Pumpkin chocolate chip cookies

Hooray–fall is finally here! That means it’s time for pumpkin-flavored goodies.  Well, if you can find canned pumpkin in your grocery store. During the past few years, there has been a pumpkin shortage so I am hoping that this year’s crop has been plentiful. I made these beauties with a can I had stashed in my pantry from earlier this year.

These are hands-down the best pumpkin chocolate chip cookies I’ve ever had. My husband, who isn’t even a fan of pumpkin-flavored things, was converted into a fan after tasting these. If that’s not saying something, then I don’t know what is!

I’ve seen other recipes out there and honestly haven’t tried them, but if something ain’t broke, why fix it? You can certainly make your own fresh pumpkin puree and use it for this recipe if you are that talented (unlike me–I’ll stick to the canned stuff, thankyouverymuch).


Pumpkin chocolate chip cookies

These soft and chewy pumpkin chocolate chip cookies are a staple in my kitchen every fall.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: Cookies
Servings: 24
Author: Eva Bakes


  • 2 and 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter at room temperature
  • 1 and 1/2 cups granulated sugar
  • 1 cup canned pumpkin puree
  • 1 egg beaten
  • 1 teaspoon vanilla extract
  • 1 package semisweet chocolate chips or chunks
  • 1/2 cup walnuts or pecans optional--I do not use


  • Set the oven to 350 degrees. Line 2 baking sheets with parchment paper.
  • In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
  • In an electric mixer with the paddle attachment, cream the butter and sugar on medium speed until fluffy. Add the pumpkin, egg, and vanilla and beat just until blended.
  • Mix in the dry ingredients.
  • Remove the bowl from the mixer stand. With a rubber spatula, stir in the chocolate chips or chunks and nuts, if using.
  • Drop the batter by heaping tablespoons 1 inch apart on the baking sheets.
  • Bake the cookies for 13 to 15 minutes or until lightly browned. Rotate the sheets halfway through baking to ensure even baking. Let the cookies cool on the sheets for a few minutes. Transfer to wire racks to cool completely.


Source: Boston.com, who adapted from"Too Busy to Cook?" Volume Two

1 Comment

  1. marlene
    October 23, 2011 / 11:20 am

    these look really yummy 🙂

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