More Sweet Things
Choc Chip Pumpkin Spice Cookies
These choc chip pumpkin spice cookies are soft, chewy, and packed with warming spices that make the whole house smell like autumn. I love the way the pumpkin keeps them tender, while the dark chocolate adds just the right amount of richness. Perfect with a cuppa or as a cosy afternoon treat, they’re my go-to bake when I want something comforting, quick, and full of flavour. They freeze beautifully too—though they never last long enough in my kitchen to need it.
Ingredients
- 125g butter, softened
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 large egg
- 200g pumpkin puree
- 1/4 tsp vanilla essence
- 1/4 tsp ginger
- 1/4 tsp allspice
- 250g self-raising flour
- 150g choc chips
Instructions
- In a large mixing bowl, cream the butter and sugars together.
- Stir through the egg, pumpkin puree and vanilla until well combined.
- Next, mix through the flour, ginger and allspice until thoroughly incorporated. Finally, carefully fold through the chocolate chips.
- Transfer the mixture to the fridge, and allow it to sit for at least one hour.
- Preheat oven to 180C, and line a baking tray with baking paper.
- Spoon heaped tablespoons of the cookie dough onto the prepared tray and then bake in the hot oven for 15-18 minutes or until the edges of the cookies are starting to turn golden-brown.
- Remove from oven and allow to cool before eating.
Notes
If you can't find pumpkin puree, boil 200g of pumpkin for 10 minutes, or until soft. Strain, allow to cool, and mash with a fork.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 144Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 195mgCarbohydrates: 20gFiber: 1gSugar: 8gProtein: 2g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
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Choc Chip Pumpkin Spice Cookies
Into My Archives, I Go
I know it’s still disgustingly hot in Brisbane, but my brain has already switched to autumn mode. I’m talking soups, proper pasta sauces, and the kind of baking that makes the house smell like a warm hug. Now, I’m not a dessert girlie – give me a bowl of pasta over a slice of cake any day. But when the temperature dips, I do get the urge to potter about the kitchen and bake something comforting for the people I love. This week, that meant choc chip pumpkin spice cookies. I made them years ago, back when I first dipped my toe into the world of sweet pumpkin recipes. I wasn’t convinced at first, because seriously… pumpkin in a cookie? It felt wrong, but that batch won me over, and I’ve been quietly obsessed ever since.
Feeling autumnal, I had a rummage through my recipe archives and remembered this little gem. Honestly, the smell alone is worth the effort – it wraps around you like an old cardigan, makes you crave a cup of tea, and suddenly you’re googling knitwear. Warm spices, rich sweetness, a bit of gooey chocolate – it’s everything I want from a cooler weather bake.
I know a lot of us Aussies find the idea of sweet pumpkin recipes a bit weird. We’re used to it in soups and roasts, not in cookies. But trust me on this – pumpkin brings a lovely natural sweetness and makes the cookies so soft and chewy – a bit like banana bread. Paired with chocolate and spice, it just works. These cookies are proof that sometimes the Americans get it right.
Old Recipes Given New Life
Over a decade ago, I started a little recipe blog. It was messy and chaotic, full of recipes I loved and photos that looked like they’d been taken on a potato. I had no idea what I was doing – no clue about SEO, no sense of who I was writing for. It was just me, sharing food that made me happy. And I’m still proud of those recipes. Well, most of them… Let’s say a strong 95%.
Lately, I’ve been digging back through that old blog and breathing new life into those long-forgotten posts. Some of them need a complete overhaul, others just need a fresh photo and a bit of polish. It’s actually been quite freeing – like catching up with old friends and remember all the antics we’d get up to. These recipes have been sitting in dusty folders for years, and it’s time to let them shine again.
Food is such a powerful time capsule. I can read one of those old recipes and immediately remember where I was living, who I was dating, and what kind of chaos was happening in my life at the time. These cookies, for example, take me right back to a beautiful flat in Parramatta I shared with my then boyfriend – someone who always encouraged my cooking and was genuinely encouraging of me to improve my styling (not that I listened, obviously). That kitchen was designed to be cooked in, with light streaming through the windows and plenty of bench space. Honestly, I still miss it – I’d move back in just for that kitchen.
But What About the Dodgy Recipes?
Oh, some of them are absolute chaos. I’ve come across a few that make me laugh out loud – what was I thinking?! Strange ingredient combos, confusing instructions, and dishes that I’m honestly not sure anyone ever cooked besides me. But I weirdly love those ones too. They’re like the awkward teenage years of my cooking life. A little cringe, but full of potential.
One of the best parts of this revival project is getting to take those weird or dated recipes and give them a proper glow-up, like recipe rehab. I get to tinker, taste, and transform them into something genuinely lovely. And sometimes, those forgotten flops end up being absolute winners once they’ve had a bit of love and attention.
Some recipes are fiddly, some are dead easy, but the ones that keep me coming back are the ones with heart. These choc chip pumpkin spice cookies are one of those. They don’t need fancy techniques or expensive ingredients. They just need someone to bring them back to life and enjoy them with a cuppa on a breezy afternoon. They’re simple, nostalgic, and a little bit magical – just like the best kind of recipe.
Ingredients Breakdown
These choc chip pumpkin spice cookies start with good butter – the kind that softens beautifully and smells like comfort. You’ll cream that together with both brown and white sugar. The brown sugar gives it that deep, caramel-y warmth, while the white keeps things light and sweet. Add in a big scoop of pumpkin puree (from fresh or tinned, whatever you’ve got), an egg to hold it all together, and a splash of vanilla essence for that soft, sweet scent that makes everything taste like childhood.
The spices are subtle but make all the difference. Ginger and allspice add warmth and just a hint of heat without being overpowering. They’re the sort of flavours that sneak up on you in the best way. And instead of messing about with baking powder or bicarb, we’re using self-raising flour – which makes things infinitely easier. No guesswork, no stress, just perfect little cookies with the fluffiest texture.
And of course, the choc chips. I went for 150g, which is honestly the bare minimum if you ask me. You want melty pockets of chocolate in every bite. These cookies are soft, spiced, a little sweet, and ridiculously easy to eat. They freeze like a dream, make your house smell like autumn, and are a lovely little gift for someone who needs a bit of joy. Or just keep them all for yourself – I won’t tell.
