Microwave Pumpkin Chocolate Chip Cookie

This single serving microwave cookie is ready in just a few minutes. As an added bonus, it’s also egg free! You mix everything in a mug, put it on a plate, and cook it for less than 1 minute for a soft pumpkin spice cookie. You can leave it in the mug too, but I like to hold and eat my cookies the traditional way.

I’ve had really low energy lately. I think it’s the change in the weather. The shorter days, gloomier and colder weather, etc. So I haven’t had much desire for full-on baking projects, which is why my mug cakes come in so handy.

While my new cookbook (which is now available on Kindle too!) has a whole section on cookie mug cakes, I actually did not do a pumpkin one. So here is my pumpkin cookie mug cake. The cookie is soft and cakey as most pumpkin cookies are. I highly recommend having the chocolate chips in there. The first version I did only had a smattering of chips on top (this last photo) and not in the actual batter and the batter just really felt like it was missing something. So after gobbling up that cookie, I made a second one chock full of chocolate chips (second photo) and while the shade of the cookie was a little darker, the melty chips made it taste so much better.

If you like recipes like this, check out my new book of nearly 100 microwave recipes! It’s available online, in-store, e-readers, and internationally too!

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Microwave Pumpkin Chocolate Chip Cookie Mug Cake

Ingredients:

  • 4 tbsp all purpose flour
  • 1 1/2 tbsp granulated sugar
  • 2 tbsp canned pumpkin puree
  • 1 tbsp butter, melted
  • 1/8 tsp + 1/16 tsp ground cinnamon
  • 2 heaping tbsp semisweet chocolate chips

Directions:

1. Combine all ingredients except chocolate chips into an oversized mug and mix with a small whisk until batter is smooth. Stir in half of the chocolate chips.

2. Line a large round plate with parchment paper. Dump cookie batter onto plate. Batter will be quite sticky. Try your best to shape it into a round disc (like photo above). Add remaining chocolate chips on the surface.

3. Cook in microwave for about 50 seconds (careful not to overcook because just a few seconds can overcook the cookie). Let cookie cool for a few minutes before eating.

All images and content are © Kirbie's Cravings.

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4 comments on “Microwave Pumpkin Chocolate Chip Cookie”

  1. i’m always impressed with your microwave recipes! this looks yummy. and CONGRATS! you have a book?!!! 

  2. What a fantastic flavor from such a simple recipe. I tried making this in a mug and after fifty seconds it did not look finished. I cooked it a little longer and then found the cookie very very doughy. Was it the cook time that made it so doughy?

    • hmm, you may have overcooked it. I actually havent left this in a mug to cook before so time might need to be adjusted if you cook it directly in the mug.

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