Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies Recipe

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Beth Carr


At the first cool nip of Autumn in the air, my kids begin requesting these cookies. The pumpkin flavor and fall spices are a wonderful complement to the chocolate in these cake-like treats. Make a double-batch, because these will disappear in a hurry!

★★★★★ 3 votes
5 dozen
30 Min
20 Min


1 c
butter, softened
1 c
1 c
brown sugar, light
2 large
1 tsp
vanilla extract
15 oz
pumpkin, canned or cooked
3 c
all purpose flour
1 tsp
baking powder
1 tsp
baking soda
1/2 tsp
4 tsp
pumpkin pie spices
1 c
milk chocolate chips
1 c
semi-sweet chocolate chips


1Heat the oven to 350 degrees.
2Spray cookie sheets with nonstick cooking spray or line with parchment paper.
3Using a mixer, beat the butter until smooth.
4Mix in the white and brown sugars, a little at a time, beating until light and fluffy.
5Beat in the eggs, one at a time, then mix in the vanilla and pumpkin.
6In a separate bowl, whisk together flour, baking powder and soda, salt, and spices.
7Slowly beat the flour mixture into the batter in thirds, mixing well.
8Stir in chocolate chips by hand.
9Scoop the dough by heaping tablespoons onto the prepared cookie sheets.
10Bake for 18 minutes, or until cookies no longer appear moist, and spring back when lightly pressed.
11Remove from oven and let rest on cookie sheets 1-2 minutes before removing to wire cooling racks.

About Pumpkin Chocolate Chip Cookies

Course/Dish: Cookies, Chocolate
Main Ingredient: Flour
Regional Style: American