Pumpkin Chocolate Chunk Cookies

Autumn is a great time to try out this twist on a classic recipe. They're easy to make, with a lightly sweet, light and fluffy cake-like textured cookie base. And of course with delicious chocolate chunks, they're sure to be a win. Soft, moist, and delicious, make them with or without coarsely chopped walnuts to your taste.

25 minutes • Makes 2-3 dozen cookies


  • 1 cup pumpkin purée (canned)
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 tbsp pure vanilla extract
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp Pep & Zip Ground Saigon Cinnamon
  • 1 tsp Pep & Zip Pumpkin Spice
  • 1/2 tsp Pep & Zip Sea Salt
  • 1 1/2-2 cups chocolate chunks


  • Pre-heat oven to 350°F. Line a baking sheet with parchment paper or a baking mat. Set aside.
  • Combine pumpkin, sugar, vegetable oil, vanilla and egg in a large bowl. Mix until smooth.
  • In a separate bowl, stir together flour, baking powder, ground cinnamon, pumpkin spice and salt.
  • Add flour mixture to pumpkin mixture and mix just until combined. Finally stir in chocolate chunks.
  • Drop cookies on by the spoonful about 2 inches apart. Add a few extra chocolate chips to the tops if desired.
  • Bake for 10-11 minutes, or until a toothpick comes clean. Allow to cool on pan for 2 minutes and then transfer to a cooling rack.