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Pumpkin chocolate chip cookies.

Pumpkin Chocolate Chip Cookies

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  • Author: Cindy @mycountrytable
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 24 cookies 1x
  • Category: Cookies
  • Method: Bake
  • Cuisine: American


These Pumpkin Chocolate Chip Cookies are thick & soft like little cakes, and they are super quick and easy to make. 


Units Scale
  • 2 1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 teaspoon cinnamon
  • 3/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/2 cup unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, lightly packed
  • 1 teaspoon pure vanilla extract
  • 1 can pumpkin puree, (not pumpkin pie filling)
  • 1 (10-ounce) bag 60% cacao bittersweet chocolate chips, (I used Ghirardelli)


Preheat oven to 350 degrees.

  1. In a large bowl, whisk or sift together the dry ingredients and set them aside.
  2. Add the butter to a large mixing bowl. Mix it on medium speed until it creamy. Add the eggs, sugars, vanilla and pumpkin puree. Mix on medium speed for about one minute to combine. Add the dry ingredients and mix just long enough to incorporate. Fold in the chocolate chips.
  3. Using a cookie scoop, place scoops of cookie dough onto ungreased cookie sheets, leaving plenty of room between cookies.  Bake for approximately 15 minutes until cookies are set and a toothpick comes out clean. They should longer look wet on top. Allow cookies to cool for 3 to 4 minutes on the cookie sheets, then transfer them to a wire rack to cool.
  4. Store cookies in an airtight container. Cookies will stay fresh for up to 1 week in a sealed container in the refrigerator.