This one-bowl Deep Dish Pumpkin Chocolate Chunk Cookie is the ultimate fall treat. All you need is 10 minutes of prep and some patience before digging in.
Have you broken out the sweaters and boots? Crunched all the leaves underfoot? Accepted that fall is in the air and bought your first can of pumpkin puree?
Wrapped in a soft sweatshirt, I’m embracing the season. Remembering the tingle that worked its way up from my toes to my ears when I scooped some pumpkin into my latest batch of cookie dough. Basic? Maybe. Urban Dictionary says yes.
Let’s be honest, though, I have a mouth full of chewy deep dish cookie and nothing else matters.
Now, you may remember the great pumpkin pie debacle. I may still be patting myself on the back for the massive strides I’ve clearly taken in overcoming that experience. There have been other major steps forward in my kitchen lately, but those are for another time. Today is all about this warm slice of cinnamon pumpkin goodness I want to share with you.
One bite and you’ll want to jump into a pile of leaves twice your height, then rake it back up so that you can go again. Two bites and you’ll be digging out the old Radio Flyer wagon to head to the pumpkin patch. After that you’ll abandon all decorum and simply have at it with a spoon.
If you listen closely, then you may notice me humming my happy food hum while we munch.
Maybe because of my own history with pumpkins, I was surprised by people’s excitement when I said “deep dish pumpkin chocolate chunk cookie.” Was it because of the cookie’s size? The textural variety from a roughly chopped chocolate bar? Or did I just give them all an easy way to be basic without spending an arm and a leg on pumpkin spice lattes?
You don’t have to tell me which it is. I’ll keep supplying you with goodies anyway, since it’s a goal of mine always to have something homemade on hand. I can see the headlines now, “Local Girl Bribes Friends with Fresh Confections: Hey, come on over to
the dark my side, I have cookies.” Honestly, if this is a reputation I gain, I’m not complaining. And neither are you, if you’re coming over after a long day.
If you try this recipe, I’d love your feedback. Leave a comment below, save it on Pinterest, or tag #lensesandlentils on Instagram so that I can see your creations!
- ⅓ cup + 2 tbsp coconut oil, softened
- ¾ cup coconut sugar
- 2 eggs
- ⅔ cups pumpkin puree
- 2 tsp vanilla extract
- 1¾ cups all-purpose flour, spooned and leveled
- 2 tsp cinnamon
- ½ tsp baking soda
- ½ tsp nutmeg
- ½ tsp salt
- ¼ tsp cloves
- 3 oz dark chocolate, roughly chopped
- Preheat the oven to 325ºF. Line a round 9-inch baking dish with parchment paper and set aside.
- With a mixer, cream together the sugar and oil for about 2-3 minutes, until smooth and fully combined. Pour in the egg, pumpkin, and vanilla extract, continuing to beat for another couple minutes.
- Reduce the speed of your mixer and slowly add in 1 cup of the flour. Once that is mixed in and the dough begins to thicken, add the baking soda and spices, then the remaining flour. Mix until just combined; it's ok if a little bit of flour patches still show.
- Using a silicone spatula, fold in the chopped chocolate. Next, put the dough into your prepared dish and smooth with the spatula.
- Bake for 30-35 minutes, until golden at the edges and a toothpick about ⅓ of the way in from the edge comes out mostly clean. Choose the shorter time for a gooier center.
- Store it in container at room temperature for 4 days, in the fridge for 7, or in the freezer. Served good warm or cold.