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Oct 08 2018
1 week ago
11:25 AM MDT

Add Pumpkin Chocolate Chip Cookies to Your Fall Baking List!

Oct 08, 2018 @ 11:25 AM MDT
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Pumpkin Chocolate Chip Cookies

Love homemade cookies?

Try adding pumpkin spice to your chocolate chip cookies for a delicious fall upgrade to this classic cookie! Not only are these treats easy to make, but they also come out with a soft, yet chewy texture, as opposed to a cake-like cookie. These pumpkin cookies are ooey-gooey and not too over the top pumpkin-ish. The pumpkin spice flavor is subtle and super delicious!

Pumpkin Chocolate Chip Cookies

Easy to make homemade cookies!

If you enjoy baking chocolate chip cookies, you’ll like this easy process! It’s important to grab a can of pure pumpkin puree and not pumpkin pie mix, and also make sure to not skip the step about chilling the dough. This will ensure your cookies come out chewy and not super flat.

Also, make sure to use a parchment paper covered baking sheet or silicone mat for baking.

Pumpkin Chocolate Chip Cookies – the dough on a spoon

Pumpkin Chocolate Chip Cookies

Chewy chocolate chip cookies get a FALL upgrade with the yummy addition of pumpkin!

Serves: 12-24


  • 1/2 cup butter, melted
  • 1/4 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/3 cup pure pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1 and 1/2 cups all-purpose white flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips


  • Step 1:

    In a mixing bowl, combine melted butter and both sugars. Mix well with a spoon or whisk.

  • Step 2:

    Add egg, vanilla, pumpkin puree, and pumpkin spice. Set aside.

  • Step 3:

    In a separate smaller bowl, mix together flour, salt, and baking soda. Add this to the wet ingredients and stir until dough forms. Stir in chocolate chips.

  • Step 4:

    Chill dough in the fridge for about an hour.

  • Step 5:

    When ready to bake: Preheat oven to 350 degrees and prepare a baking sheet with parchment paper or a silicone mat.

  • Step 6:

    Spoon cookies onto the baking sheet. I pressed down a little with the spatula on the second batch before cooking because if cold, they don't spread a lot.

    I made 12 larger cookies, but you can also make 24 smaller cookies.

  • Step 7:

    Bake in the middle rack for about 10-13 minutes depending on the size of the cookies. (Larger cookies like mine took a little longer to bake.) You want them to be slightly browned on the bottom but slightly undercooked so they will be soft and chewy.

  • Step 8:

    Let the cookies rest on the cookie sheet for a couple minutes to set, then transfer to a cooling rack.

Additional Notes

Recipe adapted from Chelsea' 

Pumpkin Chocolate Chip Cookies – on a cooling rack with pumpkin and chocolate chips nearby

Pumpkin chocolate HEAVEN!

You guys, these are so dangerously YUMMY! What a fun way to include the fall flavors of pumpkin spice in a drool-worthy cookie. Baking season has arrived, and this is a must-try idea!

My family loved them and I’m hoping yours will too!

Pumpkin Chocolate Chip Cookies – closeup of a gooey, open cookie

Have leftover pumpkin puree? Make these:

Written by Lina for Hip2Save. Lina is a proud mom of 2 kids who loves photography, all holidays, cooking, thrift store makeovers, bargain shopping, and DIY makeovers. Her goal is to create a beautiful life and stylish home on a dime! To see all of Lina’s DIY/Crafts created just for Hip2Save, click here.

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