October Surprise Pumpkin Chocolate Chunk Cookies

by Van Glass | November 03, 2014


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 Tbs. pumpkin pie spice
  • 1/2 tsp. salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup butter, softened
  • 1 cup canned pure pumpkin
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 4 oz.  (2/3 cup) Dark Chocolate Buttons, coarsely chopped


Pre-heat oven to 350°. Combine dry ingredients in a medium bowl.  Cream sugar and butter in mixing bowl, then beat in egg, pumpkin, and vanilla extract.  Gradually beat dry ingredients into pumpkin mixture. Drop by large, rounded Tablespoons onto greased cookie sheet, and bake for 15 to 18 minutes until edges are firm and begin to brown.  Remove to cooling rack. You can store them in a  covered container, but they’re best when fresh, and even better when warm. Should make about 24 cookies.

Tagged: dark chocolate buttons