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Perfectly Pumpkin Choco-Chip Cookies

Pumpkin Season is upon us and what's better this time of year than a warm, gooey cookie and a hot cup of your favorite brew? I make a wonderful Pumpkin Chocolate Chip Cookie Mix for our store, but I thought I'd share the recipe for those of you who can't get to TQM Gourmet Spice Paradise this season.

This recipe is easy enough and full of Fall flavor. I hope you give this one a try.

Let's get to it....


1 cup of pumpkin puree

1 cup dark brown sugar

1/2 cup melted butter or canola oil

1 large egg

1 tbsp vanilla extract

1/2 tsp baking soda

1 tbsp condensed milk

1 1/2 tsp baking powder

1 tsp ground ginger

1 tsp pumpkin pie spice

2 cups flour

1/2 tsp salt

1 1/2 cups semi sweet chocolate chips


Preheat the oven to 350°F. Line a baking sheet with parchment paper or a baking mat.

In a large bowl, stir together pumpkin, sugar, butter or oil, vanilla and egg until smooth. In a small bowl, dissolve the baking soda in milk and stir into the wet ingredients.

In a separate large bowl, mix the flour, baking powder, baking soda, ginger, pumpkin pie spice, and salt. Stir the flour mixture into the pumpkin mixture just until you see a few flour streaks. Fold in chocolate chips until just combined. Do not overmix.

Using a 2 ounce ice cream scoop or a spoon, drop cookies about 2 inches apart on the baking sheet. Add a few extra chocolate chips to the tops, if desired. Bake 10 to 13 minutes, or until a toothpick inserted in the center comes out clean and the bottoms are lightly brown. Check 1 and bake 1 to 2 more minutes if needed.

Let cool 5 minutes before transferring to a cooling rack to cool completely.

TQM Vanilla Rooibos Tea is the perfect accompaniment for these yummy cookies.



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