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+ servings
Pumpkin Chocolate Chip Cookies on a white plate

Pumpkin Chocolate Chip Cookies

These Pumpkin Chocolate Chip Cookies are soft and chewy with loads of chocolate chips
Kosher, Dairy
5 from 2 votes
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Course: Dessert
Cuisine: American
Keyword: Fall Recipes
Servings: 30


  • 2 sticks (220 grams/1 cup) unsalted butter, melted and cooled slightly
  • 1 cup (200 grams) light brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 2 teaspoons vanilla extract
  • 2/3 cup (160 ml) canned pumpkin purée
  • 3 cups (420 grams) all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups (300 grams) chocolate chips


  • Preheat the oven to 350°F/180°C. Line two baking sheets with parchment paper.

The wet mixture:

  • Whisk together the melted butter, brown sugar, granulated sugar, vanilla, and pumpkin in a medium bowl until combined.

The dry mixture:

  • Whisk together the flour, pumpkin spice, baking soda, baking powder, and salt in a large bowl.
  • Add the wet mixture to the dry mixture, and stir until combined.
  • Stir in the chocolate chips. Cover the dough with plastic wrap and refrigerate for 30-60 minutes.
  • Scoop the dough into about 1 1/2 tablespoon-sized portions, and place on the prepared pan.
  • Using the palm of your hand, slightly flatten the tops of the dough balls.
  • Bake the cookies for 11 to 15 minutes or until the edges of the cookies are set and dry. The center of the cookies will still be soft. Cool the cookies on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.