Cornbread meets pumpkin chocolate chip cookies.

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Corn Pumpkin Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 14 reviews


Cornbread meets pumpkin chocolate chip cookies. 



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


  1. 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).
  2. 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).
  3. 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.
  4. Bake at 375 for 12-14 minutes or until edges are golden brown.
  5. Cool on wire rack for 5 minutes before eating. Enjoy!


  • * 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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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. These were a huge hit when I made them as holiday gifts last year. I did leave off the chocolate bc I had other chocolate cookies I made along with them but they were still incredible. I dream of them and will be making them again and again for sure. How can you go wrong with two incredible flavors in one??

  2. 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 😉

  3. 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!!!!!!

  4. 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!

  5. This is the best pumpkin cookies I made and my husband loves it so much! Thank you so much for the recipes.

  6. 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.