There’s something about baking in the fall that feels like comfort. The air turns crisp (or, as crisp as it gets in Central Florida), and suddenly everything needs a hint of pumpkin and spice. If you’ve never roasted a pie pumpkin before, this recipe is the perfect excuse to start. It’s quick, easy, and makes a huge difference in flavor.
Simply slice your pumpkin in half, scoop out the seeds, drizzle the insides with olive oil and a pinch of salt, and roast face-down on a baking sheet at 400°F for 30 minutes, flipping halfway through. Once cooled, scoop out the soft, caramelized flesh and puree it.
You can always use canned pumpkin in a pinch, but for a comparable cost and 30 extra minutes, roasting your own will transform your autumn-inspired dishes. These Pumpkin and Pistachio Chocolate Chip Cookies are everything you want in a fall treat—soft, spiced, and a little extra special, thanks to that chocolate-pistachio finish.
Pumpkin and Pistachio Chocolate Chip Cookies
Makes 12–16 cookies, depending on size
Ingredients:
- ½ cup butter, room temperature
- ⅓ cup light brown sugar
- ⅓ cup white sugar
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- ½ cup pumpkin purée (fresh or canned)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1.5 teaspoons pumpkin pie spice
- 1½ cups flour
- 1 bag dark chocolate chips
- ½ cup shelled pistachios, finely crushed (for coating bottoms)
Assembly:
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a baking mat.
- In a large bowl, cream together butter, brown sugar, white sugar, maple syrup, and vanilla until light and fluffy.
- Mix in pumpkin purée until well combined.
- Add salt, baking powder, and pumpkin pie spice. Gradually fold in flour until just combined—do not over mix.
- Stir in dark chocolate chips, reserving 1 cup for melting and coating bottoms.
- Chill dough for a minimum of 30 minutes and up to 1 hour before baking. The longer you let it chill, the less spread you will have during baking.
- Scoop onto prepared baking sheet and bake for 12–15 minutes, or until edges are set.
- Let cookies cool on the baking sheet for 1 minute before transferring to a rack to cool completely.
- Once cooled, melt additional chocolate chips and, using an offset spatula, smooth a thin layer of melted chocolate onto the bottom of each cookie. Dip into crushed pistachios and let set until the chocolate hardens.
Submitted by Sarah (Orlando, Florida)
Why We Love It
At The Grow, we love recipes that celebrate the season, and this one does it beautifully. These Pumpkin and Pistachio Chocolate Chip Cookies are cozy, aromatic, and just the right balance of sweet and nutty. The roasted pumpkin adds depth, while the pistachio-dipped bottoms make them feel bakery-worthy. Whether you’re baking a batch to share with neighbors or enjoying them with your afternoon coffee, they’re the perfect way to savor fall flavors.
Make it local: Look for Florida-grown pie pumpkins or local honey pumpkins at your nearby farmers’ market. They roast beautifully and offer natural sweetness. You can also find locally harvested pistachios and small-batch maple syrup from regional vendors. Check out our Orlando Farm-to-Table Guide for a list of local markets to explore.
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