Diane, A Broad
October 6, 2012

Pumpkin Chocolate Chip Cookies

Since finding pumpkin purée at one of the expat stores here, I have made this recipe at least three times. I hadn’t posted them yet because they were always gone so quickly after I baked them that I never got a chance to take pictures.

I think this may be the gentleman’s favorite dessert that I bake. Partly, I think, because it reminds him of home and a certain grocery store‘s soft and cakey pumpkin chocolate chip cookies. Not that I was endeavoring to replicate said grocery store cookies, but darn if these aren’t a close match. I just load them up with way more chocolate than seems decent.

These cookies are excellent for a mixer-less person like me. There is no creaming of butter or whipping of egg whites. Just mix the wet ingredients, mix in the dry ingredients, add chocolate, bake. Done.

These cookies have that banana bread quality of fooling you into thinking they can be breakfast. Because pumpkins are a vegetable, right? There’s an entire cup of the stuff in there! I often find myself with a huge pot of coffee, munching on these while checking my email in the morning.

Pumpkin Chocolate Chip Cookies

Adapted from Joy the Baker.

Makes about 3 dozen cookies.

1 cup sugar
1/2 cup vegetable oil
1 1/4 cup canned pumpkin
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
8 ounces dark chocolate, chopped


Heat oven to 350°F (180°C). Line a baking sheet with parchment paper.

In a large bowl, mix together the sugar, oil, pumpkin, and vanilla. Add the eggs one at a time, blending each egg completely into the batter after each addition.

Add the rest of the ingredients except the chocolate and mix until the dough is just uniform. Add the chocolate and fold it in. Do not overmix.

Using two spoons, drop the dough in heaping tablespoonfuls onto the parchment-lined baking sheet. Bake for about 15 minutes, or until the tops of the cookies feel firm. Allow the cookies to cool for 5 minutes on the baking sheet, then remove them to a cooling rack to cool completely.


These cookies will keep well in an airtight container for about 3 days.

The dough will keep in the fridge, unbaked, for about two days or so in an airtight container. You could also freeze it in a zip-top bag. Thaw completely before scooping and baking.

Music to cook by: Buddy Holly [Weezer // Weezer (Blue Album)]

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11 responses to “Pumpkin Chocolate Chip Cookies”

  1. marymtf says:

    I’m going to give this recipe a go this weekend. Reading it, it seems like a packet mix (quick and easy), except that it’s home made. Pumpkin might sound strange to some but I bake a chocolate cake with mashed potatoes, so I know your bikkies will be yummy.

    • Bikkies! Love that word. And yes, I’ve made cakey bread with zucchini and chocolate cake with beets and brownies with black beans in them, so pumpkin is totally okay to go in cookies.

  2. Hi Diane!
    What beautifully delicious photos you have here! This pumpkin choc chip cookie recipe looks like an all-in-one fix (both sweet & savoury at the same time!)

    Thanks for sharing! I don’t think i can find pumpkin puree in supermarkets in Buenos Aires, but I can always make my own with butternut squash too!

    Have bookmarked your site too!! have a great week!


  3. vyvacious says:

    Yum! These look tasty! Can’t wait to try it for myself and see if I can try to convince my taste buds it’s finally fall.

  4. Meg says:

    these were delicious, thanks!

  5. Candida says:

    I still haven’t figured out why it’s so hard to find pumpkin purée outside of the States! Thankfully they sell it at a few higher-end supermarkets in London, but it’s always such an endeavor.

    I have most of an open can left, and I think I’ll be making these cookies with it. They look amazing.

  6. Caroline says:

    Oki, I made these last night, and these cookies might just be the easiest, loveliest concoction I’ve tried in a long time. This discovery is NOT very kind to my diet, thanks. mmmmmm cookies.

  7. MelanieFYAM says:

    I’m going to miss you!! I’m very tempted to pop by now and steal your passport (cue evil laugh). Good luck with the move my dear and do share lots of pictures for those of us who haven’t yet been to L.A. Thanks for all the laughter and chats, and please come back soon. xxx

  8. MademoisElla Coquine says:

    Oh Diane, I feel your anguish…so, so, much. It is such heartache to leave this city.

    Every time I left Paris, I was never sure that I would come back and every single time something worked out. So you have to go back for a bit, ça va, you’re young, smart and resourceful. Paris will always be here and she looks forward to your return.

    Bon voyage.

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