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+ servings

Pumpkin Chocolate Chip Cookies

TGIF - This Grandma Is Fun
Yummy pumpkiny goodness in a soft cookie. And did I mention they have chocolate chips?
5 from 1 vote
Prep Time 10 mins
Cook Time 11 mins
Total Time 21 mins
Servings 50


  • ½ cup 1 stick unsalted butter, softened
  • 1 ¼ cup brown sugar packed
  • 1 ½ cup pumpkin puree not pumpkin pie filling
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped walnuts optional


  • Preheat the oven to 350 degrees F
  • Line two baking sheets with parchment paper or silicone baking mat
  • In a large bowl, beat together butter and brown sugar until smooth and creamy
  • Add the pumpkin, eggs, and vanilla extract and beat until well combined
  • In a medium bowl, whisk together flour, baking powder, salt, and spices
  • Gradually add dry ingredients to the pumpkin mixture until well incorporated
  • Stir in chocolate chips and walnuts, if using
  • Using a cookie scoop or a spoon, drop the dough onto the prepared baking sheets
  • Bake at 350 degrees F for 10-12 minutes, or until the edges of the cookies are lightly browned.
  • Remove from the oven and let cookies cool on baking sheets for 5 minutes before transferring to cooling racks
  • Place cookies in an airtight container and store for several days at room temperature; freeze for longer storage
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