Pumpkin Chocolate Chip Cookies


1 C. Pumpkin Puree reconstituted

3 C. all-purpose Flour

¾ tsp Salt

½ tsp baking soda

½ tsp baking powder

1 tsp cinnamon

½ tsp nutmeg

½ tsp ginger

¼ tsp cloves

1 C. Butter at room temperature

¾ C brown sugar

1 C granulated sugar

1 Large egg

2 tsp vanilla extract

2 C mini chocolate chips, or dark chocolate chips

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Pumpkin Chocolate Chip Cookies

Nov 07, 2022Brian Witmer
A Freeze Dried Pantry Recipe
Contributed By: Adventures in Freeze Drying: For Beginners

This recipe is made with reconstituted Pumpkin Puree from your freeze dried pantry, you could also use reconstituted eggs in this recipe.


  1. Preheat oven to 350℉. Line cookie sheets with parchment paper.
  2. In a medium bowl, whisk together flour, salt, soda, powder and spices.
  3. In a different mixing bowl cream the butter and sugars together until light and fluffy (about 3-4 minutes) 
  4. Add fresh or reconstituted egg, vanilla, and reconstituted pumpkin puree and mix until combined (about 3 minutes)
  5. Slowly add in the dry ingredients, mixing until just combined, then fold in the chocolate chips. 
  6. Drop by large, rounded Tablespoons onto a parchment lined cookie sheet. Bake for 10-12 minutes until the edges of the cookies start to brown.
  7. Let the cookies cool on a cookie sheet for 2 minutes, before transferring to a wire rack to cool completely.


Cycle Time:



Not needed


* Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray

Cycle times & rehydration for reference only. Your results may vary.

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