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Pumpkin Chocolate Chip Cookies

This recipe was not tested in the Bob’s Red Mill Kitchen but was submitted by a customer who wanted to share a recipe they enjoyed with others.

  • 1/2 cup Margarine (cold)
  • 1 Egg (or egg replacement)
  • 2 Tbsp Water
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Nutmeg ground
  • 1 tsp Vanilla Extract
  • 1/2 cup Pumpkin (canned)
  • 3 cups GF Chocolate Chip Cookie Mix


Place margarine in a large mixing bowl. Cream with electric mixer until softened. Add the egg. Blend on low speed for 30 seconds to thoroughly combine. Add the water, spices, vanilla and canned pumpkin and mix until combined. Add cookie mix. Blend on low speed for 2 minutes, scraping down sides of bowl with spatula as needed.

Scoop dough with small cookie scoop, or by the rounded tablespoon, onto a greased cookie sheet. Bake at 350°F for 10-12 minutes or until edges of cookies start to brown. Remove from oven and cool 5 minutes.

*For an eggless option, combine 1 Tb cornstarch + 3 Tb water. Use mixture in place of the egg called for in the directions above.
Pumpkin Chocolate Chip Cookies


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Products Used in this Recipe

Gluten Free
GF Chocolate Chip Cookie Mix

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