caramel Frosting, or Amish Custard Pumpkin Pie.
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Amish Pumpkin Spiced Cookies with Chocolate Chips
Equipment
- baking sheets (linked below)
- Mixing bowl (linked below)
- measuring cups (linked below)
- Parchment paper (linked below)
Ingredients
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 1 large egg
- 15 oz. canned pumpkin puree
- 2 cups bread flour (occident) slightly heaping
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup chocolate chips
Instructions
Preheat oven to 350 degrees :
- In a medium-large sized mixing bowl, cream the sugar, oil, egg and pumpkin puree together until smooth. Add the flour, baking powder, baking soda and spices, then mix well to combine. Fold in the chocolate chips until distributed evenly throughout the batter.
- Drop the pumpkin cookie dough/batter by tablespoon or ice cream scoop onto parchment lined baking sheets. Keep the cookies several inches apart on the baking sheet to avoid overlap as they spread in the oven.
- Bake the cookies in the preheated oven for 12-15 minutes until lightly browned on the bottoms and until the centers spring back when lightly touched. Note: these cookies are best if not underbaked since they are more of a cake-like texture. Cool before removing from the baking sheets, then enjoy!
Notes
Equipment needed for these Amish Pumpkin Spiced Cookies with Chocolate Chips:
- Baking sheets My personal preference for a cookie baking sheet is Nordic ware sheets (not an ad). I have always had the best success with baking cookies on my Nordic ware baking sheets.
- Mixing bowl A medium sized mixing bowl is needed to combine the cookie dough for these pumpkin spiced cookies.
- Measuring cups I like to use my stainless steel measuring cups and spoons for getting an accurate measurement on the ingredients in these pumpkin cookies.
- Parchment Paper Parchment paper is very helpful in making the removal of these soft pumpkin cookies from the sheets easier!
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Ingredients needed for these Amish Pumpkin Spiced Cookies: Pumpkin puree, chocolate chips, ground cinnamon, ground nutmeg, ground ginger, ground cloves, salt, baking soda, baking powder, bread flour, egg, vegetable or canola oil and granulated sugar.
Why use bread flour instead of All Purpose flour in these pumpkin spices cookies?
Bread flour has a higher protein content than all purpose flour and gives these cakey pumpkin spiced cookies more rise, stability and volume than All Purpose flour would. The cookies can turn out a little more dense, so be careful to avoid adding too much bread flour to the batter if you like a soft, melt-in-your mouth cookie!
Step 1: In a medium-large sized mixing bowl, cream the sugar, oil, egg and pumpkin puree together until smooth.
Step 1 continued: Add the flour, baking powder, baking soda and spices, then mix well to combine. Fold in the chocolate chips until distributed evenly throughout the batter.
Step 2: Drop the pumpkin cookie dough/batter by tablespoon or ice cream scoop onto parchment lined baking sheets, keeping them several inches apart to avoid overlap as they spread in the oven.
Step 3: Bake the cookies in the preheated oven for 12-15 minutes until lightly browned on the bottoms and until the centers spring back when lightly touched. Note: these cookies are best if not underbaked since they are more of a cake-like texture.
Can these pumpkin cookies be used to make whoopie pies?
If using these cookies to make whoopie pies I suggest adding another 1/4-1/2 cup of occident (bread) flour due to their tender texture. If you want a pumpkin whoopie pie recipe that includes a link to my favorite homemade whoopie pie frosting, then checkout the recipe for Amish pumpkin whoopie pies.
Cool before removing from the baking sheets, then enjoy!
Storage options for these Amish Pumpkin spiced cookies with chocolate chips:
These pumpkin spiced chocolate chip cookies can be kept in a container or tightly wrapped at room temperature for up to five days. These cookies can also be frozen in an airtight for several months if you wish to store them longer.
Feel free to pin this recipe for later and don’t forget to tag me on Instagram with a photo of your own creation of this recipe. Thank you for your support!
