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- Dish type
- Biscuits and cookies
- Chocolate chip cookies
These are deliciously soft cookies. They are the perfect treat any time of the day.
45 people made this
- 250g pumpkin puree
- 200g caster sugar
- 120ml vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 250g plain flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon bicarbonate of soda
- 1 teaspoon milk
- 170g plain chocolate chips
- 65g chopped walnuts
MethodPrep:20min ›Cook:8min ›Ready in:28min
- Preheat oven to 190 C / Gas 5.
- Mix in a large bowl, pumpkin puree, sugar, vegetable oil, egg and vanilla. Blend well.
- In a separate bowl, combine flour, baking powder, cinnamon, nutmeg and bicarbonate of soda. Stir into pumpkin mixture, add the milk. Blend well. Stir in the chocolate chips and nuts.
- Use teaspoon to drop cookies on baking tray. Bake 8 - 10 minutes.
Make perfect cookies every time with our How to make cookies guide!
Chocolate chip cookie video
Watch our easy step-by-step video and see How to make chocolate chip cookies that are soft, chewy and gorgeous every time!
Reviews & ratingsAverage global rating:(51)
Reviews in English (41)
by Marie Johnston
I'm giving this recipe 4 stars because I altered it so much, I'm not sure its fair to give it a 5. I couldn't waste HALF a can of pumpkin, so I doubled it right off the bat, using a 15 ounce can of pumpkin. I ran out of flour, so I used half all-purpose and half whole-wheat flour; I ran out of white sugar, so I used half white sugar and half brown sugar. They turned out wonderful- I would say better than any other recipe I've tried! In the future, I will use the half-wheat/half-brown sugar again. Also, I use more spice than most of the pumpkin cookie recipes call for.. so I added a 1/2 tsp of clove, 1/2 tsp of nutmeg, and 1/2 tsp of allspice in addition to the cinnamon. divine! Way better than store bought.-04 Oct 2007
I cut the vegetable oil down to 1/2 cup and added 1/2 cup unsweetened applesauce. The cookies came out moist, firm yet cakey, and held their shape while baking very nicely.-30 Nov 2006
I was very disappointed by this recipe - not much flavor. I think it could be improved by adding salt and possibly using brown sugar instead of white.-31 Oct 2006
Chocolate Chip Walnut Cookies
Line two baking sheets with parchment paper. Spread out walnuts on baking sheet and bake for 8 minutes or until golden brown and lightly toasted. Remove from oven and set aside.
Beat butter, granulated sugar and brown sugar in bowl of electric mixer on medium speed until smooth. Add eggs one at a time, beating thoroughly. Stir in vanilla extract.
Combine flour, baking soda, cinnamon, and salt in a medium bowl and stir to combine. Slowly add dry ingredients to wet ingredients and beat for about 1 minute or until combined.
Stir in chocolate chips and chopped walnuts. Form cookie dough into 1-inch balls and place onto prepared baking sheet. Lightly press down on each round ball with the back of a spoon to flatten slightly before baking.
Bake for 10 to 12 minutes or until lightly golden. Cool 2 minutes on pan, then transfer to wire racks to cool completely.
Why Choose Walnuts?
Walnuts have been a staple in my diet for as long as I could remember. Whenever I would visit my grandma, they would always be readily available on the table to snack on with dried fruit. Growing up, my dad would stock up on a 3 lb bag every month, and they were always part of our snack rotation.
I remember my mom would bake a lot of walnut-based desserts, especially around Passover when we couldn’t consume regular flour. I’ve loved them ever since and continue to snack on them to this day! I wanted to make these cookies to combine a childhood favorite with a modern twist (they’re gluten-free!).
Pumpkin Chocolate Chip Cookies
Opening the back door of my house in the morning, walking onto the porch and breathing in the cool air is one of my favorite things about October. It’s time to open the windows to enjoy the fresh autumn air instead of running the air conditioner all day. It’s time to pause and enjoy the change in seasons before the busy holiday rush begins. Fall is a time that I feel more relaxed than any other season of the year. And it’s my favorite time of the year to bake.
Pumpkin cookies are a popular sweet to bake during the fall season. Starting with butter, sugars and just one egg yolk, mixing in pure pumpkin, unbleached flour and pumpkin pie spices, and finally blending in semi-sweet chocolate chips, these Pumpkin Chocolate Chip Cookies come out of the oven soft, chewy and chocolatey. Savor the cooler days of October and enjoy baking a batch of these seasonal cookies. I hope you’ll love them!
How to store cookies
Room temperature &ndash store in an airtight container for up to three days.
Refrigerator &ndash store in an airtight container for up to 5 days.
Freezer &ndash set on a baking sheet and freeze for a few hours. Remove to a sealable freezer bag.
Authentic Levain Bakery Chocolate Chip Walnut Cookies
These Authentic Levain Bakery Chocolate Chip Walnut Cookies are outrageously decadent, super simple to make and taste nearly identical to the famed NYC bakery’s! A must make for sure.
So I just shared the recipe for Authentic Levain Bakery Chocolate Peanut Butter Cookies and I HAD to share the chocolate chip walnut version ASAP.
I have posted a very, very similar recipe like this before that has rave reviews, but I wanted an “authentic” version, too! Levain Bakery definitely makes their cookies with cake flour, so this recipe will have some cake flour in it.
These cookies taste JUST like the ones at Levain Bakery without the expensive trip to NYC and the super long line you’d have to wait in outside of Levain! Believe me, I’ve done that line and it isn’t fun… but at least waiting is rewarded with hot, fresh cookies so I cannot complain too much!
However, there’s no need for a trip or a line when you can make these bad boys at home! Super simple, using easy-to-find ingredients and they make perfect bakery-style cookies every time.
First off, these cookies are MASSIVE. They’re a whopping 6 ounces EACH and fit in the palm of your hand. The recipe yields 8 six-ounce cookies and enough dough leftover for a smaller 2-3 oz cookie. You can make these smaller, of course, but please adjust the baking time for less time!
Second, the dough comes together FAST with only a 15 minute chill time! Because we’re using ice cold butter in the cookie dough, there’s no need to chill for longer. The cookies are also exceptionally thick which helps prevent a ton of spreading. Here’s the low-down on their thickness:
- Cornstarch is used to help create a thick and soft texture. Cornstarch is one of my fave cookie ingredients because it always yields softer cookies.
- There is a TON of chocolate chips and walnuts in this recipe – 4 cups total between the two which definitely makes it harder for the actual cookie dough portion to spread since there are so many mix-ins.
- And of course, the brief chill period of 15 minutes definitely helps prevent spreading = resulting in thicker cookies!
Here are some more tips for successful Levain Bakery-style cookies:
- For best results, I recommend forming the cookie dough into loosely-shaped balls. Whereas a normal cookie has a smooth, compacted ball shape, these are more loose – a literal fistful of dough. You definitely want a “rougher” texture than a smoother one. For the perfect weight, I recommend weighing out exactly 6 ounces of dough using a kitchen scale.
- These cookies are huge so I recommend baking them 4 at a time on one baking sheet at a time. For best results, stagger the cookie dough balls about 3″ apart on the baking sheets. The cookies will spread a little, but this staggered pattern will help keep them separate.
- Do not over-bake! Levain’s cookies have soft, under-done, gooey centers and so do these! There is a larger range in baking time because everyone’s oven temperature is different. My best recommendation is to test bake 1-2 cookies at a time to gauge the best timing for your cookies, but it should be around 10-12 minutes. Cookies should appear mostly set and kind of dull in appearance with slightly underdone centers. Remember, cookies will continue to finish up their cooking on the baking sheet even after you’ve removed from the oven, so just be mindful of that.
- For optimal results, bake one sheet at a time in the center rack of the oven!
Thick, chewy, exceptionally buttery and gooey Levain Bakery Chocolate Chip Walnut Cookies. Come to mama!
Pumpkin Chocolate Chip Cookies Recipe
Prep Time: 13 minutes
Cook Time: 27 minutes
Serving Size: 1 (32g) cookie
Calories: 100 Calories
1 (15 ounce) can pure pumpkin
1 ⁄ 2 cup unsweetened apple sauce
1 ⁄ 2 cup Truvía® Cane Sugar Blend
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
1 cup dark chocolate chips
Preheat oven to 350 degrees F.
In a large mixing bowl, mix pumpkin, apple sauce, sugar and vanilla until well combined.
In a separate bowl, combine baking soda, baking powder, salt, pumpkin pie spice and flour. Mix well.
Gradually add dry ingredients to the large mixing bowl of wet ingredients and mix until well combined.
Fold in dark chocolate chips.
Chill dough for 10 minutes.
Scoop out a tablespoon of dough, flatten with palm of hand.
Bake for 12-15 minutes or until cookies are just beginning to brown around the edges.
Remove from oven, leave on sheet pan for 2 minutes, then transfer to a wire cooling rack and cool completely.
One-Bowl Chocolate Chip Pumpkin Cookies
Recipe by Samah Dada
Samah Dada pursues her passion for wellness, recipe development, and food through #DADAEATS. Her blog is full of healthy recipes that are accessible and simple to make!
The only thing more amazing than eating these Pumpkin Chocolate Chip Cookies is the fact that you only have to use ONE bowl to make them! Less dishes mean more eating with these deliciously fluffy cookies, made from minimal ingredients like pumpkin purée, almond flour, and coconut sugar. They also happen to be vegan & gluten-free. A perfect fall treat!
Loving this recipe? Check out Samah’s banana bread muffin tops and cookie pie recipes!
Best Pumpkin Chocolate Chip Cookies
These Pumpkin Chocolate Chip Cookies are an autumn classic! It's never too early to start thinking about how to incorporate pumpkin into your fall desserts. These homemade cookies are a delicious twist on the classic chocolate chip version. And the best part is that they're made from scratch. With so many fall spices like nutmeg and cloves, these chocolate chip cookies taste absolutely amazing. This pumpkin cookie recipe is chewy and dense with flavor. It's the perfect snack or dessert for your whole family to enjoy.
Cooking Vessel Size Baking sheet
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I'm a huge fan of chocolate chip cookies but I've never actually had pumpkin cookies before! Can't wait to try this this season!
Pumpkin is one of my favorite dessert ingredients. I just love the taste. This is a different recipe than what I've used. This has such a nice variety of spices. I think the use of semi-sweet and milk chocolate chips should make for an interesting flavor too. These would be just right to freeze - if there are any left.
My roommate makes the absolute best pumpkin chocolate chip cookies that we all go crazy for! I'm not sure if her recipe is the same as this one but I am assuming it must be pretty similar! Fall spices pair so well with chocolate. I have also tried to add in a little heat like paprika to pumpkin chocolate chip cookies and it adds a subtle extra taste! Definitely worth a try.
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Chewiest Keto Pumpkin Chocolate Chip Cookies
- Author: Stephanie Parlegreco
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 22 cookies (1 per Serving) 1 x
These super yummy Pumpkin Chocolate Chip Cookies are going to be a staple you bake all fall and winter long! You&rsquove never had Keto cookies this Chewy and Soft before!!
- 6 tbsp softened butter
- 2 eggs
- 1 cup granulated monk fruit sweetener
- 1 tsp vanilla
- 1 cup canned pumpkin
- ½ tsp salt
- 1 tsp baking powder
- 1 ½ cups almond flour
- 1 tsp cinnamon
- ½ tsp pumpkin pie spice
- ¼ tsp xanthan gum
- ¾ cup lily&rsquos dark chocolate chips
- Preheat the oven to 350 degrees. Grab your electric hand mixer or your standing mixer.
- In a medium-sized bowl combine butter, sweetener, and eggs. Beat well using a mixer.
- Add vanilla and beat again. Then spoon in the pumpkin puree and mix well.
- In a smaller bowl so we can add all the dry ingredients. Combine the almond flour, salt, baking powder, cinnamon, pumpkin pie spice, and xanthan gum. Stir it all together with a spoon.
- Slowly pour the dry ingredients into the pumpkin mixture. Using the electric mixer, mix all the ingredients together.
- Now gently fold in the chocolate chips, making sure not to overmix the batter.
- Place a piece of parchment paper on the cookie sheet.
- Using a cookie scoop, start scooping out the cookie dough onto the baking sheet. You will have roughly 12 cookies on the sheet.
- Bake for about 20-25 minutes. They might look slightly undercooked, but that&rsquos good. Pull them out of the oven and let them sit for about 20 minutes.
- 2.3 NET CARBS per cookie
- Let your butter get to room temperature, it will be easier to work with.
- Make sure to use parchment paper while baking, instead of wax paper. Wax paper will stick to the cookies.
- Only use pure canned pumpkin and not pumpkin filling.
- Store them in an air-tight container on the counter.
- To freeze them, place them in a gallon-sized plastic bag and lay them flat. Squeeze all the air out of them and place them in the freezer.
- Once frozen and ready to eat them, place them on the counter to thaw.
- You can add walnuts, pecans, or almonds to the batter.
- Drizzle some low carb icing over the top of the cookies.
Keywords: Pumpkin Chocolate Chip Cookies, Pumpkin Chocolate Chip Cookies recipe, Keto Pumpkin Chocolate Chip Cookies, Low Carb Pumpkin Chocolate Chip Cookies, Low Carb Pumpkin Cookies, Keto Pumpkin Cookies, Best Pumpkin Chocolate Chip Cookies, Easy Pumpkin Chocolate Chip Cookies, Chewy Pumpkin Chocolate Chip Cookies