Deep Dish Pumpkin Chocolate Chunk Cookie
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 8-12
  • 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
  1. Preheat the oven to 325ºF. Line a round 9-inch baking dish with parchment paper and set aside.
  2. 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.
  3. 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.
  4. Using a silicone spatula, fold in the chopped chocolate. Next, put the dough into your prepared dish and smooth with the spatula.
  5. 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.
  6. Store it in container at room temperature for 4 days, in the fridge for 7, or in the freezer. Served good warm or cold.
Recipe by Lenses and Lentils at