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.
Pumpkin Rocks
I got the original recipe from Tassie Earnest, someone I knew in Boston a bazillion years ago”¦I’ve modified it some.
Author: Jane Maynard
Recipe type: Dessert
Ingredients
- 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.
Instructions
- 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!
Hi! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and count on you to share yours! You'll also find other deliciousness that I hope you'll enjoy!
I could eat pumpkin all year long! These Pumpkin Rocks looks so tasty, I can’t wait to give them a try 🙂
Looks yummy! How many does it make? What size scoop? Thanks.
good question! I am making them tonight, so I’ll let you know how many with the size scoop I’m suing when I’m done! stay tuned…
I got 41 cookies with my 2-tablespoon scoop!
It’s a Christmas tradition in my husband’s family to make pumpkin cookies. They always eat them after going to see the lights. Yum! I love pumpkin anytime.
glad to know they have pumpkin cookies for a christmas tradition…now I don’t feel so out of it! 😉
I love pumpkin anything all year long, holiday or not… But, what I really came here to tell you was that I’m sitting here eating my Trader Joe’s Peppermint Pretzel Slims! You wrote a post about them last year so I tried them and fell in love. I only bought one bag last year though and when I went back for more, they were gone for the year! 🙁 This year – I bought 3 bags (but I really wanted a dozen). Thanks for writing about them. 🙂
i love pumpkin all year round too!
woooow
i love it
My husband’s a celiac so I make a gluten-free version of this. Yummy! To die for!
I’m so glad the gluten-free version was just as heavenly! 🙂
Finally, I’ve made these and oh so yummy! I think I’d rename them “Pillowy” Pumpkin Cookies. Thanks for the recipe!
you’re right! they should be called pumpkin pillows! 🙂
I might have to make these myself these weekend…now you’ve got me craving them!