Batter Up: Microwave Chocolate Chip Pumpkin Cookies

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Batter Up: Microwave Chocolate Chip Pumpkin Cookies

Lauren Toneatto ’21, Guest Columnist

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With cool winds blowing and Halloween looming in the air, that can only mean one thing: fall has officially begun! Looking for a fall recipe that you can make easily within your dorm? Well look no further because The Dickinsonian is the place for you! All you need are a few ingredients to enjoy a microwave pumpkin chocolate chip cookie.


4 tbsp all purpose flour

1 1/2 tbsp granulated sugar

2 tbsp canned pumpkin puree

1 tbsp butter, melted

1/8 tsp + 1/16 tsp ground cinnamon

1 heaping tbsp semisweet chocolate chips


Start by combining all the ingredients into an oversized mug or small bowl. This was the perfect opportunity for me to use my Dickinson bamboo spoon to mix the ingredients. Stir in the chocolate chips. Personally, I used mini chocolate chips. The recipe creates a single serve cookie, which I broke up into bite sized ones instead, and I thought regular sized chips would overpower the pumpkin, so I opted for mini ones!

This recipe is truly dorm ready by being made in the microwave! Line a large round plate with parchment paper and put the batter onto the plate. You can either make one bigger cookie, or opt for multiple mini ones as I did.

Cook in microwave for about 50 seconds. While all my cookies were around the same size, I noticed that the one that was slightly bigger needed to be cooked for 10-20 seconds more. Let cool and enjoy a delicious fall treat!

This recipe is courtesy of

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