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Shred before you Wed is a fitness and workout blog that features wedding workouts, bridal fitness and getting into shape for your wedding and onward!

Pumpkin Chocolate Chip Cookie Recipe

I made these the other day & they are just so chewy & yummy! I ate way too many hah! But they are the perfect fall dessert. I had them with a cup of coffee & it was just the perfect treat! There are some optional ingredients, but these are my own little twist to it which I personally think made them so chewy (even the next day!)


  • 6 tbsp Pure Pumpkin Puree
  • 1.5 cups all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1.5 tsp pumpkin pie spice (or a mix of nutmeg, cloves, all spice)
  • 1.5 tsp cinnamon
  • 1 pinch salt
  • 1/2 cup choice of chocolate chips (I used Ghirardelli baking choc chips)
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1/4 cup Canola or Coconut/Canola oil (important ingredient!) OR another 1/2 stick butter melted
  • 1 tsp vanilla extract
  • 1 tbsp french vanilla creamer (optional) - mine was Almond milk creamer


  • Whisk melted butter, canola oil, brown sugar, sugar until no grains - then add vanilla extract, creamer & pumpkin - mix until smooth
  • In separate bowl, mix together flour, salt, cinnamon, pumpkin spice
  • Combine wet and dry ingredients with rubber spatula until fully combined. Gently mix in chocolate chips
  • Leave cookie dough in bowl and cover - chill for at least 30 minutes in fridge, or up to a few days. Do NOT skip chilling
  • When ready to bake, preheat oven to 350deg F
  • Line baking sheet(s) with parchment paper - feel free to make all of the dough if the cookies will be eaten with the next day or two, or refrigerate leftover dough (makes 16-20 cookies)
  • Bake 8-10 minutes (I stuck with 8). I also added chocolate chips on top to make them look prettier :) plus the chocolate chips melt perfectly - then let cool before removing from parchment paper. 
  • Enjoy!! 
Helen BavinComment