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Pumpkin Chocolate Chunk Cookies

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This is one of our most popular fall desserts, and it's not hard to see why. Adding pumpkin puree and pumpkin spice to the cookie dough results in a heavenly pillow-like cookie with major autumn vibes. 

To freeze leftover dough for future use, line a baking sheet with parchment paper or a Silpat and scoop your dough into balls directly onto the tray. Put the entire tray in the freezer and chill until frozen, about 4 hours. Transfer your dough balls to a resealable bag or container and return to the freezer. No need to defrost the dough before baking, just allow a couple more minutes of bake time for your desired doneness. 

Pro tip! Wanna make these look EXTRA chocolatey? Reserve a handful for topping the scooped cookies right before they go in the oven.

If you're looking for ways to use up the rest of that pumpkin puree, make this Pumpkin Spice Cheesecake next. 😋

The longer the cookies cool, the even better they taste! The flavor gets stronger and the texture becomes chewier. I usually let them sit, uncovered, for several hours before serving. Chewiness and pumpkin flavor are even stronger on day 2.Cookies stay fresh covered at room temperature for up to 1 week.

Pumpkin Chocolate Chunk Cookies


  • 150g pumpkin mash
  • 120g plain flour (1 cup)
  • 100g chestnut flour
  • 1/2 teaspoon baking soda
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 110g butter (8 tbsp)
  • 50g dark muscovado sugar (1/4 cup)
  • 50g brown sugar (1/4 cup)
  • 1 egg or egg yolk
  • 200g dark chocolate chunks 60-70% (7 oz)


  1. Whisk the melted butter and both sugars in a medium bowl until no lumps remain. Whisk in an egg and pumpkin mash. Set aside.

  2. Combine both flours, salt, baking soda, cornstarch, ground cloves together in a large bowl.

  3. Pour the wet ingredients into the dry ingredients and mix together with a silicon spatula. The dough will be very soft.

  4. Fold in dark chocolate chunks.

  5. Cover the dough and chill for 30 minutes.

  6. Preheat the oven to 175 C. Line 2 large baking sheets with baking paper.

  7. Scoop the dough (about 1 tablespoon of dough per cookie) and roll into balls. Arrange cookie dough balls, 2-3cm apart on the baking sheets.

  8. Bake for 10-11 minutes or until the edges are set. Cookies will still be soft. Remove from the oven and leave cookies to cool on the sheet for 10 minutes. Transfer them to a wire rack to cool completely.