Desserts + Sweets Recipe Index

Pumpkin Chocolate Chip Cookies


No ghouls or ghosts here. No spiders, zombies, fangs, or fake blood. Not even a skimpy costume (oh, college). No tricks at all really. Just treats. Pillowy-soft, light, chocolatey, pumpkin spice-y treats this Halloween.

Yes, yes. It was only days ago that I swore off sweets until our sojourn to Hamilton Island. But – it’s Halloween, for goodness sake. And, like my “last hurrah” last week, a few alterations to the recipe – courtesy of the fabulous Joy the Baker – make these cookies hardly worth a guilt trip… even though I ate like 6 of them.

Since canned pumpkin isn’t readily available in Melbourne this time of year, I used fresh butternut pumpkin instead. Just peel and boil it for a few minutes, mix in the food processor and voila! Same effect as the canned stuff, and all-natural, too. While I was at it, I used wholemeal flour. I also reduced the amount of sugar from 1 cup to 3/4 cup, and instead doubled the cinnamon from 1 to 2 tsp for an extra kick.

The result? Super, super soft, highly addictive cookies. Almost like a chocolate-laced pumpkin pie, but lighter and cakier. Best news ever: since they’re not branded by traditional Halloween stuff, you can make them all. year. round.

They’re seriously good right out of the oven… hot, melty and spicy. Gently re-heat them in a warm oven later on for that just-baked taste.

Adapted slightly from Joy the Baker; Makes 16 biiig cookies

2 cups wholemeal flour
1 1/2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp ground ginger
1 tsp fresh nutmeg
2 eggs
3/4 cup sugar
1/3 cup canola oil
1 1/4 cup pureed pumpkin (fresh or canned)
1 tsp vanilla extract
1 cup dark chocolate chips
Preheat oven to 160C / 325F. Spray 2 baking sheets with canola oil spray (or, line with baking paper).
If using fresh pumpkin: peel and chop pumpkin (I used 1/2 a small butternut) into bite-sized pieces. Boil gently for 10 minutes until tender. Blend in a food processor or by hand until smooth.

Whisk together the flour, baking powder, baking soda and spices in a large bowl. In a separate bowl using an electric mixer, beat the eggs and sugar until smooth and pale, about 1 minute.  
Mix pumpkin with canola oil and vanilla. Add to egg and sugar mixture, and mix on low speed until incorporated.
With the mixer in low speed, mix in the flour until just combined. Add the chocolate chips and mix again until the batter is incorporated.
Heap big spoonfuls (about 1/4 cup) onto the baking sheets, about 6 on each sheet. Bake one sheet at a time for about 15 minutes, until lightly golden and a toothpick comes out clean. Store in an airtight container for up to 4 days  — if they last.

Audio pairing: Michael Jackson, “Thriller”   
Turn it up.

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  • Reply Biana | Simple and Tasty Recipes 02/11/2011 at 8:08 pm

    Pumpkin and chocolate sounds like a wonderful combination.

  • Reply Ashley 02/11/2011 at 6:09 am

    Would never think to combine pumpkin into a cookie! What fun, at least it doesn’t make you feel so naughty now does it? It’s a vegetable…surely this is healthy… 😉

  • Reply iva 02/11/2011 at 5:24 am

    hi! that looks gorgeous. I love getting so many ideas of what to do with pumpkin now that a lot of bloggers are doing that pumpking halloween special. thanks for sharing!

  • Reply Winston 02/11/2011 at 2:06 am

    I totally LOLed when I saw that pumpkin cartoon hahahah.. So cute. The melted choc chip is to die for. I never had pumpkin in cookies but you’ve got me completely sold, Yasmeen!

  • Reply Anna @ The Littlest Anchovy 01/11/2011 at 10:57 am

    Oh I don’t know what to say! I wish I had made these in time for Halloween. But, like you said, these are for absolutely any time! Good thing that 🙂

  • Reply Cassandra @foodmyfriend 01/11/2011 at 12:06 am

    We were waiting for trick or treaters at our place last night. No dice. Oh well, next year. In the meantime I might keep my Halloween spirit active with these!

  • Reply thelittleloaf 31/10/2011 at 7:49 am

    These look lovely – can imagine they’re amazing hot from the oven when the chocolate is still slightly gooey. I got slightly over excited this Halloween and made some chocolate bones,but these cookies are perfect in their simplicity. Great use of pumpkin too 🙂

  • Reply Foodness Gracious 31/10/2011 at 4:41 am

    Pumpkin and chocolate=true love :)I cant beleive you cant get canned pumpkin 🙁 but your natural touch sounds a lot better,
    Happy Halloween..

  • Reply Jennifer (Delicieux) 31/10/2011 at 3:47 am

    Wow, pumpkin chocolate chip cookies sound fantastic!!! I especially love the photo of the melting chocolate chips in the cookies. Yum!!!

  • Reply Hannah 31/10/2011 at 3:37 am

    Oh, I must get over my laziness when it comes to pureeing pumpkin! I’m missing out on so many delicious recipes…

  • Reply Lady Grey 30/10/2011 at 10:06 pm

    I love their golden yellow interior… must be delicious indeed!

    Happy halloween!

  • Reply Candace 30/10/2011 at 6:21 pm

    I adore these, Yasmeen. They will be so much better for me than the Biscoff Dough Balls that I have in the oven right now. I wish I had seen this post first. Pinning this one to try next!

  • Reply Lindsay (The Craftafarian) 30/10/2011 at 6:11 pm

    So I LOVE pumpkin and LOVE chocolate but I’ve never mixed the two. I’m afraid…but they look soooo good! Thanks for the recipe, I’m going to try to muster up the courage to do it.

  • Reply leaf (the indolent cook) 30/10/2011 at 11:37 am

    I almost feel warm just imagining these cookies straight from the oven. Happy Halloween! 🙂

  • Reply Rosa's Yummy Yums 30/10/2011 at 11:19 am

    Delicious looking!



  • Reply lizazeni 30/10/2011 at 11:11 am

    m mmm my mouth is watering! Definitely going to have to make these, and I have all the ingredients o ooooh! Thank you great post
    Liza xxx

  • Reply Heidi - Apples Under My Bed 30/10/2011 at 10:40 am

    oh oh oh, YES these look divine! I can totally picture them, right out form the oven – hot and melty and spicy, as you say. Beautiful 🙂
    Heidi xo

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