I know, I know. It’s December. Everyone’s moved past pumpkin. Pumpkin is so November. But whatever. I’m not that stylish anyway.
I haven’t made Pumpkin Rocks in about ten years. I needed to make a treat for Anna’s preschool’s Thanksgiving Feast and thought these would be quick, easy and yummy. I was right. I forgot just how stinkin’ good these cookies are. And both of my girls could not stop eating them. I had to inform my sweet little piggies in no uncertain terms that man (or little girl) cannot live on Pumpkin Rocks alone. They didn’t agree.
A quick note: despite the name “rock,” these cookies are actually light and cakey. And addictive. Don’t say I didn’t warn you.
- 2½ cups flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¾ teaspoon nutmeg
- 1 stick butter, softened (4 ounces)
- 1 cup sugar
- ½ cup dark brown sugar
- 2 eggs
- 1 15-ounce can pumpkin
- Mini chocolate chips – as many as you like, the more the merrier. Regular chocolate chips are fine, but I like minis for the texture and distribution. I use a 10-ounce bag of mini chocolate chips.
- Mix together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
- Cream butter and both sugars together. Add eggs. Add pumpkin. Add dry ingredients. Add mini chocolate chips.
- Bake at 375 degrees F for ~18 mins. Makes around 40 cookies if using a 2-tablespoon scoop.
- The dough is quite wet…it’s best to use a scoop to make the cookie balls. If you use your fingers, they “rocks” will probably be funny shaped (think porcupine), but they will still taste just as delicious!
- Also, when I make these, I mix the wet ingredients in my KitchenAid as described above, then I mix in the spices and salt, then I mix in the baking powder and baking soda, then the flour. I’m lazy. I don’t like washing an extra bowl for the dry ingredients. And, honestly, everything comes out just fine!