Pumpkin Chocolate Chip Cookies

By: Eleni Saltas

Living in Utah I’m lucky to experience each of the four distinct seasons. I like something about each season, and even though Utah’s weather can be temperamental with snow or hail that destroys fall foliage at any given moment, it’s still my favorite season. September to November is certainly a weird time where anything goes weather wise. To add to the chaos, “pumpkin spice season” is now an accepted phenomenon, coinciding with the fall timeline. And quite frankly, I’m all for it. A pumpkin spice latte is like packaging the best things fall has to offer into one little cup. Pumpkin spice makes everything nice. Especially baked goods.

For a good pumpkin chocolate chip cookie, pumpkin puree (either store bought or homemade) is added—but not too much as the pumpkin doesn’t hold much flavor on its own. To get that fall flavor, the cookie needs a heavy dose of pumpkin spice. Four teaspoons worth is added to the mix in this recipe. The deliciously spiced dough, along with chocolate chips, makes for a killer combo of a cookie that’ll make you long for pumpkin spice season on frigid winter night or even on a blazing hot summer day.

Prep Time:


Total Time:

60min (includes chilling time)


~3 dozen cookies

Good For:



  • 1 cup unsalted butter, melted and slightly cooled

  • ¾ cup brown sugar packed

  • ¾ cup granulated sugar

  • 1 teaspoon vanilla

  • ½ cup pumpkin puree

  • 2 cups all-purpose flour

  • 4 tablespoons cornstarch

  • 4 teaspoons baking powder

  • 4 teaspoons pumpkin spice

  • ½ teaspoon salt

  • 1 cup chocolate chips (reserve a handful to press into the tops)

Step by Step Instructions

Step 1

Melt the butter either on stovetop or in the microwave and allow to cool slightly, but don’t allow to harden.

Step 2

In a medium bowl, whisk the butter and sugars together until the sugar is completely dissolved. Whisk in the vanilla and pumpkin purée until smooth.
In a separate bowl whisk together your dry ingredients (flour, cornstarch, baking powder, pumpkin spice and salt). Slowly incorporate the dry ingredients little by little into the wet ingredients with your hands or rubber spatula until all combined. Fold in the chocolate chips, reserving a handful later to place on top of the cookies before baking.

Step 3

Cover the bowl and allow to chill for at least 30 minutes before baking.

Step 4

When ready, preheat the oven to 400F. Roll the dough into golf sized balls and place on a baking sheet. Place a couple of chocolate chips on each cookie (this just gives them a nice look when finished). Bake for 11-13 minutes, depending on your preferred cookie doneness. Remove from oven and put cookies on a cooling rack or parchment paper to cool.

Step 5

The cookies are great warm or even better the next day or two, as flavor will develop more as they sit. Enjoy!