Pixelated Crumb

Chocolate Chip Pumpkin Cookies

Chocolate Chip Pumpkin Cookies

These chocolate chip pumpkin cookies have long been a favorite of mine. They’re a soft, cakey, pumpkin spiced cookie made even better with bittersweet chocolate chips. I made them once for a potluck when I was in college and a boy that I may or may not have had a huge crush on informed me that they were good, but kind of underdone and next time I should cook them longer. No way. I took a bite and confirmed my original take: they were perfect in every way. It was then that I decided that maybe he was the one that was undercooked.

Joseph on the other hand absolutely loves these cookies. Yes, I absolutely ended up with the right guy. If you only like really crunchy cookies, these may not be your thing. If a tiny little pumpkin cake with chocolate chips sounds good to you, then you’re going to love these.

Chocolate Chip Pumpkin Cookies

I decided that I was going to make these in addition to the pumpkin gingersnap cookies to take to Philadelphia because I wanted to make sure that we had enough for both my sister and her husband and Joseph’s brother and his family. This recipe is so easy that I figured it would be no trouble, but I had to run to the store to get more butter and all the batches of cookies and only cooking one sheet at a time meant I was constantly in the kitchen dropping dough balls on the cookie sheets and sliding freshly baked cookies onto a cooling rack. All that and you know what? I forgot to bring the cookies on Saturday when we went out to see Joseph’s family and celebrate our adorable niece’s third birthday.

Plate of Chocolate Chip Pumpkin Cookies

Chocolate Chip Pumpkin Cookies

When we got back to my sister’s house that night, there was a dent in the cookie bin that continued to grow as the night went on. These cookies are seriously addictive! But don’t take my word for it, try them for yourself!

chocolate chip pumpkin cookies

Adapted from Moosewood New Classics

If you're anything like me, you get annoyed when you open a can of pumpkin and the recipe doesn't use it all up. You can either make the pumpkin gingersnap cookies which will use the rest up, or just make an extra half recipe (in case you're wondering how to add a half egg, I just add an egg white).

You can use whatever kind of chocolate chips you like, but I love Ghirardelli Bittersweet chocolate chips in these cookies (and most things actually). I never actually measure how many I put it, I just pour in until it looks like the ratio I'm looking for.


  • 1 cup butter at room temperature
  • 7 ounces (1 cup) sugar
  • 1 cup pumpkin puree
  • 1 egg, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 10 ounces (2 cups) unbleached all purpose white flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 - 1 1/2 cups chocolate chips (depending on how much you like your chocolate chips)


  1. Preheat oven to 375.
  2. In a large mixing bowl, cream the butter and sugar (3-5 minutes). Add the pumpkin, egg, and vanilla and mix until well blended. Sift together the flour, baking powder, baking soda, cinnamon, allspice, and salt, and add to the mixing bowl. Stir well to form a soft batter. Stir in the chocolate chips.
  3. Drop rounded teaspoonfuls onto a large, ungreased baking sheet allowing a little space for the cookies to spread as they bake. Bake for 10 to 15 minutes, until a toothpick inserted into the center comes out clean and the cookies just begin to brown slightly on the bottom. Transfer to a cooling rack.