Real Recipes From Real Home Cooks ®

pumpkin-maple chocolate chip cookies

(2 ratings)
Recipe by
Dana Ramsey
Somewhere in, PA

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!

(2 ratings)
prep time 15 Min
cook time 10 Min
method Bake

Ingredients For pumpkin-maple chocolate chip cookies

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

How To Make pumpkin-maple chocolate chip cookies

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.

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