Cornbread meets pumpkin chocolate chip cookies.
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Corn Pumpkin Cookies
Print Recipe
Pin RecipeDescription
Cornbread meets pumpkin chocolate chip cookies.
Scale
Ingredients
Corn cookies:
- 1/2 cup (90g) canned corn, drained and patted dry
- 1/4 cup (56g) vegan butter, softened*
- 1/4 cup (50g) cane sugar
- 2 1/2 tbsp (32g) brown sugar, packed
- 1/2 tsp (3g) almond or vanilla extract
- 1/4 (1g) salt
- 1/4 tsp (1g) baking soda
- 1/4 cup (30g) corn meal
- 1/3 cup + 2 tsp (50g) all purpose flour
- 2 tbsp (25g) chocolate chips
Pumpkin cookies:
- 1/4 cup (56g) vegan butter
- 1/3 cup cane sugar (65g)
- 2 tbsp (25g) brown sugar, packed
- 1/4 scant cup (52g) pumpkin puree
- 1 tsp (5g) vanilla
- 1/2 tsp cinnamon
- 1/4 tsp pumpkin pie spice
- 1/4 tsp baking soda (1.25g)
- 1/4 (1g) salt
- 2/3 cup + 1 tsp (95g) all purpose flour
- 2 tbsp (25g) chocolate chips
Instructions
- To a food processor add the corn and process until grinded. Add the vegan butter, sugars, vanilla extract, salt and baking soda and blend again. Add the flour and corn meal and process enough a dough comes together (scrape sides as needed). Fold in chocolate chips and chill 30 minutes (preferably overnight).
- To a bowl add the butter, sugars, pumpkin puree, vanilla extract, salt and baking soda and mix until combined. Add the flour and mix until a dough forms. Fold in chocolate chips. Cover and chill 30 minutes (preferably overnight).
- Remove from refrigerator and scoop cookie dough out using a cookie scooper (40g each). Press the corn and pumpkin cookie dough together and roll together. Place on a baking tray.
- Bake at 375 for 12-14 minutes or until edges are golden brown.
- Cool on wire rack for 5 minutes before eating. Enjoy!
Notes
- * If using vegan butter, ensure it is softened. If using coconut oil, use melted (slightly cooled). For margarine, it can be used as is.
- Helpful Equipment:
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
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Hi, thank you for the the recipe. I’m dying to try this out but I was wondering if is it possible to substitute corn meal with almond meal instead?
I’m not vegan but I love trying vegan recipes. These cookies were sooo good,not too sweet with amazing soft chewy texture! I used regular butter and they turned out just fine, definitely give these a shot!!
★★★★★
A little cakey but delicious!
★★★★★
I added a few tbsp more of flour to the corn cookie, I found the mixture a tad loose (probably didn’t dry my corn very well). The cookie result was soft and chewy and delicious 😋
★★★★★
This recipe is great & super easy. The cookies turned out more like a cross between a cookie & a muffin (but delicious just the same!) and the flavor combo was like cornbread meets pumpkin roll with chocolate chips — so good! Making a double-batch next time 🙂
★★★★★
Such a creative recipe that I HAD to do it when I saw it. The pumpkin flavor is subtle but if you want more then add a bit more pumpkin. But the cookies are soooo soft and I love the flavor of corn, really like a corn bread. I had to make two batches because the first batch wasn’t enough!!
★★★★★
I made this for my family for Canadian thanksgiving and they loved it! I just used regular butter instead of vegan, and it still turned out great! Thank you for the recipe:)
★★★★★
I’ve never thought of combining corn and pumpkin together but these cookies are so delish! my cookies came out very chewy with a slight fluffy texture, soooo yummy and comforting! definitely one of my fave vegan cookies!
★★★★★
I jumped on this recipe as I love corn bread and pumpkin!
The flavour combo is out of this world if you are lover of sweet and savory.
I found that cup measurement and gram measurements are quite different so I advise you stick to one to one type when following the recipe.
My Corn cookie dough was bit sticky so I added more flour and corn meal. The pumpkin dough was perfect! (followed gram, for corn cookie dough I followed cup measurement).
I wasn’t sure if I needed to press down the cookie dough or not after combining the two doughs together… so I just pressed down slightly and turn out fine.
Definitely going to making this again! My family loves it too!
★★★★★
How many cookies does the recipe yield?
I really enjoyed the combination of the corn with the pumpkin. It was a nice cookie that was not too sweet. Will be making them again.
★★★★
This is the best pumpkin cookies I made and my husband loves it so much! Thank you so much for the recipes.
★★★★★
These cookies were delicious! I ended up adding a bit more cornmeal and flour to the corn cookie dough and it turned out perfect! Also, I sprinkled in some pieces of corn into the dough as well. For the pumpkin cookies, I added pecans to the dough. Together the cookies tasted amazing, like holiday cornbread and pumpkin pie all condensed into one bite. And the best part, since it’s vegan, I can eat as much cookie dough as I want without worry!
★★★★★
So weird. So delicious. Don’t bother making a single batch. Double it up and thank me later. These cookies are spectacular. The texture is unique and the flavours are delicious. GO MAKE THEM NOW!!!!!!
★★★★★
I made the corn part of the cookie (not a pumpkin fan) and they were so good omg. The flavor of the sweet corn and the chocolate paired so well together. My cookies didn’t come out the same as in the pictures, but I think I know the mistakes I made, so I would love to try and make them again! They tasted like a cornbread muffin mixed with a ccc 😉
★★★★★