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Chewy chocolate chip cookies with a subtle pumpkin flavor, these Chewy Pumpkin Chocolate Chip Cookies are a seasonal favorite!
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Chewy Pumpkin Chocolate Chip Cookies #PumpkinWeek

Chewy chocolate chip cookies with a subtle pumpkin flavor, these Chewy Pumpkin Chocolate Chip Cookies are a seasonal favorite!
Prep Time45 mins
Cook Time10 mins
Total Time55 mins
Course: cookies
Cuisine: American
Servings: 18
Calories: 177kcal
Author: Bernadette Martin


  • ½ cup unsalted butter, melted (reduce salt in dry ingredients by ⅛ teaspoon if using salted butter)
  • ¼ cup packed light or dark brown sugar (50 grams)
  • ½ cup granulated sugar (100 grams)
  • 1 teaspoon vanilla extract
  • 6 Tablespoons pumpkin puree (not pumpkin pie filling) (86 grams)
  • 1 ½ cups all-purpose flour (spoon & level) (190 grams)
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • 1 ½ teaspoons pumpkin pie spice*
  • 1 cup milk or semi-sweet chocolate chips divided


  • In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until no lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
  • In a large bowl, combine the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. Pour the wet ingredients into the dry ingredients using a rubber spatula to scrap the bowl. Mix well. The dough will be very soft. Fold in ½ cup chocolate chips. Cover the dough and chill for at least 30 minutes.*
  • Remove the dough from the refrigerator. Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats.
  • Roll the dough into balls, about 1 ½ Tablespoons of dough each. Slightly flatten the dough balls, the cookies will only slightly spread in the oven. Bake the cookies for 8-10 minutes. The cookies will still look very soft and underbaked. Remove from the oven. If your cookies didn't spread much at all, flatten them out with the back of a solid spatula when you take them out of the oven. Press the remaining chocolate chips onto the tops, if desired.
  • Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. Cool completely before storing.


*Chilling is needed before baking, 30 minutes minimum or for up to 3 days. Prep time includes chilling time. If you don't have pumpkin pie spice, substitute ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves and ¼ teaspoon allspice.


Calories: 177kcal | Carbohydrates: 22g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 14mg | Sodium: 95mg | Potassium: 87mg | Fiber: 1g | Sugar: 12g | Vitamin A: 940IU | Vitamin C: 0.2mg | Calcium: 18mg | Iron: 1.3mg