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Why You’ll Love This Recipe
The idea of mixing pumpkin puree into chocolate chip cookies might not seem so outlandish. After all, both are great on their own, so why not combine them? These cookies would make a great fall-themed snack and are also a great way to use up those cans of pumpkin puree stuck in the back of your pantry!
Two types of sweets are pretty much universally loved: pumpkin pie and chocolate chip cookies. Why not combine them into one immensely tasty cookie using this recipe? For an even more chocolatey cookie, why not try this Double Chocolate Pumpkin Cookies recipe?
Karlynn’s Recipe Notes
- Skill Level: This simple cookie recipe combines the deliciousness of pumpkin and chocolate in one.
- Total Time: These cookies require approximately 30 minutes, including preparation, baking, and cooling time.
- Variations: Try changing up the texture in your cookies by opting for cutting a bar of chocolate instead of using chips; this will give a huge range of different textures and chocolate densities. Can’t decide if you want milk, dark, or white chocolate? Try blending, the exact combination and amount of chocolate is up to you! Some people like their cookies to be almost all chocolate, whereas others prefer a more cookie-forward flavour and texture. Do what you like, and don’t let anyone change your mind!
- Tools For This Recipe: You will need a baking sheet and either parchment paper or a baking mat to line it. For mixing, you will need a medium bowl, a large bowl, a whisk for your dry ingredients, and a mixing spoon to bring it all together. A spoon will do, but you could also use a cookie scoop for a more uniform serving.
What You’ll Need For Ingredients
Pumpkin Puree, Sugar, Vegetable Oil, Egg, Vanilla Extract: This is the best way to use up those cans of pumpkin puree you have in your cupboard, and they use a neutral oil to help lend moisture to the cookie without adding unwanted flavour. Karlynn’s Tip: Want to try making your own pumpkin puree? Make sure you use the right kind of pumpkins, as you can’t use the regular ones designed to make jack-o-lanterns! You will need a type of pumpkin called a “sweet pie” pumpkin, also known as a “pumpkin pie” pumpkin. These will have the right amount of sweetness and balance of acidity to make them perfect to use in this recipe.
All-Purpose Flour, Baking Powder, Baking Soda, Cinnamon, Pumpkin Pie Spice, Salt, Chocolate Chips: the key with this recipe is that it balances all the flavours in just the right way by using the right amount of pumpkin spice, augmented with a bit more cinnamon. Karlynn’s Tip: Make sure you make your very own Pumpkin Pie Spice for this recipe.
How To Make Pumpkin Chocolate Chip Cookies
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Preheat oven to 350ºF and line a baking sheet with parchment paper.
- In a medium bowl, combine pumpkin, sugar, oil, vanilla, and egg and mix until smooth. Stir in the chocolate chips.
- In a large bowl, combine the flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt; whisk until well mixed.
- Add wet ingredients to dry and stir gently until just combined; do not overmix.
- Using a medium cookie scoop, or drop by spoonfuls about 2 inches apart on the prepared baking sheet.
- Place a few chocolate chips on the top of each cookie and bake for 10-13 minutes or until a toothpick inserted into the center comes out clean. If not, return them to the oven for 1-2 more minutes.
- Remove from oven and let cool on the pan for 5-10 minutes before transferring to a cooling rack.
Karlynn’s Tips and Tricks for the Perfect Pumpkin Chocolate Chip Cookies
- Can You Use Prepared Spiced Pumpkin? Not everyone will have simple pumpkin puree cans in the baking section of their local supermarket. Something many of them do have, however, is a mixture usually referred to as “spiced pumpkin” or “pumpkin pie mix.” While it may seem like they are basically the same, if you tried to use it in this recipe, not only would the spice ratio be totally off, but it would change the texture and consistency of your cookies. If you have to use pumpkin pie mix, make sure to omit all of the seasonings and flavourings in this recipe, as they will already be mixed in.
- Could You Use Chocolate Chunks? There is a centuries-old debate when it comes to making chocolate chip cookies: chips or chunks? Chocolate chips are definitely the most convenient, as well as the most consistent in texture and uniformity. Chunks, however, have a particularly nice extra quality of melting unevenly, resulting in some cookies with more chocolate streaked through them than in other bites. Pick whichever you prefer!
Storage Instructions
These are so delicious, you may not have any leftovers to store! However, you can store them in an airtight container at room temperature for up to 4 days. To prevent them from drying out or hardening, you can place a piece of white bread in the container.
Refrigerating: I do not recommend putting them in the fridge, as it will cause them to harden significantly.
Freezing: You can freeze these, but note that the texture may change once thawed. To do so, transfer the cooled cookies to a freezer-safe container and store them in the freezer for up to two months.
More Delicious Cookie Recipes
- Peppermint Kiss Chocolate Cookies: The perfect chewy, fudgy chocolate cookies that are topped with a white chocolate peppermint kiss
- Double Chocolate Mint Chocolate Chip Cookies: The perfect cookie for mint lovers!
- Cheesecake Filled White Chocolate Red Velvet Cookies: Cheater red velvet cookies made with cake mix and white chocolate chips, then filled with a delicious cream cheese filling!
As the weather gets cooler and we start looking for fall comfort, try these cookies for a delicious fall-themed treat!
Give them a try and let me know how they turn out in the comments below. I always like hearing about your baking adventures.
Happy Baking!
Karlynn
Pumpkin Chocolate Chip Cookies
Ingredients
- 1 cup pumpkin puree
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 large egg
- 1 Tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- ¾ cup chocolate chips
Instructions
- Preheat oven to 350°F
- Line a baking sheet with parchment paper or you can also use a baking mat. Set aside.
- In a medium bowl combine the pumpkin, sugar, oil, vanilla and egg. Mix until smooth. Stir in the chocolate chips.
- In a large bowl add the flour, baking powder, baking soda, cinnamon, pumpkin spice and salt. Whisk this until it is well mixed.
- Add the pumpkin mixture to the dry ingredients. Stir gently until just combined, do not over mix.
- Using a medium cookie scoop, or drop by spoonfuls about 2 inches apart onto the prepared baking sheet. Place a few chocolate chips onto the top of each cookie.
- Bake for 10-13 minutes or until a toothpick inserted into the center of the cookie comes out clean. If the center is still uncooked return them to the oven for 1-2 more minutes.
- Remove them from the oven and let them cool in the pan for 5-10 minutes before transferring them to a cooling rack.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Katherine Wilson says
Has anyone made this recipe ? I was interested if anyone has made their own pumpkin puree, if so, how? Thank you in advance and im sorry if I missed it somewhere.