Pumpkin Chocolate Chip Cookies

Fifteen.Spatulas's picture

Oct. 03, 2013

Pumpkin Chocolate Chip Cookies Recipe for Fall Baking, using Canned or Fresh Pumpkin!


Wet ingredients
Unsalted butter 1/2 Cup (8 tbs) , softened ((1 stick))
Granulated sugar 1/2 Cup (8 tbs)
Packed brown sugar 1/2 Cup (8 tbs)
Eggs 1 Large
Vanilla extract 1 Teaspoon
Fresh pumpkin puree 1/2 Cup (8 tbs) ((or canned))
Dry ingredients
All purpose flour 7 1/2 Ounce ((1.5 cups))
Baking soda 1 Teaspoon
Kosher salt 1/4 Teaspoon
Ground cinnamon 3/4 Teaspoon
Ground ginger 1/4 Teaspoon
Ground nutmeg 1/8 Teaspoon
Ground clove 1/8 Teaspoon
Semisweet chocolate chips 1 Cup (16 tbs)



1. Preheat the oven to 350 degrees F.

2. Grease a cookie sheet with butter or line with parchment paper. Set aside.


3. In a mixing bowl, cream together the butter with white and brown sugar for about 60 seconds or until combined.

4. Add egg, beat well and then beat in vanilla and pumpkin puree until combined.

5. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.

6. Add spiced flour mixture to the wet ingredients, and mix until all of the flour streaks are almost gone.

7. Dump in the chocolate chips and mix well. At those point there should be no more flour streaks, but be sure not to overmix the cookie dough.

8. Use a cookie scoop to portion little heaps of cookie dough onto the baking sheet.

9. Bake for 15 minutes and then let cool on a wire rack.


10. Serve and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 278Calories from Fat 101

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 201 mg8.38%

Total Carbohydrates 42 g14%

Dietary Fiber %

Sugars 23 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet