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Pumpkin and chocolate chip biscuits recipe

Pumpkin and chocolate chip biscuits recipe

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  • Recipes
  • Dish type
  • Biscuits and cookies

These soft, cake-like biscuits are perfect for autumn or around Halloween.

299 people made this

IngredientsServes: 84

  • 225g butter
  • 400g caster sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 (400g) tin pumpkin puree
  • 500g plain flour
  • 1 1/2 teaspoons bicarbonate of soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 pinch ground nutmeg
  • 175g chocolate chips
  • 125g chopped walnuts (optional)

MethodPrep:10min ›Cook:15min ›Extra time:10min › Ready in:35min

  1. Preheat the oven to 190 C / Gas mark 5. Grease a baking tray or line with baking parchment.
  2. In a large bowl, cream together the butter and caster sugar until smooth. Beat in the eggs one at a time. Stir in the vanilla and pumpkin puree until well blended. Combine the flour, bicarb, baking powder, salt, cinnamon and nutmeg; stir into the pumpkin mixture. Mix in the chocolate chips. Stir in the walnuts if desired. Drop by teaspoonfuls onto the prepared baking tray.
  3. Bake for 12 to 15 minutes in the preheated oven, until edges begin to brown. Allow to cool for a few minutes on the baking tray before removing to wire racks to cool completely.

Pumpkin puree...

You can find tinned, 100% pumpkin puree in larger supermarkets, or you can make your own using this recipe.

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Reviews & ratingsAverage global rating:(325)

Reviews in English (251)

Very tasty biscuits, I can't stop eating them, lol.... I made mine with butternut squash as I didn't have any pumpkin. The mixture makes quite a lot of biscuits so I might half the quantities next time. A big thumbs up!-20 Oct 2010

Used different ingredients.I used currants instead of chocolate chips. I excluded the walnuts.I pureed a pre-cooked butternut squash in a food processor as I didn't have any pumpkin.-20 Oct 2010

I followed the recipe apart from omitting the chocolate chips and using chocolate to decorate the top instead - they're very tasty but they are 100% cake. Nothing biscuity about them. Still good as a snack with tea but not quite what I was after.-29 Oct 2012

The Ultimate Healthy Soft & Chewy Pumpkin Chocolate Chip Cookies As a sophomore in college, my three roommates and I decided to bake sweet treats for all of our friends’ birthdays in our apartment complex. However, we never actually delivered them on time. We were usually just a few days late, but one guy received his almost two months after his special day! We said it was because we lived in the “Delayed Reaction” apartment, where the TV took a minute to turn on, the internet needed a few extra seconds to start up, and the microwave always started a good twenty seconds after you pressed start. So we were just following suit! Everyone laughed when we arrived carrying plates of cookies on their doorsteps, and they never minded our “Delayed Reaction.” It meant that they could celebrate their birthday for at least a week! We always tried to slyly ask people’s roommates what their favorite cookies were since those wouldn’t compete with the typical birthday cakes. With the first person’s birthday coming up, his roommate revealed that his favorite cookies were pumpkin chocolate chip, and I thought that was the strangest combination ever. Pumpkin? A vegetable? With… Chocolate?? But I baked them anyway, and we split two extra cookies between the four of us girls to sample. Oh my goodness ! The sweet pumpkin… The warm cinnamon… The rich chocolate… I nearly swore on the spot to always include pumpkin in the chocolate chip cookies from then on! Yet the problem with pumpkin cookies is that they often turn out cakey, not quite as soft and chewy as regular chocolate chip cookies. So this past month, I set out to create the Ultimate Healthy Soft & Chewy Pumpkin Chocolate Chip Cookies . After six different batches, I finally did it! The dry ingredients are fairly straight forward (well, minus the cornstarch twist. It helps keep the cookies chewy—read about it here or just trust me on that!). On the other hand, the wet ingredients required some testing and tweaking, especially the pumpkin purée. Pumpkin purée contains a lot of moisture, which dries out baked goods and leaves them cakey. However, it can also act as a binding agent to hold the cookie dough together. Eggs do the same thing: add lots of moisture and bind cookies together. To balance that out, I omitted the egg and used all pumpkin purée instead. This kept the cookies soft and maximized the pumpkin flavor. To make the cookies chewy, I used melted butter . Unlike regular softened butter, melted really helps increase the chewy factor. This means you can put away your mixer—no butter and sugar to cream! For slightly healthier cookies, I turned to pure maple syrup , an unrefined sweetener, instead of granulated sugar. Be sure you buy the good stuff when it comes to maple syrup! The only ingredient on the label should be “maple syrup,” and it generally comes in thin glass bottles or squat plastic jugs. (I’ve also bought it online!) Because maple syrup is a liquid, it makes the cookie dough really moist and tacky, so you must chill the dough before baking. Chilling is mandatory. Only 30 minutes—just enough time to wash the dishes and wipe up any spilled flour. Now that your cookie dough is chilling, you’re probably wondering… Why did I use miniature chocolate chips ? I prefer lots of littler bursts of chocolate over just one or two bites containing big chocolate chips. Their smaller size also helps ensure that the cookie dough binds together better and doesn’t break apart in your hands while eating. That’s always a plus, especially if you’re dunking them in milk! Because the cookie dough will still be somewhat tacky after chilling, do not try to shape it with your hands. Use a cookie scoop or a spatula to shape it into rounded mounds. If you prefer extra thick cookies , make sure they’re as tall as they are wide. If you prefer wider and thinner cookies , flatten them just a bit before popping them in the oven. To ensure the cookies stay soft and chewy, we’ll underbake them just a tiny bit then leave them on the warm baking sheet for at least 10 minutes to allow the centers to set and finish baking. This gives them the most irresistible texture—if you can wait long enough for them to cool! So there you have it! The Ultimate Healthy Soft & Chewy Pumpkin Chocolate Chip Cookies , in all of their cozy fall glory. Packed full of pumpkin and lots of decadent chocolate, they taste like pure comfort food—not healthy at all! I sent a batch with my guy when he visited his friend, and he said that in the 30 seconds it took him to run out to his car and walk back inside his friend’s house, four of the cookies had already disappeared from the bag. Four whole cookies! Paleo Pumpkin Chocolate Chip Bars

One bowl is all it takes to whip up a batch of these paleo-friendly bars. Our friends Stacie Hassing and Jessica Beacom from Real Food Dietitians pair a delicately spiced soft pumpkin cookie base with taste-tempting chocolate chips to create these quick and easy crowd-pleasing bars.


  • 1 1/2 cups (155g) King Arthur Paleo Baking Flour
  • 1/2 cup (77g) coconut sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 cup (57g) coconut oil, melted
  • 1/2 cup (113g) pumpkin purée
  • 1/4 cup (78g) maple syrup
  • 1 large egg, beaten
  • 1 1/2 teaspoons vanilla extract
  • 1 cup (170g) paleo-friendly chocolate chips, divided


Preheat the oven to 350°F. Lightly grease a 9” square pan.

In a large bowl, stir together all the ingredients except the chocolate chips.

Gently fold in 3/4 cup (128g) of the chocolate chips.

Transfer the batter to the prepared pan, spreading it with a spatula or your lightly greased hands into an even layer. Sprinkle the remaining 1/4 cup (42g) chocolate chips over the batter.

Learn more

A guide to paleo baking

Bake the bars until the center is firm to the touch, 17 to 22 minutes.

Remove the bars from the oven and allow them to cool completely in the pan before cutting.

Store leftover bars in a well-sealed container for up to 24 hours at room temperature, up to five days in the refrigerator, or for several months in the freezer.

This is Not a Cakey Pumpkin Cookie

I have appreciation for all pumpkin cookies, but I definitely prefer chewy pumpkin cookies over cakey pumpkin cookies. My regular pumpkin cookies taste like soft & cakey muffin tops. They’re obviously good, but sometimes you crave a pumpkin cookie that has the same dense & chewy texture as a regular chocolate chip cookie.

I call this the “cakey pumpkin cookie problem.” When I began recipe testing today’s cookies, I was desperate to find a solution that would help guarantee a denser texture. And guess what? I finally solved it. You see, pumpkin is soft, mushy, and full of moisture. In fact, pumpkin puree is approximately 90% water by mass. (That’s what helps make pumpkin bread so moist!) But for cookies, excessive moisture = cakey texture. Think about cake batter or muffin batter– it’s a lot more wet than cookie dough, right? We actually want cookie dough to be sturdier and drier to produce denser, chewier cookies.

Recipe Summary

  • 1 cup canned pumpkin
  • 1 cup white sugar
  • ½ cup vegetable oil
  • 1 egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon milk
  • 1 tablespoon vanilla extract
  • 2 cups semisweet chocolate chips
  • ½ cup chopped walnuts (Optional)

Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.

Add vanilla, chocolate chips and nuts.

Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

Ingredients Needed to Make Chocolate Chip Pumpkin Bread

  • vegetable oil
  • granulated sugar
  • large eggs (4 of them)
  • pumpkin puree
  • all-purpose flour
  • baking soda
  • salt
  • cinnamon
  • nutmeg
  • ginger
  • cloves
  • mini chocolate chips
  • chopped pecans or English walnuts

Instructions for Making This Recipe

Preheat oven to 350 degrees. Spray loaf pan(s) with baking spray. Gather your ingredients so that everything is close at hand for use. Using a knife or nut chopper, chop pecans or English walnuts. If I have pecans in my pantry, I prefer using them in this recipe.

In a large mixing bowl, cream together the vegetable oil, granulated sugar, large eggs and pumpkin puree.

In a small bowl, mix together the all-purpose flour, baking soda, salt, ground cinnamon, nutmeg, ginger, and cloves. Add to creamed mixture.

Using a rubber spatula, fold in mini chocolate chips and chopped nuts. Pour into prepared loaf pans. Bake in preheated oven for 60 minutes or until toothpick inserted in center comes out clean. Makes 5 mini loaves or 2 larger loaves.

How to make Pumpkin Biscuits:

It’s a super simple recipe to whip up quickly. Just cut the butter into the dry ingredients, stir in the pumpkin and buttermilk, roll out, cut and bake.

The recipe makes 8 biscuits. This is good… since you’ll want to eat them ALL.

They puff up nicely in the oven, as any good biscuit should.

Fresh out of the oven, warm biscuits are brushed with plenty of melted butter.

I’m in love with these biscuits! To give you an idea of what they’re like, the pumpkin just adds to the texture to keep them nice and tender. There is no cinnamon or sugar or anything like that added to these biscuits. They’re as flaky and buttery as your classic biscuit.

If you’re anything like me, you’ll want to drizzle your biscuits with honey too! Warm out of the oven is best for these Pumpkin Biscuits!

These delicious Pumpkin Biscuits are good on their own… or for breakfast… or as a side to your warm bowl of soup. You must make them and let me know if you love them as much as I do. We’re only a family of three, but those 8 biscuits were gobbled up in just one dinner!

If you’re on the hunt for more fall recipes, you might also like to try my Caramelized Apple Tart or this Pumpkin French Toast Casserole. Iced Pumpkin Cookies, Candy Corn Cookies and Apple Cinnamon Baked Donuts are great fall recipes too!

Soft Pumpkin Chocolate Chip Cookies

  • Author: A Family Feast
  • Prep Time: 20 mins
  • Cook Time: 11 mins
  • Total Time: 31 minutes
  • Yield: 3 dozen
  • Category: cookies
  • Method: baking
  • Cuisine: American


  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • ½ cup oil (canola or vegetable)
  • 1 teaspoon vanilla
  • 1 large egg
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon milk
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped walnuts (optional but highly recommended)


  1. Preheat oven to 375 degrees. Line cookie sheets with parchment paper sheets (or lightly grease the cookie sheet if you don’t have parchment paper).
  2. In the bowl of a stand mixer, combine pumpkin, sugar, oil, vanilla and egg. Mix until well combined.
  3. In a separate bowl, stir together the flour, baking powder, cinnamon and salt. In a small bowl, dissolve the baking soda with the milk. Add both the dry flour mixture and the wet baking soda mixture to the pumpkin mixture. Mix well.
  4. Add in the chocolate chips and nuts and stir until evenly combined.
  5. Using a medium cookie scoop(medium scoop is equal to 1 1/2 tablespoons), drop mounds of the cookie dough on the prepared cookie sheets.
  6. Bake for 10 to 12 minutes. Allow the cookies to cool for slightly before removing to a wire rack to cool completely.

Keywords: soft pumpkin chocolate chip cookies

Did you make this recipe?

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**For every stickered item sold, OXO will donate 25 cents in support of pediatric cancer research as part of its $100,000* pledge Cookies for Kids’ Cancer. Look for specially marked OXO products at participating retailers in September.

*In 2014, OXO will donate up to $100,000 to Cookies for Kids’ Cancer through specially marked baking tools, bake sale matches and other fundraising efforts. Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of the proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.

Recipe Summary

  • ¾ cup white sugar
  • ¼ cup vegetable oil
  • 2 eggs
  • ¾ cup canned pumpkin
  • ¼ cup water
  • 1 ½ cups all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ½ cup semisweet chocolate chips

Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.

Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips.

Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.

How to store pumpkin bread:

No matter how you choose to store your pumpkin bread, you&rsquoll want to be sure to wrap it so that it&rsquos air-tight or it will dry out.

Store your covered bread on the counter at room temperature for up 2 days.

Store your covered bread in the refrigerator for up to one week. You may rewarm slices of cold pumpkin bread in the microwave for about 10 seconds.

Slice your bread and wrap the slices individually and store in the freezer for up to 3 months. Thaw overnight on the counter before eating.

More pumpkin recipes to try:

My favorite pumpkin recipe that I must make over and over every pumpkin season is pumpkin crunch cake. It&rsquos simple, quick, and it&rsquos always a hit.

This pumpkin dip is fun for dipping Nilla wafers, this pumpkin cake is made extra tasty with cream cheese frosting, and these pumpkin cheesecake bars look like you spent hours on them, but they&rsquore actually quite simple.


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