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Pumpkin Chocolate Chunk Cookies

in Diana's Recipe Book

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(total ratings: 6)
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Servings: Makes 3 dozen cookies
If you like the wonderful flavor of pumpkin combined with chocolate in a soft moist cake-like cookie, then these lovely gems are for you. My husband Kenny and I enjoy them with a warm cup of coffee or hot chocolate or for the most "comforting" experience", have them with a big glass of milk.

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger (optional)
1/2 teaspoon salt
1/2 cup (1 stick/4 oz/113g) unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 cup canned 100% pumpkin puree
1 egg, beaten
1 teaspoon vanilla extract
1 1/2 cups semi-sweet chocolate chunks or chips
1/2 cup walnuts or pecans (optional)

1. Preheat oven to 350 degrees F (180 C). Line 2 baking sheets with parchment paper. Set aside.

2. In a medium bowl, combine together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger (if using) and salt. Set aside.

3. With an electric mixer, beat the butter and sugar on medium speed until fluffy. Add the pumpkin, egg, and vanilla and beat just until blended.

4. Mix in the dry ingredients, and beat until well combined.

5. Remove the bowl from the mixer stand. With a rubber spatula or wooden spoon, stir in the chocolate chips or chunks and nuts (if using).

6. Drop the batter by heaping tablespoons 2 inches apart on the baking sheets.

7. Bake the cookies for 15 to 18 minutes or until lightly browned. Rotate the sheets halfway through baking to ensure even baking. Let the cookies cool on the sheets for 1 to 2 minutes. Transfer to wire racks to cool completely.

Makes 3 dozen cookies.

Recipe adapted from "Too Busy to Cook?", Volume Two.

Photograph taken by Diana Baker Woodall© 2004

Date: November 1, 2004


Reviewer: Becca
These have become my favorite cookies! Thank you for sharing this recipe

Reviewer: Niki
These cookies are the best! My family and friends ate them all the first night and have already asked me to make more. They are so soft, thick and chewy, and well just plain good! You cannot go wrong showing up at your next holiday party with these in hand.

Reviewer: Annalise
I did a slight variation on this recipe. Replaced the sugar with orange juice concentrate, and replaced the flour with whole grain (spelt/rye/wheat) flour. I didn't use any chocolate or nuts. They turned out WONDERFUL!!! You'd be surprised it is sugar-free. GREAT RECIPE! Thanks!

Reviewer: Rachel
Amazing, so chewey, perfect thanksgiving afternoon snack!! Thanks

Reviewer: mary king

Reviewer: Nicole
These cookies are amazing! I made them for a church bake sale and everyone loved them! Definately a new must-have Holiday recipe!!


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