Easy Pumpkin Chocolate Chip Cookies


Cookies are as diverse as the people who make them—so it's important to note what "kind" of chocolate chip cookie this one is. Rather than a crisp and chewy cookie, these cookies are more akin to an exceptionally tender, cakey-thick cookie. Just as good with a glass of milk, the flavors that make a traditional chocolate chip cookie taste like a chocolate chip cookie are all accounted for, but with the added riffs of savory-sweet pumpkin and a hint of warmth from a little ground cinnamon. The pumpkin puree incorporated into the cookie dough lends significant moisture, almost like a moist pumpkin bread or muffin, but with the added richness of the brown sugar-butter combination typical in all chocolate chip cookies. And then there's the chocolate. Suspended throughout the dough, mini semisweet chocolate chips melt in the oven's heat and retain a semi-liquid state in the moist cookie dough, making every bite a mouth-filling mix of velvety pumpkin and sweet cinnamon as well as tiny pockets of almost melted chocolate. Sitting somewhere between a pumpkin muffin and a chocolate chip cookie, this treat is a crowd pleaser that won't last too long on your counter.

Pumpkin Chocolate Chip Cookies
Photo: Micah A. Leal
Active Time:
25 mins
Total Time:
1 hrs 45 mins
32 cookies


  • 2 sticks unsalted butter, room temperature

  • 3/4 cup brown sugar

  • 1/2 cup granulated sugar

  • 2 teaspoons light corn syrup

  • 2 teaspoons vanilla extract

  • 1 egg

  • 1 cup canned pure pumpkin

  • 2 cups all-purpose flour

  • 1 teaspoon kosher salt

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/2 teaspoon cinnamon

  • 1 cup mini chocolate chips


  1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper; set aside.

  2. With a mixer, cream together butter, brown sugar, and granulated sugar for 3 minutes, scraping down the sides of the bowl as needed. Add corn syrup and beat for an additional minute. Add vanilla and egg and beat on medium-high for 2 minutes. Add pumpkin and beat until well incorporated, about 2 minutes.

  3. In a separate bowl, stir together flour, salt, baking powder, baking soda, and cinnamon. Add to the wet ingredients and mix on low until dough forms, about 1 minute. Fold in chocolate chips. Cover dough in plastic wrap and refrigerate for 1 hour.

  4. Scoop out 2 tablespoon portions of dough and roll into balls before placing 2 inches apart on prepared baking sheets.

  5. Bake until edges have slightly browned and tops begin taking on color, 18 to 20 minutes.

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