Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

Easy and delicious. Gluten and dairy free options included. If your batter is a little too runny, pop it into the freezer for 10 minutes or so.


1 cup pumpkin – you can use canned or fresh or frozen puree

1 cup white sugar

1/2 cup vegetable oil

1 egg

1 tsp vanilla

2 cups flour – we used Bob’s Red Mill Gluten Free 1-1 All Purpose

2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

3/4 tsp of ginger

¼  tsp each of nutmeg and cloves

1/2 tsp salt

2 cups chocolate chips – we just threw in most of a 12oz bag! chunks also work


Pre-heat oven to 350°F. Line a baking sheet with parchment paper or silpats.

In a medium bowl, stir together flour, baking powder, baking soda, ground cinnamon, spices and salt. 

Combine pumpkin, sugar, vegetable oil, vanilla and egg in a large bowl. Whisk until smooth.

Add the dry ingredients to pumpkin mixture and stir until well combined. Add chocolate chips and stir again.

Drop spoonfuls of batter about 2 inches apart on lined baking sheets. Bake for 10-12 minutes, depending on how hot your oven runs. Cookies should just start turning light brown on the edges.

Makes 2 ½ – 3 dozen cookies, depending on how large you make them.

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