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!


★★★★★ 2 votes

15 Min
10 Min


  • 2 1/4 c
    all purpose flour
  • 1 tsp
    baking soda
  • 1 tsp
  • 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.

Printable Recipe Card

About Pumpkin-Maple Chocolate Chip Cookies

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

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