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Pumpkin and Tahini Chocolate Chunk Cookies


  • 1/4 cup softened butter
  • 1/2 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 2 heaping tablespoons tahini
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon (aluminum-free) baking powder
  • 1/4 teaspoon salt
  • 1 bag (about 11.5 ounces) dark chocolate chunks
  • sea salt for the tops , optional


  1. First, stir together the butter, pumpkin, and sugars until well blended. Then stir in the egg, vanilla extract, and tahini until combined.
  2. Then stir in the flour, cinnamon, baking powder, and salt. Once a soft dough forms, stir in the chocolate chunks. Cover and refrigerate for at least 30 minutes, up to overnight.
  3. Scoop or drop the dough onto a baking sheet covered in parchment paper or a baking mat. Sprinkle with sea salt if using. Bake in the upper 2/3 of your oven at 350°F for 12 minutes. Remove to a cooling rack.

Recipe Notes

You can use less chocolate if you like, or even skip the chocolate in these. I mention this because my dad really likes pumpkin cookies but prefers them without chocolate. I fundamentally disagree. ? BUT these are still really flavorful and cake-like even if you skip the chocolate. Just be aware that it will likely make a few less cookies.