Recipes That Use Up Canned Pumpkin: 19+ Sweet & Savory Dishes To Use Leftover Pumpkin Puree!
These recipes that use up canned pumpkin are just what you need to make the most of your canned pumpkin puree. Whether you have a few tablespoons or most of a can, you can turn the leftovers into something delicious! There are sweet and savory recipes to try that are equally suitable for everyday and holiday recipes!
Prep Time5 minutesmins
Cook Time10 minutesmins
Chilling Time30 minutesmins
Total Time45 minutesmins
Course: Chocolate, Cookies & Bars Recipes, Dessert Recipes
In a large mixing bowl, add the dry ingredients (all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, and orange peel).
Whisk the dry ingredients together until thoroughly combined, then make a well in the center for the wet ingredients. Set aside.
In a medium mixing bowl, add the wet ingredients (melted and cooled butter, pumpkin puree, and vanilla extract with the dark brown or light brown sugar and granulated sugar).
Mix the wet ingredients together until thoroughly combined and all of the lumps of brown sugar are dissolved.
Add the wet ingredients into the well in the center of the dry ingredients.
Mix the wet ingredients into the dry ingredients using a spatula or spoon, just enough so that the flour is absorbed and you have a cookie dough that feels a little wet.
Add the chocolate chips (milk chocolate, semi-sweet, or dark chocolate chips).
Fold the chocolate chips into the pumpkin cookie dough. Cover and chill in the refrigerator for 30 minutes.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Portion out the dough in heaping tablespoon amounts and roll into balls that are roughly 1 ¼ inch in size.
Flatten the dough balls using the back of your spoon, a flat measuring cup, or your fingers. Flatten to about cookie thickness, as the dough will not spread without some help.
Bake at 350°F (175°C) for 8-10 minutes, or until the cookies don't look doughy anymore. I removed mine at 8 minutes, after finding the longer cook time makes the cookies rise more. They ended up being a bit more cakey than chewy with the longer bake time.
Top your baked cookies with more chocolate chips if desired. Allow them to cool on the baking sheet for about 10 minutes before removing the cookies to a wire cooling rack to cool completely.
Notes
The flavor gets better in these cookies the longer they set! The pumpkin flavor will come out more, and the texture gets even chewier. Yum!
Storing & Freezing Pumpkin Cookies
Baked pumpkin chocolate chip cookies can be stored at room temperature in an airtight container for about a week. If stored in an airtight container in the refrigerator, your pumpkin cookies will last up to 10 days.'Do pumpkin chocolate chip cookies freeze well?' This is a commonly asked question! Overall yes, they do freeze very well.I prefer to bake my pumpkin cookies first, then freeze once they are completely cooled. I have frozen the cookie dough but found that I wasn't as happy with the baked cookie post-freezing.To freeze your baked pumpkin chocolate chip cookies, wait until they are completely cooled. Place the cookies into a ziploc freezer storage bag or airtight container and freeze for up to 2 months.