Pumpkin Chocolate Chip Cookies

I know, I know, its December and here I am still harassing you guys with another pumpkin recipe. I can’t help it, I know my window of pumpkin acceptance is slowly diminishing. So I had to get this last one out before the New Year. These would be great for a cookie swap, or you could just eat them all yourself. “Treat yo self” what show is that from? Parks and Recreation, its one of their best episodes, at least in my opinion. I am getting off topic here, sorry for rambling. These cookies are extremely soft, light and airy. Oh and they taste even better the next day! So perfect for a cookie swap! Lets get started!

We are going to melt the butter and set it aside to cool. Once the butter has cooled, in a bowl add the brown sugar, granulated sugar, egg, pumpkin puree and vanilla extract. Mix until light and fluffy about 3 minutes.

In a separate bowl add the flour, baking powder, baking soda, pumpkin spice and salt. Mix until combined.

Now add the flour to the wet ingredients and mix until almost combined, you should still be able to see some flour in the bowl.

Now add the chocolate chips and mix until well Incorporated, do not over-mix! Otherwise you will get a very hard cookie, and nobody wants that.

Chill the dough for 1 hour. Then scoop out dough onto a parchment lined cookie sheet and bake for 10 minute. Once out of the oven let them cool for 10 minutes before transferring to a wire rack. Now enjoy!

Pumpkin Chocolate Chip Cookies

  • Servings: 18 cookies
  • Print


Dry Mix:
    • 2 cups all-purpose flour
    • 3/4 teaspoons baking powder
    • 3/4 teaspoons baking soda
    • 1 tsp pumpkin spice
    • 1/2 teaspoon salt
Wet Mix:
  • 1 stick unsalted butter, melted and cooled slightly
  • 3/4 cups firmly packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoons vanilla extract
  • 1/2 cup pumpkin puree
  • 1/2 cup Chocolate chunks



  1. In a medium bowl, whisk the flour, baking powder, baking soda,pumpkin spice and salt together. Set aside.
  2. In the bowl of a stand-up mixer with the paddle attachment (you can also do this with a hand-mixer or by hand in a medium/large bowl), add the melted butter, brown sugar, white sugar, egg, pumpkin puree and vanilla extract. Beat together until combined.
  3. In one batch, add the flour.  Mix until the flour is mostly combined and then  pour in the chocolate chunks and mix one last time. Transfer the dough to the fridge to chill for an hour.
  4. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  5. Using a medium cookie scoop, scoop out balls of dough. The dough is slightly sticky and wet, not as dense as a traditional cookie dough.
  6. Place 12 balls of dough onto the prepared baking sheet, spacing them a part. Place in the oven and bake for about 10 minutes.  They should be light to medium golden brown.   Allow the cookies to cool on the baking sheet for 10 minutes and then transfer to a cooling rack (they’ll be too fragile to move when they exit the oven).

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