Pumpkin Chocolate Chip Cookies

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I went back and forth about writing up this Pumpkin Chocolate Chip recipe from Two Peas and Their Pod. Upon making this recipe, I discovered that I’m not particularly fond of the pumpkin-chocolate combination. Apparently my growing appreciation of pumpkin doesn’t mesh well with my love of chocolate.

Despite the fact that they weren’t regular chocolate chip cookies, I kept eating them. These were really good fall cookies that just happened to have chocolate chips in them. This is a recipe that made me relatively happy, and that will make someone else very happy.

pumpkin chocolate chip cookies
One of the few pumpkin chocolate chip cookies that was left after three days

These cookies baked up really well. They were soft and cakey cookies with a nice pumpkin flavor, and a balanced combination of spices. Alex likes chocolate, and that’s the main reason he likes them. The combination of pumpkin and chocolate wasn’t magical for me or Alex the way that chocolate and peanut butter can be. It’s telling to me, though, that I kept eating them despite them not being magical. I won’t force myself to eat something I don’t like, and I willingly came back for more, day after day. It’s a great fall cookie to try, and I’m glad I did.

Pumpkin Chocolate Chip Cookies
Servings: 58
Author: Leona Konkel
  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon ground cloves
  • 16 tablespoons margarine or butter (softened)
  • 3/4 cup brown sugar
  • 1 cup sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 1 cup pumpkin
  • 2 cups chocolate chips (1 bag)
  1. I creamed together the margarine and sugars in the stand mixer for 3 minutes. I added the egg, vanilla, and pumpkin, and mixed for another 3 minutes. I added half of the flour, the baking powder, baking soda, and all the spices, and mixed the batter briefly. I added the rest of the flour and stirred just to combine, then added the chocolate chips. I used a cookie scoop (1 1/2 tbsp, if I recall correctly) to measure these out, and flattened the top of them with a spoon to keep them from puffing up so much in the center. I got about 58 cookies on 4 Silpat-lined baking sheets, spacing the cookies out by about 2 inches. They baked for 10-11 minutes in a 350F oven. I let them cool briefly on the sheets before using a spatula to move them to a cooling rack.


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