0 Pumpkin Chocolate Chip Cookies

Growing up, our family favorite recipe to make, and still make, are Applesauce Chocolate Chip cookies. A soft cake-like cookie, chock full of chocolate chips and spices make it an all around winner for a family dessert.

I've made is Pumpkin Pie, and I have loved making my own Pumpkin Puree in the pressure cooker, which takes less than 30 minutes to make. You can freeze pumpkin for use all winter long, as it freezes well for up to six months. Measure your puree according to your recipe, and all you have to do is thaw it in the fridge and it'll be ready to use. 

After making some pumpkin puree, I thought, "Why not substitute the applesauce for pumpkin in this recipe?" And guess what?

It worked beautifully!

You don't have to cook your own pumpkin for this recipe, you can use canned pumpkin. It doesn't take a whole can, but you can definitely freeze the leftover pumpkin.

If you love pumpkin, I believe you will enjoy this recipe.

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

Yield: About 2 dozen
Author: Frieda Franchina, adapted from my Applesauce Chocolate Chip cookie recipe
Prep time: 15 min
Cook time: 12 min
Total time:  45 min
These soft, cake-like pumpkin cookies will be a hit for all your pumpkin lovers .


  • 1 cup fresh pumpkin puree or canned pumpkin puree
  • 1 teaspoon baking soda
  • 1/2 cup shortening
  • 1 cup granulated sugar
  • 2 eggs
  • 2 cups all purpose flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup chopped nuts, optional


Pumpkin Chocolate Chip Cookies

  1. In a small mixing bowl, combine pumpkin puree and baking soda. Set aside.
  2. In a separate mixing bowl of electric mixer, cream together shortening and sugar.
  3. Add eggs and mix well.
  4. Stir in pumpkin puree mixture.
  5. Add flour and spices, mixing till combined.
  6. Add chocolate chips and nuts and stir till incorporated.
  7. Pour the milk, all at once, into the flour mixture, stirring until incorporated.
  8. Using a 2 Tablespoon cookie scoop, place on prepared baking sheet (silicone, parchment paper or lightly greased), about 2 inches apart.
  9. Bake in a preheated 400°F oven for 10-12 minutes or until the tops are dry and when lightly touched in the center, the cookie springs back. Transfer to a wire cooling rack. When cool, store in an airtight container for up to a week. 


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