Easy Pumpkin Chocolate Chip Cookies


Serve with a glass of milk.

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


  • 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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