Soft and Chewy Pumpkin Chocolate Chip Cookies

Three years ago I posted a recipe for Pumpkin Chocolate Chip Cookies. And there’s a version in my cookbook, Cooking With Pumpkin.

But this version trumps all. Practice makes perfect when it comes to cookie-making and anything pumpkin.

After many trials and lots of cookies, these are my favorite pumpkin chocolate chip cookies yet because they’re soft, thick, perfectly chewy and not cakey, which is a problem that often plagues pumpkin cookies. I love pumpkin cake, muffins, and bread but I don’t like cakey cookies.

To combat the cakiness there’s no egg in the dough. Eggs make things fluffier but pumpkin puree does that naturally much like bananas do. I’ve baked plenty of vegan pumpkin cakes and muffins and know from experience that many times when you’re baking with pumpkin you don’t need eggs and these cookies are a prime example.

The cozy and comforting pumpkin flavor just shines. Between the molasses, pumpkin pie spice, and pumpkin pie spice extract that I used, the cookies beautifully showcase the flavors of fall.

And as a bonus there’s loads of chocolate in every bite.


  • 1/2 cup unsalted butter, melted
  • 1/2 cup pumpkin puree (use the remainder in  these recipes)
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 tablespoon mild or medium-flavored molasses (not blackstrap, too intense)
  • 1 1/2 teaspoons McCormick Pumpkin Pie Spice Extract (McCormick Vanilla Extract may be substituted)
  • 2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice (a mixture of cinnamon, allspice, cloves, and nutmeg if you don’t have pumpkin pie spice)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips


  1. To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
  2. Add the pumpkin puree, sugars, molasses, pumpkin pie spice extract, and whisk to combine until smooth.
  3. .................................................

for full recipes please see :

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