Chocolate Chip & Pumpkin Cookies (using Olive Oil)

This is a great Halloween dessert treat!


  • 1 can  Pumpkin (15-ounce can)
  • 1 C       Brown Sugar
  • 1/2 C  Lucini Extra Virgin Olive Oil
  • 1           Egg
  • 2 C       Flour (whole wheat or white all-purpose)
  • 2 tsp   Baking Powder
  • 1 tsp     Baking Soda
  • 1 tsp    Cinnamon (ground, high-quality)
  • 1/2 tsp  Sea Salt
  • 2 tsp    Vanilla Extract
  • 2 C        Chocolate Chips  (dark, semi-sweet – you can always chop up chocolate into chip-sized chunks)



Preheat your oven to 350 degrees.  Combine the pumpkin, sugar, vegetable oil, and egg.  In a separate bowl, stir together the flour, baking powder, baking soda, cinnamon and salt.   Add flour mixture to pumpkin mixture and mix well.

Add the vanilla and chocolate chips and mix well.  Drop by spoonful onto a greased cookie sheet and bake for approximately 15-20 minutes, until lightly brown and firm.


2 responses to “Chocolate Chip & Pumpkin Cookies (using Olive Oil)

  1. Canned pumpkin comes in two sizes, but the recipe doesn’t say which one to use. Since one is twice the size of the other, that’s a big difference. I’d love to make this but I’m not really willing to figure it out on my own!

  2. Hi – its the 15 ounce can!

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