Eating with Emily

vegetarian meals & the more than occasional treat

Pumpkin Bread Cookies


From September to November, it’s hard not to notice the pumpkin-flavored craze: lattes, muffins, granola bars, doughnuts, ice cream… This year, I even saw pumpkin-flavored vodka. I know it’s February, but personally, I’m a big supporter of year-round pumpkin consumption.

These cookies are soft and moist: a little cake-like, a little cookie-like. They are very fluffy right out of the oven, but they sink down a little bit as they cool. They are best if you let them sit for a little while; the pumpkin flavor (and orange color) becomes much more pronounced.


Makes 3-4 dozen cookies

  • 1 cup canned pumpkin
  • 1 egg
  • 1/4 cup plain or vanilla greek yogurt*
  • 1/4 cup vegetable oil
  • 1 tablespoon vanilla
  • 1 cup white sugar
  • 2 1/4 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/2  bag semi-sweet or dark chocolate chips (~6oz)

*can be substituted for another 1/4 cup oil


Preheat oven to 350°F

  1. Place all of the wet ingredients in a large bowl. Using a mixer, stir until well-combined.
  2. Add the dry ingredients. Mix until well-combined.
  3. Stir in the chocolate chips by hand.
  4. On a baking sheet line with parchment paper, drop spoonfuls of the dough.
  5. Bake the cookies at 350°F for approximately 12 minutes.

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