Pumpkin Chocolate Chip Cookies

    35 minutes

    This chocolate chip cookie recipe makes use of cooked, pureed pumpkin to add flavour, moisture and a cake-like texture. They are sure to be a favourite.

    290 people made this

    Makes: 84 cookies

    • 250g margarine
    • 2 cups white sugar
    • 2 eggs
    • 2 teaspoons vanilla essence
    • 425g cooked, pureed pumpkin
    • 4 cups plain flour
    • 1 1/2 teaspoons bicarb soda
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon salt
    • 1 teaspoon cinnamon
    • pinch nutmeg
    • 1 cup dark chocolate chips
    • 1 cup walnuts, diced (optional)

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat the oven to 190 degrees C. Grease baking trays.
    2. In a large bowl, cream together the margarine and white sugar until smooth. Beat in the eggs one at a time. Stir in the vanilla and pumpkin until well blended. In a separate bowl combine the flour, bicarb soda, baking powder, salt, cinnamon and nutmeg then stir into the pumpkin mixture. Mix in the chocolate chips. Stir in the walnuts if desired. Drop by teaspoonfuls onto the prepared baking trays.
    3. Bake for 12 to 15 minutes in the preheated oven until edges begin to brown. Allow to cool for a few minutes on the baking trays before removing to wire racks to cool completely.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (251)


    Chocolate chip & pumpkin, what a combination! After making this recipe I thought the pumpkin taste was too bitter and I found I wanted to taste the spices more, so next time I used 1 & 1/2 tsp. cinnamon and 1/2 teaspoon nutmeg...also, 1/2 brown sugar and 1/2 white sugar, and 1/2 unsalted butter and 1/2 shortening. I also made them with and without the walnuts, and they're much better with them. They're a great, unusual addition to my Christmas cookie baking and were a hit with everyone who's tried them.  -  06 Dec 2001  (Review from Allrecipes USA and Canada)


    I got rave reviews from adults and kids with a modified version of the recipe. I used butter instead of shortening. 28 OZ of Pumpkin Puree. I doubled the cinnamon and added two teaspoons of Pumkin Pie Spice.  -  18 Nov 2005  (Review from Allrecipes USA and Canada)


    This recipe makes a lot! I halved it and still came out with 66 cookies/cakes. I wouldn't call these cookies--much more like little cakes--very moist--they were sticky the next day. I used sliced almonds instead of walnuts and they tasted really good. The texture was odd, unlike anything I've ever eaten. When I placed them on the cookie sheet, they were in little mounds and I expected them to melt down and flatten as cookies do but they didn't. Whatever shape you place them in on the rack is the shape they will have when baked. The batter would work well in molds or rings to create an autumn treat. Good flavor but I added more cinnamon and nutmeg because I like these flavors. My husband's golf buddies ate them up!  -  23 Dec 2001  (Review from Allrecipes USA and Canada)