I must confess: I’m not a huge fan of any packaged box/mix/dough when it comes to cooking and baking. This is because, 99.9% of the time, homemade is better (and it’s usually cheaper too). As I have expressed to you little cookies before, my philosophy is this: if you’re going to make something, you should make it right & do it homemade. However, there are minor exceptions (Pumpkin Poke Cake, for example). It doesn’t happen often, but on occasions I find reason to use some sort of store-bought item.
These Magic Pumpkin Chocolate Chip Cookies perfectly prove this point.
Why are they magic? Because you essentially beat some pumpkin puree into otherwise blase pre-made cookie dough, and they turn into soft pillows of pumpkiny goodness. Just from adding pumpkin, the cookies go from thin and chewy to fluffy, moist, and thick. It is purely MAGIC.
Not to mention, it’s crazy easy to make these guys. If you’re one of those people who insists on using store-bought cookie dough, or perhaps you can’t handle baking from scratch, then these cookies will change your life. Upon eating one, my mother claimed that you would never know they aren’t homemade. They’ve got light pumpkin flavor and such a soft, velvety texture that will fool anyone.
You save yourself so much time from not having to make the dough. All you’ve got to do is plop the cookie dough in a bowl and beat in some pumpkin (and cinnamon for that wonderful fall flavor). It’s really that simple. It kind of makes you wonder why you bother making cookies from scratch.
Well, sort of. I still believe cookies from scratch are the way to go. But when you’re feeling lazy, these babies are just as good. Plus, it’s not as bad as just breaking and baking. You do put an actual homemade touch in. And the difference is incredible.
Another good thing about these cookies is that they taste like Fall without being overly pumpkiny. So, if you’ve got someone who isn’t a huge pumpkin fan, I guarantee they will still love these soft, moist cookies. How could anyone not? They’re crazy delicious!
Give these a try, and you won’t doubt that there is magic at work here indeed.
A Few Tips Before You Get Cooking:
- I tried both Pillsbury cookie dough and Tollhouse to see which would work better. They were generally very similar, the only differences being that Pillsbury tasted slightly more pumpkiny and Tollhouse baked up bigger and fluffy. Whichever you choose just depends on your preference.
- I did not try using break-and-bake dough; I used the rolled kind. I’m not sure if it would make a difference, but using the roll is just easier.
- You could use pumpkin pie spice instead of cinnamon if you wish.
- These measurement aren’t exact science. You can basically tell just by taste-testing and observing the consistency if there’s a good pumpkin to dough ratio.
- Also, I only used about a third of the dough so I’m not sure if tripling to use the whole roll will affect anything, but I very highly doubt it. If you’re that concerned, break it up into 3 batches. (I used: 1/3 roll of dough, 1/4 cup + 1 tbsp. pumpkin, 1/4 tsp. cinnamon)
Magic Pumpkin Chocolate Chip Cookies
Recipe by The Smart Cookie Cook
- 1 roll of pre-made cookie dough (like Tollhouse or Pillsbury)
- 3/4-1 cup pumpkin puree
- 1 tsp. cinnamon
- Preheat oven to 350 degrees.
- In a large mixing bowl, beat cookie dough with 3/4 cup pumpkin puree and cinnamon until thoroughly combined. Add more pumpkin if necessary, up to 1/4 cup more. (you may want to test-bake one cookie to see if it’s pumpkiny enough)
- Drop dough by tablespoonfuls about 2 inches apart onto ungreased baking sheets. Bake according to package directions or until just beginning to brown around the edges.
- Let cookies cool slightly before removing from tray and transferring to cooling rack.