Dessert Pumpkin

Chocolate Chip Pumpkin Cookies


    Chocolate Chip Pumpkin Cookies
    Chocolate Chip Pumpkin Cookies

    October is my favorite month. Halloween is my favorite holiday and today is the one year anniversary of my recipe blog, StreamingGourmet – The Blog and my culinary videosharing website StreamingGourmet. To celebrate, I’m kicking off a month of daily pumpkin recipe posts. Follow StreamingGourmet on facebook (look to your right) and you won’t miss a single recipe.

    Today’s recipe is for a fluffy pumpkin cookie with semi-sweet chocolate chips. Since the recipe contains both baking powder and baking soda, the cookie dough dough puffs up to make a soft, cakey cookie. The interplay between pumpkin pie flavors and the chocolate chips is surprisingly yummy. I think you’ll be seeing a lot of chocolate/pumpkin pairings this month.

    Fold in chocolate chips
    Fold in chocolate chips


    Chocolate Chip Pumpkin Cookies
    Prep time
    Cook time
    Total time
    A fluffy, cakey cookie perfect for a Halloween party.
    Recipe type: Dessert
    Cuisine: American
    Serves: 36
    • ½ cup unsalted butter, softened
    • ¾ brown sugar
    • ¾ granulated sugar
    • 1 cup canned pumpkin
    • 1 egg, beaten
    • 2 teaspoons vanilla extract
    • 2½ cups flour
    • 1 tsp cinnamon
    • ½ tsp ginger
    • ¼ tsp ground cloves
    • pinch freshly ground nutmeg
    • pinch mace
    • 1 tsp baking powder
    • 1 tsp baking soda
    • ½ tsp salt
    • 1 cup semi-sweet chocolate chips
    1. Preheat oven to 350˚F.
    2. In a large bowl, cream together the butter and sugar. Add pumpkin and beat well. Then add eggs and beat well. Finally add vanilla and beat well.
    3. Mix together dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture, about ⅓ at a time and mix well after each addition. Fold in the chocolate chips with a spoon or spatula.
    4. Spoon batter onto cookie sheets that have been sprayed with non-stick cooking spray or lightly buttered. Bake for 15 minutes or until lightly golden brown. Let sit for one minute after removing from oven. Then cool on wire racks.



    Ready to bake
    Ready to bake
    Chocolate Chip Pumpkin Cookie
    Chocolate Chip Pumpkin Cookie
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      7 replies on “Chocolate Chip Pumpkin Cookies”

      Had a go at this recipe with a few modifications (couldn’t find canned pumpkin around here in the UK so used cooked fresh) and it was a big hit with the family and friends.

      Pumpkin is still very much underrated here so I was pleased to be able to do my bit to push the boundaries.

      The mixture was a little wet so after a few cookies onto the tray I put the rest of it into muffin cases. Cookies and muffins from the same mix – magic.

      Now scanning your site for my next pumpkin attempt. Thanks for all the ideas!

      I made these this past weekend but included double the amount of chocolate chips and added 2 cups of walnuts, too. They turned out so well! I had to bake mine a few minutes longer than the recommended 15 but they were fantastic and well appreciated by my pumpkin-loving friends. Thanks for another great recipe!

      For years these have been my go-to cookies… I’ve gifted them to coworkers, neighbors and friends as well as eaten an entire batch myself to console a heartbreak. When I checked this season and found the link disabled, I was devastated!! I’m so glad it’s back! I’ll be making a batch this week

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