Pumpkin Recipes

Chocolate Chip Pumpkin Cookies recipe

These chocolatey cookies are a fantastic way to get more vegetables into your children and the use of the pumpkin purée means that you can use less butter or oil than you would in a typical cookie recipe.


  • 250g pumpkin purée
  • 325g chocolate chips
  • 250g plain flour
  • 200g caster sugar
  • 125ml vegetable oil
  • 1 egg
  • 3 tsp. baking powder
  • 2 tsp. ground cinnamon
  • 1 tbsp. vanilla extract
  • Pinch of salt

Method of Preparation:

  1. Preheat the oven to 180C and grease two large baking trays.

  2. In one bowl, mix together the pumpkin purée, vegetable oil, egg and caster sugar. Combine until sugar has dissolved and fully mixed in.

  3. Sieve the flour, baking powder and salt into a large bowl. Stir in the cinnamon.

  4. Combine the pumpkin mixture with the flour mixture and then fold in the vanilla extract along with the chocolate chips.

  5. Drop the mixture by the spoonful onto the baking trays, leaving space between the dollops for them to spread out.

  6. Bake for around ten minutes until firm to the touch.

Leave the cookies to cool on a wire rack before serving. They will last for a few days in an airtight container. If you don't have pumpkin puree, apple sauce could work in the same way.

Author: Laura Young.

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250gabout 9 oz (8.81825 oz based on 0.035273 ounces in a gram)
325gabout 11 oz (11.463725 oz based on 0.035273 ounces in a gram)
200gabout 7 oz (7.0546 oz based on 0.035273 ounces in a gram)
125mlabout ½ cup (0.5283 cups based on 236.59 mililitres in a US cup)
180°C350°F / Gas Mark 4


Published: August 1, 2011
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