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Corn Pumpkin Cookies

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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).