Pumpkin Chocolate Chip Cookies


So maybe I’m a pumpkin addict. What a strange thing to be addicted to =). I love it! Hate it plain but love it in baked goods. Is there anyone out there that eats it plain by the spoonful? Ugh. Horrifying. That would be like eating canned beets! No no, not that bad. There’s nothing worse than canned beets. I tasted a bit of plain pumpkin puree when I was making these and it tasted like a spoonful of mushy, far too healthy to be good for you, baby food. Maybe if you were to jazz it up with some sort of spices and lots of butter than maybe, just maybe. Add a little sugar in there and I’ll eat it for sure. Not sure why I’m talking about that… so, onto the cookies! I love love LOVE Pumpkin Chocolate Chip Cookies. I don’t know how you could not love the sweet, delicious little pillows of baked pumpkin-y goodness.
I found this recipe over at allrecipes.com. I created my own adaptation, because really how do I stick to a recipe? I love to put my own spin on things. I used less cinnamon, added nutmeg and ginger. Reduced the vanilla because isn’t the highlight the pumpkin flavor? I added molasses because it’s the perfect compliment to pumpkin (brown sugar may give the same effect but it just seems heavy to me and I wanted a fluffy cookie, so I went with the combo of all granulated sugar plus molasses). I added a little red food coloring so they wouldn’t look so  dull and drab (but of course you can leave it out if you’d like). I omitted the milk because I don’t think it’s necessary, I could be totally wrong though. Then lastly I used less chocolate chips, again so they wouldn’t overpower the pumpkin flavor. I also used a combination of half milk chocolate and half semi sweet. I guess you could say I almost changed the entire recipe =), I kept the base ingredients the same though. I’m sure it’s a great recipe as it’s originally listed but like I said I just like to make a few changes. Enjoy these cake-y soft, sweetly spiced, perfectly moist Fall inspired cookies!

Pumpkin Chocolate Chip Cookies

Yield: 2 1/2 dozen

Pumpkin Chocolate Chip Cookies


  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/2 tsp salt
  • 1 cup canned pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 2 tsp molasses
  • 1 tsp vanilla extract
  • 4 drops red food coloring (optional)
  • 3/4 cup semi-sweet chocolate chips
  • 3/4 cup milk chocolate chips


  • Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt, set aside. In the bowl of an electric stand mixer, combine pumpkin puree, granulated sugar, vegetable oil, egg, molasses, vanilla and optional food coloring. Blend mixture until combine. With mixer on low speed, slowly add in flour mixture and mix just until combine, scraping down the sides of the bowl as needed. With a rubber spatula, fold in chocolate chips. Drop dough 2 Tbsp at a time (try to pile them high for less spreading - therefor a thicker cookie) onto Silpat lined or greased baking sheets and baking in preheated oven 12 - 14 minutes until cookies are golden brown and nearly set. Allow to cool several minutes before transferring to a wire rack to cool completely. Store in a single layer in an airtight container (some people prefer them cold so you can also store them in the refrigerator if you'd like).
  • Recipe Source: adapted slightly from allrecipes.com


  • Korine: I have my own recipe for these and just made them last week. I love pumpkin chocolate chip cookies! Thanks for sharing your recipe – I’ll have to try it and compare! October 12, 2012 at 9:00pm Reply

  • Christi Silbaugh: Yummy! I am going to try this recipe but use cinnamon chips instead of chocolate. Looks so good I want them now. October 13, 2012 at 8:41am Reply

  • Noelle: How funny- I was itching to make my pumpkin chocolate chip cookies, but I wanted to look around to see if there were any better recipes to try out. It turns out you’re using the same recipe I was using! I’m going to try your updates and see how they work for me. October 13, 2012 at 8:20pm Reply

  • Loretta E.: These sound great! I love that you used molasses and ginger. Those 2 ingredients are so awesome in baked goods. October 14, 2012 at 12:09pm Reply

  • Grandbabycakes: I love the pumpkin and molasses combo. It really takes this classic cookie over the top! October 15, 2012 at 7:38am Reply

  • Georgia | The Comfort of Cooking: Love your fall take on chocolate chip cookies! These look so delicious, Jaclyn! Perfect for dunking in a hot cup of tea… October 15, 2012 at 10:01am Reply

  • Jaclyn: Thanks for the comments =)! October 15, 2012 at 8:59pm Reply

  • Annie: Jaclyn – love your blog and recipes! I have tagged so many to try! I will make these tomorrow and report back an update! :) October 15, 2012 at 9:30pm Reply

  • Chung-Ah | Damn Delicious: Awesome, awesome combo! Will definitely have to try this! October 15, 2012 at 10:43pm Reply

  • kdw4jc: Wow … so glad I discovered your blog via thekitchn.com! Love it! These sound oh so yummy … must make these. Thanks for sharing so much deliciousness. October 17, 2012 at 11:15am Reply

  • Anonymous: You don’t have to use canned pumpkin, you can use the pumpkin from Halloween (just Pressure cook it for 6 minutes, remove peeling, let cool then mash. I have pumpkin in my freezer from 2 years ago). The measurement is the same as what the recipe calls for. :) Just a thought. October 18, 2012 at 8:11am Reply

  • Annie: Ok – so I made these and they are divine!!! They are cakey and moist, melt in your mouth little bites! I made them mini and my girls loved them! The only change I would make is to add maybe more cinnamon, but it’s crazy as recipe called for 1 1/2 tsp of it! need a better cinnamon! Besides that – thank you for sharing this recipe!! :)!!! October 19, 2012 at 10:37pm Reply

  • Kristalyn (Learning is Messy): just made these and they are wonderful! i substituted caramel for molasses b/c that’s what i had on hand. it worked out well. October 22, 2012 at 11:54am Reply

  • Karan: These sound great. I will try. Think I may just make two batches and add raisins to the second one rather than the chocolate chips. October 31, 2012 at 5:12am Reply

  • Chrystal McKay: when you say “one can pumpkin pure” what size can do you mean? November 4, 2012 at 11:09am Reply

    • Jaclyn: It’s 1 cup not can =) November 5, 2012 at 10:30am Reply

  • Anonymous: Have made these for years now. Grandkids put an order in for Christmas every year for them. Great cookies! November 11, 2012 at 6:18pm Reply

  • Pumpkin Cinnamon Swirl Bread with Walnuts | Cooking with a Wallflower: […] **Pumpkin Chocolate Chip Cookies were made based on a recipe from Cooking Classy. […] November 8, 2013 at 9:54pm Reply

Add your comment:

Copyright 2015 Cooking Classy
Design by cre8d