What happens when you microwave instead of bake pumpkin chocolate chip cookies? Well, this:

One of my latest kitchen obsessions has been “baking” desserts in the microwave. I had some success with making cake mix cookies in the microwave, so I moved onto one of my favorite soft cookie recipes.

Normally the pumpkin cookies are soft, fluffy and cakey even when baked so I thought it would be a good recipe to try to cook in the microwave.

My first surprise was the color. When baked the cookies keep their vibrant orange-brown color. When microwaved the cookies turn a pale yellow.

If eaten warm, these cookies are quite yummy. Soft and cakey. If you let them sit for several hours and completely cool, they still stay soft and cakey but become a little drier and have a different touch from baked cookies.

I wouldn’t recommend cooking an entire batch to bring to a party because these are best eaten warm. It’s great for a quick individual treat, or maybe an after dinner dessert for family and friends when you can quickly make and serve them. You can cook as many as you need, and refreeze or refrigerate the rest of the dough for future use.

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Microwave Pumpkin Chocolate Chip Cookies

Yield: 12 cookies


1/2 cup canned pumpkin puree
1/2 cup white sugar
1/4 cup vegetable oil
1 medium egg
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 teaspoon baking soda
1/2 tablespoon vanilla extract
1/2 cup semisweet chocolate chips


1. Whisk together pumpkin, sugar, vegetable oil, vanilla and egg in a large bowl . In a separate bowl, whisk together together flour, baking powder, baking soda, ground cinnamon, and salt. Add the flour mixture to pumpkin mixture and stir until combined. Stir in the chocolate chips.

2. Cut parchment paper into small squares big enough to hold one individual cooked cookie. Place large tablespoon of dough onto one piece of parchment paper. With slightly moistened hands, try to shape dough into cookie shape. Cook in microwave for 30 seconds. Repeat with remaining dough. Make sure to only cook one cookie at a time. Refrigerate or freeze unused dough.


6 Responses to “Microwave Pumpkin Chocolate Chip Cookies”

  1. Ann P. — January 18, 2012 at 11:24 am

    I still have a can of pumpkin sitting in my pantry! And i love the chocolate/pumpkin combination–it’s equal parts hearty and rich. Made quickly in the microwave, that’s even better!

    • Kirbie replied: — January 18th, 2012 @ 11:58 am

      It definitely is great for a lazy day and not wanting to turn on the oven and waste energy.

  2. Kay — January 18, 2012 at 1:36 pm

    These look great and quicker than preheating an oven!

    • Kirbie replied: — January 19th, 2012 @ 9:30 am

      Yes, that’s what I like about these. Saves some money on the electricity bill!

  3. Katie — January 22, 2012 at 3:28 pm

    This is great! Thank you!

    • Kirbie replied: — January 23rd, 2012 @ 9:17 am


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