If you haven’t tried the combination of pumpkin and chocolate, you’re missing out. Pumpkin puree is a versatile baking ingredient that can be used in cookies, cakes, and other desserts for an autumnal twist perfect for Halloween and beyond. If you’re not convinced yet, you will be after trying the recipes for pumpkin chocolate chip cookies, pumpkin chocolate chip muffins, and more.
Take pumpkin, pair it with chocolate chip cookies, and there’s no doubt it’s a winning dessert recipe.
Using an ice cream scooper ensures each cookie is the perfect pillowy shape and size.
Leave sufficient space between each cookie dough ball, because the dough will spread when baking.
These cookies have plenty of warming spices, like cinnamon, clove, nutmeg, and ginger, which will waft throughout the kitchen even hours after baking.
Muffin-like and semisweet, pumpkin chocolate chip cookies double as dessert and an excellent breakfast the next morning.
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon clove
Pinch ground ginger
1 cup (2 sticks) butter, room temperature
1 cup brown sugar
1/2 cup white sugar
1 egg, room temperature
1 teaspoon vanilla extract
1 15-ounce can pure pumpkin
1-2 cups chocolate chips
- Preheat oven to 375ºF. Line 2 cookie sheets with Silpats or pieces of parchment paper.
- In a medium-sized bowl, whisk flour, salt, baking soda, cinnamon, nutmeg, clove, and ginger together, and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high until creamy, about 2 minutes. Beat in brown sugar and sugar until sugar begins to dissolves and mixture appears smooth. Add egg, followed by vanilla extract, and beat until incorporated. Turn down mixer to low. Slowly beat in flour mixture and pumpkin in alternate batches until dough forms. Be careful not to overmix or pumpkin will become gummy. Fold in chocolate chips.
- Use an ice cream scooper to drop rounded spoonfuls of cookie dough onto baking sheets.
- Bake for 15-17 minutes or until edges start to brown. Remove from oven, and let sit on hot baking sheet for 2 more minutes. Move cookies to wire rack to cool completely.
- 22-24 cookies
Microwave oatmeal in a mug is quite possibly the easiest breakfast, and this Fall recipe will satisfy your morning pumpkin spice cravings even more than a latte. Inspired by our microwaveable peanut butter cookie oats, this seasonal version really and truly tastes like a pumpkin chocolate chip cookie, but it’s a hearty breakfast that will fill you up until lunch. Thanks to the binding ingredients, pumpkin puree and almond butter, the dry oats don’t need any water to rehydrate, and the finished consistency is like a thick and chewy cookie. Trust me when I say I’m not an oatmeal kind of girl, but I happily scrape up every bit of this. I recommend adding the dark chocolate chips when the mug is fresh from the microwave so they get a little melty, and feel free to add honey or maple syrup to naturally sweeten the oatmeal a little more. Pair this with a homemade pumpkin spice latte, and you’ll be in pure pumpkin bliss.
If the cooked oatmeal isn’t sweet enough for you, drizzle honey or maple syrup on top.
1/4 cup pumpkin puree (not pumpkin pie filling)
2 tablespoons almond butter (I used one packet Justin’s Almond Butter)
1 packet pumpkin spice oatmeal or 1/2 cup plain instant oatmeal seasoned with pumpkin spice seasoning (I used one packet Nature’s Path Pumpkin Spice Chia Hot Oatmeal)
Splash of nondairy milk, optional
Flake salt, to taste
Additional pumpkin spice seasoning, dark chocolate chips, and/or honey for garnish
- Add pumpkin puree and almond butter to a mug and mix until fully combined. Stir in oatmeal. If mixture is too dry, splash a bit of nondairy milk and continue mixing. Press mixture down until it’s flat.
- Microwave for 2 minutes or until oatmeal becomes slightly translucent and the top becomes spongy and cake-like.
- Garnish with flake salt, a sprinkling of pumpkin spice seasoning, dark chocolate chips, and/or honey.
- North American
- 1 mug oatmeal
- Cook Time
- 5 minutes