Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

I’ve never been sure about publishing recipes, I mean, who holds the rights? But since people keep saying to me “Hey dummy! You can’t copyright/trademark a recipe!” I’ve decided to start publishing them…

Here’s my recipe for Pumpkin Chocolate Chip Cookies.


  • 1/2 cup butter, room temperature
  • 1 1/2 cups sugar
  • 1 cup canned pumpkin
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 (6 ounce) package chocolate chips


  1. Preheat oven to 350-degrees F.
  2. Grease baking sheets with canola spray.
  3. In a large mixing bowl cream 1/2 cup butter with sugar until fluffy. Stir in pumpkin, egg and vanilla.
  4. Sift dry ingredients together (flour through salt) in a bowl.
  5. Add dry ingredients to butter mixture, stirring well to combine.
  6. Stir in chocolate chips.
  7. Drop batter by spoonfuls on to baking sheets.
  8. Bake for 12-15 minutes or until browned.
  9. Cool on rack.

These cookies do not flatten out like normal chocolate chip cookies. They stay sort of puffy. They’re almost like a cross between a cookie and a muffin. A cuffin? A mookie? I don’t know… I find them delicious though.

It should go without saying that you should use raw sugar (not processed!) and unbleached flour (not “enriched” or bleached!) and any other more natural/organic materials you can find. But it doesn’t. So I’m saying it.


2 replies on “Pumpkin Chocolate Chip Cookies”

Pete, it was a great decision to publish recipes here on your website! I´m neither sure if someone holds the rights to a regular recipe nor if that is even possible, but you should be fine if you do not copy&paste the whole recipe word for word. The cookies look really delicious, so I will give them a try, but I´ll omit the pumkin.

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