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a gooey pumpkin chocolate chip cookie with a bite out of it

Pumpkin Chocolate Chip Cookies


Pumpkin Chocolate Chip Cookies are soft, gooey, perfectly spiced, and loaded with sweet chocolate chips! The perfect seasonal twist on a classic cookie! 



1/3 cup pumpkin puree, dried*

1/2 cup butter, melted and slightly cooled

3/4 cup packed light brown sugar

1 large egg yolk

2 teaspoons pure vanilla extract

1 cup all-purpose flour

1/2 cup + 3 Tablespoons bread flour

1/4 teaspoon sea salt

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon chipotle powder

1 3/4 teaspoons ground cinnamon

1 cup semisweet chocolate chips


Preheat the oven to 350 degrees F.

1. *To dry the pumpkin puree: Place the pumpkin puree in a small saucepan over medium heat. When steam begins to rise from the pan, gently stir the puree for 3-4 minutes to cook the excess water out of the puree.

2. Transfer the puree to a bowl and set it aside to cool.

3. Use the same pan to melt the butter.

4. Add the melted butter and brown sugar to the bowl of a stand mixer. Using the paddle attachment, mix on medium speed for two minutes to combine. Scrape the sides of the bowl down.

5. Add the pumpkin puree, egg yolk, and vanilla (or bourbon). Continue mixing on medium speed to combine thoroughly. But no more than one minute. Scrape the bowl again.

6. Combine the flours, salt, baking soda, baking powder, cinnamon, and chipotle powder with a whisk. Add the flour mixture to the wet ingredients and mix at low speed until combined. No streaks of flour should be visible.

7. Fold in the chocolate chips

8. Chill the dough in the refrigerator for 30 minutes.

9. While the dough chills heat the oven and line three baking sheets with parchment paper.

10. After the dough is chilled, scoop 1 1/2 Tablespoons of dough per cookie. Place on the cookie tray seven dough balls to a tray. 

11. Bake the cookies for 10-12 minutes or until the edges are golden brown and set, the cookies are puffed up, yet the middles are a bit underbaked.

12. Remove the cookies from the oven. Place the baking sheets on wire cooling racks and allow the cookies to cool on the sheets.




  • If you prefer a large cookie: Scoop 3 Tablespoons of cookie dough per cookie and bake for 13-15 minutes, instead.
  • Out of vanilla extract? Use bourbon instead!
  • Allow the cookies to cool for at least 30 minutes before enjoying!
  • Prep Time: 10 minutes
  • Chill Time: 30 minutes
  • Cook Time: 12 minutes
  • Category: Cookies
  • Method: Baked
  • Cuisine: American

Keywords: pumpkin cookies, pumpkin chocolate chip cookies, easy