Pumpkin Chocolate Chip Cookies

Every year when everything turns pumpkin flavored, our cookies do the same.

 Prep Time: 15min

Cook Time: 15 min


  • 1cup (2 sticks) unsalted butter, softened

  • 1 cup white sugar

  • 1 cup light brown sugar

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1 cup pumpkin puree

  • 3 cups all-purpose flour

  • 2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon ground cloves

  • 2 cups milk chocolate chips, not semi-sweet

  • nonstick cooking spray or parchment paper


  • Heat the oven to 350 degrees F.  Spray cookie sheets with nonstick spray or line them with parchment paper.

  • Using a mixer, beat the butter until smooth.  Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy.  Beat in the eggs one at a time, then mix in the vanilla and the pumpkin puree.

  • In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves.  Slowly beat the flour mixture into the batter in thirds.  Stir in the chips.

  • Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 minutes or until the cookies are browned around the edges.

  • Remove the cookie sheets from the oven and let them rest for 2 minutes.  Take the cookies off and allow them to cool on wire racks.

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