By The Spoonful


Pumpkin Chocolate Chip Cookies

Pumpkin pie or chocolate chip cookies? Why chose when you can have the best of both. This cookie will win everyone over. I’m still surprised how quickly this recipe became a family favorite. The first time I made these cookies my little cousins made sure not a single cookie made it to dessert time. These cookies also quickly became a past college professor’s favorite after he purchased his first batch from a school bake sale. He soon would hunt me down on campus asking for more; I made these for him a few times before I graduated and then I gave him the recipe. I still see him every once in a while and surprise him with a small batch when I have time. These cookies also became a past co-worker’s favorite; so much so that they were requested regularly during her pregnancy.

What makes this recipe so special? It could be the perfect blend of pumpkin pie spices or its moist texture, but I think it’s the milk chocolate. If you use any other chocolate, the cookies seem a bit off. Another fun aspect of this recipe is you can choose if you want an extra soft cookie or a crispy cookie. The secret? It all depends on how much pumpkin you add! If you put in the full amount you’ll have a soft almost cake-like cookie. If you decrease the pumpkin a bit you will have a crispy outside yet soft inside cookie.

I personally prefer the soft cookie of the original recipe; my former professor, on the other hand, fell in love with the crispy version. I figured out the crispy version by accident. One baking day I decided to make two batches of the pumpkin cookies, one for family and co-workers, and another for a school bake sale. I thought I was going to get two full cups of pumpkin out of one can; I was mistaken. When I knew I was going to be short on pumpkin for the second batch, I decided just to roll with what I had instead of taking an unwanted last minute trip to the grocery store. I didn’t anticipate such an esthetic change in the cookie, and was first horrified at the crispy outcome. I decided that my reject batch would be what I donated to the bake sale; yes, I kept the best batch for myself! This bake sale is where my professor purchased his now favorite cookie, and to my complete surprise loved my reject batch.

I will always make these cookies for the Thanksgiving season and will always think of my former professor as I scoop up the dough.

Pumpkin Chocolate Chip Cookies

by By The Spoonful



Makes 2 Dozen

  • 1 cup unsalted butter, room temperature
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 1/4 cup pumpkin puree
  • 3 cups flour
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 2 cups milk or dark chocolate chips

With a hand mixer or stand mixer with the pattle attachment, beat butter for 30 seconds. Add sugars and cream. Beat in eggs one at a time, add vanilla and pumpkin puree.

In separate bowl whisk flour, baking soda and spices. Slowly add flour mixture to cookie batter. Stir in chocolate chips.

Scoop batter by the tablespoonful onto a greased cookie sheet. Bake in a 350°F preheat oven for12-15 minutes or until cookies start to brown around the edges.

**For crispy cookies reduce pumpkin puree to 1 cup.

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