Costa Rica,  Creative Cooking,  Family,  Wendi's Daily Blog

#225 – The BEST Pumpkin Chocolate Cookies I Have Ever Made!

You know those box cake mixes that you can magically turn into the yummiest cookies?  



Well this isn’t that kind of cookie.  I actually don’t like those cookies very much. They seem pasty, dense and almost like you are just eating flour and liquid baked into a ball.  So when Joy Boy asked if we could make some cookies, and GingerSnap voted for Pumpkin Chocolate Chip, I cringed.   


Thankfully, I know how to look up recipes for yummy things and I was blessed to run across this recipe.  I studiously compared it to several other homemade (no cake mix) recipes and found that this recipe’s ingredients were just what I was looking for in a good cookie.  Now to test them out . . . 



I wish I had a gorgous pile of cookies to show you, but this is all that I have left!


Joy Boy is hoping for a cookie after this picture. Should I give him one? There are only 5 left!!!!


The kids went to TOWN on these cookies!!  Joy Boy helped make them with me.  He also did a FABULOUS job scooping the dough onto the cookie trays AND worked on overcoming a fear of pulling the hot cookie sheets out of the oven (I might have laughed, until I cried, watching him).


The coveted “last BIGGEST” cookie – Joy Boy called dibs.


The cookies are soft, fluffy, and almost like eating your own personalized loaf of pumpkin bread from Great Harvest or Kneaders.   I was in HEAVEN when these cookies came out so lovely. I am also ecstatic that I can add yet another “I sure do miss these” recipes to my repertoire.  Woot, woot!  Living in a foreign country isn’t so bad after all . . .


as long as I can get a can of pumpkin for under $8.00. 


The only store that I can find canned pumpkin is a store called Auto Mercado, where a small can is $4.00 and a larger can is almost $8.00.  




Soft Pumpkin Chocolate Chip Cookies


  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • ½ cup oil (canola or vegetable)
  • 1 teaspoon vanilla
  • 1 large egg
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon milk
  • 1 cup semi-sweet chocolate chips (*I used mini*)
  • 1 cup chopped walnuts (optional but highly recommended)


  1. Preheat oven to 375 degrees. Line cookie sheets with parchment paper sheets (or lightly grease the cookie sheet if you don’t have parchment paper).
  2. In the bowl of a stand mixer, combine pumpkin, sugar, oil, vanilla and egg. Mix until well combined.
  3. In a separate bowl, stir together the flour, baking powder, cinnamon and salt. In a small bowl, dissolve the baking soda with the milk. Add both the dry flour mixture and the wet baking soda mixture to the pumpkin mixture. Mix well.
  4. Add in the chocolate chips and nuts and stir until evenly combined.
  5. Using a medium cookie scoop(medium scoop is equal to 1 1/2 tablespoons), drop mounds of the cookie dough on the prepared cookie sheets.
  6. Bake for 10 to 12 minutes. Allow the cookies to cool for slightly before removing to a wire rack to cool completely.


Thanks for listening!





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