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Honeyed pumpkin chocolate chip cookies

Honeyed pumpkin chocolate chip cookies


These spiced cookies are flavoured with pumpkin purée — it may sound fancy, but you can buy it canned or just make it yourself

  • Feeds 12 Feeds 12
  • Ready in 30 minutes

Each serving contains

  • Energy
    1002kj 239kcal
  • Fat
    High 17%
  • Saturates
    High 36%
  • Sugar
    High 22%
  • Salt
    Low 1%

% of adult’s reference intake | Carbohydrates per serving : 31g

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Big Bag Option


  • 80g pumpkin (or butternut squash) purée
  • 130g Co-op unsalted butter, melted and cooled
  • 2 tbsp Co-op clear honey
  • 200g Co-op plain white flour
  • 120g Fairtrade caster sugar
  • ½ tsp bicarbonate of soda
  • 5 cardamom pods, black seeds finely crushed
  • 1 tsp ground cinnamon
  • 100g Co-op milk chocolate chips
  • 1½ tbsp pumpkin seeds (optional)


  1. Whisk the pumpkin purée with the butter and honey in a medium bowl
  2. In a separate bowl, mix the flour, sugar, bicarbonate of soda and spices, then mix into the wet ingredients with a wooden spoon, taking care not to over-mix
  3. Add the chocolate chips and continue to mix until everything is just incorporated — you may want to knead the dough briefly with your hands
  4. Chill for at least 20 mins, or preferably a few hours (up to 24 hours ahead of baking)
  5. Preheat the oven to 170˚C/fan 150˚C/gas 3 and line two large baking sheets with greaseproof paper
  6. Use an ice cream scoop to portion mounds of dough, about 50-55g each, onto the trays, spaced well apart (you can also freeze the dough at this stage)
  7. Sprinkle the pumpkin seeds on top (if using)
  8. Bake for 12-15 mins (18-20 mins if cooking from frozen), until golden, rotating the trays halfway
  9. Leave to cool a little on the trays, then move to a wire rack to cool completely

*Ready in time excludes chilling and cooling