Pumpkin Chocolate Chip Cookies - Rethink Central

Pumpkin Chocolate Chip Cookies

by | Nov 22, 2013 | Cake

“These are likely to be a favourite these holidays, so make double – you won’t regret it.”
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Cookies made with seasonal vegetables?

Oh yes – and completely designed to delight just about everyone who gives them a taste. In fact, you’ll probably be asked for the recipe, so you’ll want to bookmark this page now.

These pumpkin cookies are moist and although the pumpkin flavour is clearly discernible, it’s not overwhelmingly squashy – more like pumpkin pie: rich and somehow creamy (without any cream whatsoever).

These are likely to be a favourite these holidays, so make double – you won’t regret it.




Recipe makes 24 cookies

450 g (1 lb) Pumpkin
115 g (1 stick) Butter, softened
300 g (1½ cup) Brown sugar
1 med Egg
1 tsp Vanilla
315 g (2½ cup) Plain flour
1 tsp Baking powder
1 tsp Baking soda
1 tsp Cinnamon
1 tsp Nutmeg
½ tsp Salt
340 g (12 oz) Chocolate chips

To prepare:

You can prepare your pumpkin in one of two ways (unless you are in North America and can get your hands on a tin of pumpkin):

1. If you’ve got a half or a quarter of a pumpkin, scoop out the seeds and wrap the entire portion in tin foil. Bake for about 40 minutes at 180ºC (350ºF, Gas mark 4) until pumpkin is soft and cooked through.

2. If you prefer, you can peel, seed and cut your pumpkin into chunks for boiling. Simply fill a large pan with salted water and bring to the boil. Add the pumpkin and cook until tender. Drain the water from the pan and return the pumpkin to the pan on the hot burner. Stir pumpkin without adding anything else to the pan until some of the extra water has cooked off the pumpkin.

Then puree your cooked pumpkin either in a food processor, or by using a hand blender. For this recipe, you’ll need about a cup of pureed pumpkin.

To make the cookies, heat your oven to 180ºC (350ºF, Gas mark 4). Grease and line a cookie sheet (or two).

In a mixing bowl, cream together butter and sugar. Then add in the egg, 1 cup of pumpkin puree, and the vanilla. Beat in all the remaining ingredients, except the chocolate chips. Mix well, then fold in the chocolate chips.

Spoon dollops of cookie dough onto your prepared pan and bake for 13-15 minutes. Cookies should appear golden and be slightly springy to the touch.

Really good bit

These cookies can be made as large or as small as you would like – simply keep an eye on them in the oven if you’re cookies are anything other than 1-2 tablespoonful sized.

These cookies will keep for about 1 week at room temperature, 2 weeks in the fridge and a few months in the freezer – but they’re not likely to last that long.

From the kitchen of Katie Schenk

Looking for more cake and biscuit recipes? You’ll want to try these out:

Store Cupboard Standby : Cinnamon Rolls
Shortbread fingers
Chateau Durantie Carrot and Parsnip Cake

And do please share your own favourite recipes below… we’d love to hear from you.

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