Published : 27. October 2020 – Modified : 29. October 2020. Laura – Partner links can be made to this position.

These are the BEST chocolate pumpkin biscuits! These pumpkin biscuits are soft and hard, full of pumpkin flavour and filled with extra dark chocolate chips. They’ll be one of your favorite Thanksgiving cookie recipes.

When the baking season of autumn came this year, I knew I had to find a new cookie recipe on my blog. I worked on the pumpkin pie blog and updated all the photos. In the end, I had some pumpkin puree left over.

What could be better than using the remaining pumpkin puree in a batch of light chocolate pumpkin biscuits?

What you like about this recipe

  • Take it easy. Take it easy. First of all, this recipe is so simple! Everything for this pumpkin biscuit recipe is mixed in a bowl. Mix it with a wooden spoon.
  • It’s delicious and sweet. These pumpkin biscuits are soft biscuits with so little crispness on the outside. The dark chocolate chips add an extra layer of flavour, making this biscuit truly the best pumpkin chocolate biscuit.
  • Freezer. This pumpkin cookie dough freezes easily, making it the perfect cookie to make a large batch and then freeze it. I freeze them in proportional cookie balls. You can then cook several times at any time.

Recipes Note

This cookie dough is the same one I use in my pumpkin easy biscuits with a cream cheese filling. I’m just turning the icing into chocolate chips. Usually I have to do both because my daughter likes them frozen and my husband likes them with chocolate flakes, so I usually split up the party and do half of each.

Ingredients for pumpkin biscuits

  • Butter: For this recipe, melt the oil and let it cool.
  • Sugar: And white sand sugar and brown sugar.
  • Flour: I’ve used universal flour. You can also use a gluten-free flour mixture in these biscuits. King Arthur’s is a brand I made it with.
  • Pumpkin and herb pie: I use a homemade mix. If you want the recipe, you can find it HERE! Or follow the instructions on the recipe sheet for a quick change of pumpkin pie with herbs.
  • Soda and salt for baking: for the yeast.
  • Corn starch: Corn starch helps to create a dense chewing structure in these biscuits.
  • Vanilla extract or vanilla bean paste : Each of them will work on this recipe.
  • Chocolate chip: I use a whole bag of chocolate chips. A full 11.5 ounces. You can customize the recipe to use your favorite brand of chocolate pieces. I’m a real chocolate Gittard fan when it comes to baking.

How to make pumpkin chocolate cookies

Squeeze the pumpkin. Squeeze the pumpkin by making a fine mesh filter with a paper towel. Add the pumpkin and let it drain until it is ready to use.

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Mix the dry ingredients. Mix the dry ingredients, flour, salt, yeast and pumpkin pie. Beat everything to mix it up and report it.


Melt the butter. Melt the oil and set it aside to cool.

Combine wet ingredients. Combine the caster sugar with the brown sugar in a medium bowl. Add the melted butter to the sugar. Connect the whip. Add the pumpkin and vanilla to the sugar. Knock again.

Add the dry ingredients. Add the dry ingredients to the pumpkin mixture. Stir with a wooden spoon until the flour has just been mixed.

Add the pieces of chocolate. I love Gittard extra dark chocolate chips made according to this recipe. But you can certainly use your favourite chocolate or even white chocolate chips.

Make cookie dumplings. Use one cookie ball to make 36 cookie balls. Leave to cool for 30 minutes to an hour before cooking.

The oven. Preheat the oven on 325℉. Oven 14 minutes. The biscuits are swollen and light brown at the edges.

Frequently asked questions and expert advice

Pumpkin biscuits need chilling?

It is best to store pumpkin biscuits in an airtight container. Storing pumpkin biscuits in the freezer will certainly extend their shelf life.

Can you freeze the pumpkin biscuits?

Yeah, you can freeze those pumpkin biscuits. You can not only freeze unbaked dough balls, but also baked biscuits. This cookie recipe freezes very well.

How do you make pumpkin biscuits for dogs?

I use pumpkin and peanut butter to make pumpkin dog biscuits. You can get the recipe HERE!

Is a canned pumpkin the same as pumpkin puree?

Canned pumpkin is essentially canned pumpkin puree. Be careful not to use a pumpkin tartar filling that has already been sweetened and to which herbs have been added.

How do you know when you’re making pumpkin biscuits?

You can tell when your pumpkin biscuits are ready by the fact that they swell up in the oven and that the edges are always so light brown. Don’t worry too much about the cake, because there are no eggs in this recipe.

Does soda soften the biscuits?

The addition of baking powder to the biscuits gives the biscuits a soft texture. When the soda is boiled, the CO

Other holiday biscuit recipes you like.

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Chocolate Pumpkin biscuits

Laura Reigel

These are the best chocolate and pumpkin biscuits, soft and easy to chew. Pumpkin biscuits with herbs – the perfect recipe for an autumn dessert! These cookies are so easy to make – you don’t need a blender.

Cooking time 15 minutes

Cooking time 14 minutes

Total duration: 29 minutes

Hot plates, dessert.

The American kitchen

Services 36 Cookies

161 kcal Calories


How to make pumpkin cookies

  • Melt the butter. Melt the oil in a saucepan or microwave. Then let it cool down.
  • Mix the dry ingredient. Mix the dry ingredients such as flour, spices, salt and baking powder, stir and set aside.
  • Squeeze the pumpkin. Place a small mesh sieve with a paper towel and add ¾ glass of pumpkin and drain while mixing the other ingredients.
  • Mix the sugar and butter. Combine sugar and chilled butter in a medium bowl. Fight! Fight! Fight! Fight! Fight! Fight! Fight! Fight! Fight! Fight! Fight! Fight! Fight!
  • Add a pumpkin. Add pumpkin extract and vanilla.
  • Dry ingredients. Add the dry ingredients and stir until mixed.
  • Add the pieces of chocolate. Add the chocolate chips and stir until mixed.
  • Biscuits with a rug. Use the cookie bucket to form cookie dough balls.
  • Take it easy. Take it easy. Take it easy. Take it easy. Relax for an hour.
  • The oven. Preheat the oven to 325°F. Bake for 10 to 14 minutes.


  1. Empty the pumpkin. Remove as much water as possible from the pumpkin. To do this, simply place a small mesh filter with a paper towel. Then add 3/4 glass of pumpkin and let it stretch until you can use it. This step helps to make the cookies easier to chew and less spicy.
  2. Pumpkin and herb pie: If you don’t have a pumpkin-spice cake, you can download my pumpkin-spice cake DIY HERE.

A herbal changer for pumpkin pie:

  • 1 teaspoon cinnamon
  • ground teaspoon of ginger ¾
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg


Feed: 1CookieCalories: 161kcalHydrocarbons: 22gProtein: 1gVet: 8gSaturated fat: 5gCholesterol: 20mgSodium: 108mgFiber: 1gSugar: 15gCalcium: 12mgIron: 1mg

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