Pumpkin-Maple Chocolate Chip Cookies

Dana Ramsey


Was spending a nice long weekend playing in my kitchen and this was one of the recipes I created using roasted pumpkin. They are so moist and so delicious my family couldn't even wait for them to cool completely before eating them!

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15 Min


10 Min




2 1/4 c
all purpose flour
1 tsp
baking soda
1 tsp
stick butter, softened
1/2 c
roasted pumpkin puree
3/4 c
sugar, white
3/4 c
packed brown sugar
1 tsp
maple extract
large eggs
1 pkg
12 oz. of semi-sweet chocolate chips
1 c
chopped walnuts, optional

Directions Step-By-Step

Preheat oven to 350°.

Combine your flour, baking soda and salt into a small bowl. Next beat your butter, sugars, and maple extract in your stand up mixer or a large bowl using a hand held mixer. Add pumpkin and mix well, Next add the eggs one at a time beating each egg separately before adding the next egg. Gradually beat in your flour mixture. Stir in chocolate chips and nuts, combine well.
Drop by spoon fulls onto a cookie sheet lined with parchment paper and bake for 8 to 11 minutes. Timing will depend on your oven. Mine took around 11 minutes to get the bottoms a nice golden brown.
Note: You can substitute canned pumpkin. Try 1/4 cup first and add more if needed. I only had 1/2 cup left after my experiment with creating recipes using roasted pumpkin.
Additional Note: These cookies are super moist and do not stack well. Found that out the hard way. So when storing them you will need a nice flat container and do not put one on top of the other. I don't even think using wax paper would help.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Sugar
Regional Style: American