My Cookie Tin: Pumpkin Chocolate Chip Cookies

We’re into October’s double digits, which means it’s really and truly fall. The days are getting shorter and the temperature is changing. Even in Southern California, it’s turning more crisp in the mornings.

Of course, along with cooler temperatures comes halloween and thanksgiving. What’s synonymous with those holidays? Pumpkin. Starting today, up through Thanksgiving, I’m going to feature a different pumpkin recipe each week. There will be everything from pumpkin pancakes to pumpkin pie.

Last week I collected all the different chocolate chip cookie recipes I had made. Here’s another one to add to the list.

This cookie starts out fairly cakey, and it’s very good, but then it improves dramatically with age. I highly recommend waiting at least 24 hours before serving these cookies. They shrink and condense a little bit and become incredibly gooey and delicious.

This recipe is based on a Food Network recipe I found years ago. I’ve made a number of tweaks and I’m certain my version is superior now.

This recipe makes 48 cookies.


  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup white sugar
  • 1 cup dark brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree (make sure it’s plain pumpkin, not pie filling)
  • 3 cups (13.5 ounces) all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 12-ounce bag semi-sweet chocolate chips (the flavor of Nestle Toll House work well in this recipe)

Step 1. Preheat the oven to 350 degrees F. Combine the flour, salt, baking soda and spices and whisk together. Then set aside.



Step 2. Cream together the butter and sugars, beating on high speed. Add the eggs and beat again on high speed. Finally, add the vanilla and pumpkin puree and beat for the third time.


Step 3. Add the dry ingredients to the wet, one-third at a time. Mix on low speed to carefully integrate the wet and dry ingredients.



Step 4. Add the chip and mix one final time to combine.




Step 5. Use two small spoons to scoop the dough onto the cookie sheets. It helps to have non-stick cookie sheets for this recipe. If you don’t, use parchment paper or grease the cookie sheets. Twelve cookies will fit per sheet. The dough is fairly wet, so don’t worry about shaping perfect mounds. Bake for 15 minutes, just until the edges of the cookies start to brown.

Step 6. Remove from the oven and let cool for 5-10 minutes before transferring the cookies to a wire cooling rack.



  • Randee Fenner

    Can white wheat flour be substituted for a portion of the white flour?  What do you think???

    • Guest

      Absolutely. For minimal difference, America’s Test Kitchen suggests only substituting up to 25%, but it’ll be OK if you do more. Just know that the texture will be somewhat different, less chewy due to the reduced gluten content in the white wheat used for white whole wheat.

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