Fresh Pumpkin Cookies

Recipe by Yani Li

It’s officially pumpkin season! Fall into fall with this melt-in-your-mouth pumpkin cookie recipe.


  • sugar pumpkin 1
  • granulated sugar 1/2 cup
  • oil (canola or vegetable) 1/2 cup
  • vanilla 1 teaspoon
  • egg 1 large
  • all-purpose flour 2 cups
  • baking powder 2 teaspoons
  • baking soda 1 teaspoon
  • cinnamon 2 teaspoons
  • salt 1/2 teaspoon
  • milk 1 teaspoon
  • semi-sweet chocolate chips 1/2 cup, optional
  • chopped walnuts 1 cup, optional
  • Directions


    Fresh Pumpkin Puree

    1. Preheat the oven to 400 ºF. Line a baking sheet with parchment paper 
    2. Rinse and pat dry the sugar pumpkin. Cut the pumpkin in half. Scoop out the seeds as well as the stringy core.
    3. Place cut-side-down onto the baking sheet. Bake until the pumpkin can easily be pierced with a knife, for around 45 to 60 minutes.
    4. Cool until you can safely handle the halves then scoop out the pumpkin flesh into a food processor. Process until very smooth (approx 3 to 5 minutes)

    Note: If you don’t have a food processor, you can also pulse in a blender for 3-5 minutes or even use a masher to manually process the pumpkin (the texture will be chunkier but the end product will still be delicious!)



    1. Preheat the oven to 375 ºF. Line cookie sheets with parchment paper (or lightly grease).
    2. In a large bowl, mix pumpkin puree, sugar, oil, vanilla and egg until well-combined.
    3. In a separate bowl, combine the flour, baking powder, cinnamon and salt. 
    4. In a small bowl, dissolve the baking soda into the milk. 
    5. Add the dry flour mixture and baking soda mixture to the pumpkin mixture. Mix well.
    6. Add in the chocolate chips and nuts. Stir in until well-combined.
    7. Using a cookie scoop (I just used a tablespoon!), drop mounds of the cookie dough on the prepared cookie sheets.
    8. Bake for 10 to 12 minutes. Allow to cool and enjoy!