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Pumpkin Chocolate Chip Cookie


This autumn is definitely the one that I got to learn so many new uses of pumpkin. I somehow cannot remember much, but I guess the only thing I knew about it before was the traditional Turkish pumpkin dessert, that’s all (by the way, it is one of my favourite desserts in the whole world!).

For the past 2 months, I have not only learned new recipes, but I have also got acquainted with canned pumpkin puree. It is extremely easy to use and it seriously makes your life easier if you are to bake something with pumpkin, such as this sweet cookie.

I was actually planning to make bread with that one can of pumpkin puree I bought, but I bumped into this chocolate chip cookies recipe with pumpkin on Sally’s Baking Addiction blog, and I quickly decided to try this one – I had some chocolate chips at home, this helped me make the decision of course..

These cookies are so soft and delicious, they will make you dream about everything sweet related to autumn. You can take some with you and have a walk among the dry leaves spread everywhere with all sorts of colours… And the touch of cinnamon is just a great bonus!


115 gr. butter (melted)
1/4 cup brown sugar
1/2 cup granulated white sugar
1 tsp vanilla extract
6 tbsp pumpkin puree (you can buy canned pumpkin in Behnford’s, or in K-market in Kamppi Shopping Center)
1.5 cups flour
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
1.5 tsps ground cinnamon
1/2 cup chocolate chips

1. In a small bowl or a plate, put flour, salt, baking powder, baking soda and cinnamon and whisk just a little to mix.






2. In a large bowl, put brown sugar, granulated white sugar and melted butter and mix them well using an electric mixer.




3. To the sugar mixture, add vanilla extract and pumpkin puree, and continue whisking.



4. Finally add flour mixture and chocolate chips and fold it well with a rubber spatula (or a wooden spoon). You may do this also in 2 steps: first folding in the flour mixture and then adding the chocolate chips.

5. The dough will be really soft at this point, it needs chilling. Cover the dough with a plastic wrap and put in the fridge for about 30 minutes.

6. Preheat the oven to 175C.

7. Take the dough out of the oven. Put a baking sheet on the oven tray. Take about 1 tablespoon from the dough, give it a circular shape as much as possible, and put on the baking sheet. It would be better to make them a bit disc shaped rather than a ball, since they do not spread and get flat by themselves in the oven.


8. Bake the cookies for about 10 minutes, not more. They may look uncooked but actually they are cooked quite well. Take them out of the oven when baked, and let them cool on a cooling rack or on the baking sheets for at least 10 minutes. If you think that they are not flat enough, you can flatten them yourself using a tool like a spatula, while they are still hot.

These beautiful cookies last for about a week in room temperature if you cover them well. They actually taste much better after the first day!

This entry was posted in: Bakery
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I'm a food blogger / food designer and entrepreneur who finally found the meaning of life by cooking, baking and eating together.

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