Whenever I hear Pumpkin Chocolate Chip I immediately think of baking at Great Harvest Bakery. I worked there all throughout college and eventually did everything. But my favorite job was by far being the “sweets” baker! We were the first ones to arrive every morning, clicking in around 3-3:30 AM. We would start prepping our sweet cake breads, muffins, bars/brownies, cinnamon rolls, cookies… Then the bread baker would come in and start prepping all of the bread recipes. I formed such good friendships in the early hours of the morning with those girls. We will always be GH girls! Then after I served my mission and was married I returned to work during the holidays and would make all the beautiful gift baskets! It was so much fun to make a beautiful presentation for a costumer and almost take their breath away when I showed it to them. I love doing that especially because I got to work with my little sister. She was the new “sweets” baker and so when they had a busy day I would hop in and help scoop a million cake breads or cookies.
Everyone always asks if I have the recipes memorized and I do for a few recipes, Pumpkin Chocolate Chip being one of them. But I don’t think anybody wants to divide out 4 gallons of flour, 1 gallon of oil, 3/4 gallon of eggs….haha so those recipes will always stay at Great Harvest but the technique and skill has come with me.
For pumpkin chocolate chip or any cake bread, you don’t want it to turn hard. But you also don’t want it to be too soft and doughy. You want it to slightly bounce back leaving almost no finger prints behind. Also this recipe is great because you can literally through everything into the mixer and mix it up! No creaming or chilling! The cookies do soften up the next day and so try not to stack them on top of each other when storing or they might all stick together.
- 2 cup flour
- 1 cup brown sugar
- 1 cup pumpkin
- 1/2 cup butter or oil
- 1 egg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp of ground nutmeg, ground allspice, ground cloves
- 1 tsp vanilla
- 1 cup chocolate chips
- Preheat oven to 375 degrees
- Add all of the ingredients, except the chocolate chips, into a mixing bowl. Mix until combined
- Once combined, add chocolate chips
- Scoop onto cookie sheet
- Bake in oven for 8-10 minutes or until there is a slight bounce back