These soft, cakelike, pumpkin chocolate chip cookies came into my life during college, when a very similar prepackaged cookie, whose brand name I forget, was regularly sold at a snack shop on campus. The huge, pillowy, perfectly spiced cookies were a favorite of mine. It wasn’t long before I decided to try and make my own. Some googling (this was before Pinterest, and before Pioneer Woman!) and some test baking occurred, and soon I had developed my own recipe.
How to make Pumpkin Puree
Pumpkin Chocolate Chip Cookies require 2 cups of pumpkin puree. You can either buy a can of pumpkin puree, or make your own. To make your own, cut a pumpkin or other winter squash in half and scoop out the seeds. Lightly oil the pumpkin flesh. Place the halves on a baking sheet and bake at 350° for about 50 minutes. If you have a very large pumpkin, it will take longer. When a butter knife will easily pierce through it, it’s ready. Let the pumpkin cool, then scrape out the flesh and puree in a food processor until smooth.
After making the cookies, if you have extra pumpkin puree, freeze it in an ice cube tray. Once frozen, remove pumpkin puree cubes from the tray and keep in the freezer. Add the cubes to smoothies and soups.
How to make Pumpkin Chocolate Chip Cookies
Ingredients
- 4 cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1 teaspoon salt
- 2 cups brown sugar or maple sugar
- 2 cups pureed pumpkin (one 14oz can is fine)
- 1 cup oil (canola, vegetable, or coconut oil are fine. If the coconut oil is very solid, soften it first.)
- 2 teaspoons vanilla
- 1 cup chocolate chips (1/2 package)
Instructions
- Mix dry ingredients together.
- Add wet ingredients and blend on medium speed until thoroughly mixed. This should only take a minute or so. Do not overmix.
- Fold in chocolate chips. The cookie dough will be more like a thick, gloppy batter in consistency.
- Line a baking sheet with parchment paper or a silicone mat. Spoon on cookie dough in 1/4 cup blobs.
- Bake at 350° for 15 minutes.
Pumpkin Chocolate Chip Cookies
Equipment
- stand mixer
- spatula
- baking sheets
- silicone mats or parchment paper
Ingredients
- 4 cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1 teaspoon salt
- 2 cups brown sugar or maple sugar
- 2 cups pureed pumpkin one 14oz can is fine
- 1 cup oil canola, vegetable, or coconut oil are fine. If the coconut oil is very solid, soften it first.
- 2 teaspoons vanilla
- 1 cup chocolate chips 1/2 package
Instructions
- Mix dry ingredients together.
- Add wet ingredients and blend on medium speed until thoroughly mixed.
- Fold in chocolate chips. The cookie dough will be more like a thick, gloppy batter in consistency.
- Line a baking sheet with parchment paper or a silicone mat. Spoon on cookie dough in 1/4 cup blobs.
- Bake at 350° for 15 minutes.
10/10 — these were so delicious and exactly what I was craving! I had tried another recipe for these in the past and was turned off by the final texture of the cookie. With this recipe, I was unsure about the batter consistency and thought I might had messed up somewhere, but trust the process—they bake up perfectly!! Thank you so much, Aleatha! 🙂
I’m so glad you enjoyed them! They are kind of weirdly gloppy before baking, and don’t seem right, but they are so delicious!!!