It’s time for pumpkins! Whether you walk into a Costco or a street like Van Ness here in Fresno, you cannot escape the fact that Christmas is creeping up on us. And so it is pumpkin chocolate chip cookie time. This time of year, and really any time of year, however, is the perfect time for these chocolate chip cookies, which I have made for years. I was inspired by a trip to Portland years ago, where I had one at a local bakery. I researched the Internet and developed a recipe based on what worked and what was dodgy. The results are below.

The best story I have to tell about these as that 10 years ago, I worked in training and sales for a financial research company. I was staying local Thanksgiving week and had no travel plans. I was told by my company, “Don’t bother trying to make appointments Thanksgiving week; no one will want to see you.” Since I am very good at not following advice, and since I loved to meet my numbers, or actually, blow them out of the water, I decided I would drop by all of my clients, give them a tin of cookies and wish them a great holiday. The result was that my clients were thrilled and I’m sure everyone at that company thought I was a massive brown-noser. Every year I get asked about this recipe so here’s a version of the recipe that is in tune with

Leon Kaye's Awesome Pumpkin Chocolate Chip Cookies

1/2 cup Earth Balance or other "healthy" margarine
1 cup organic brown sugar
1/2 cup organic granulated sugar
1 politically correct (cage free, organic, etc.) egg
1 cup organic canned pumpkin
1 teaspoon fair trade vanilla extract
2 1/2 cups organic all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
2 1/4 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, allspice, ginger and cloves)
1/2 cup chopped walnuts (optional)
1 cup or a 12 oz bag of fair trade semisweet chocolate chips (or dark chocolate--anything w/o milk)

Steps to making these awesome cookies:

  1. Preheat the oven to 350F degrees.
  2. Grease cookie sheets, or use parchment paper or a silicon baking sheet
  3. In a large bowl, cream together the margarine and both sugars until light and fluffy. Beat in the egg, then fold in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, and spices; gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop dough by rounded teaspoonfuls onto the prepared cookie sheets.
  4. Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.
  5. Try to eat only one. It so won’t happen.
You can use butter, but using Earth Balance or a similar product gives the cookies a nice texture, similar to a cake. If you don’t have pumpkin pie spice, a mixture of cinnamon, nutmeg and allspice should do the trick. And don’t forget the salt--it brings out the flavor of the chocolate.

Enjoy. Tell me how they were on Twitter or Instagram (greenogpost)

About The Author

Leon Kaye

Leon Kaye is the founder and editor of Based in California, he specializes in social media consulting and strategic communications. A journalist and writer since 2009, his work has appeared on Triple Pundit , The Guardian's Sustainable Business site and has appeared on Inhabitat and Earth911. His focus is making the business case for sustainability and corporate social responsibility. Areas of interest include the <a Middle East, sustainable development in The Balkans, Brazil and Korea. He was a new media journalism fellow at the International Reporting Project, for which he covered child survival in India during February 2013. Contact him at You can also reach out via Twitter (Leon Kaye) and Instagram (GreenGoPost). Since 2013, he has spent much of his time in Abu Dhabi, UAE, working with Masdar, the emirate's renewable energy company. He lives in Fresno, California.