Pumpkin Chocolate Chip Cookies
Prep time
Cook time
Total time
Pumpkin and semi-sweet chocolate chips combine for a favorite fall cookie recipe
Recipe type: Cookies
Serves: 16
  • 4 ounces unsalted butter (1 stick), softened
  • 3½ ounces light brown sugar (1/2 cup packed)
  • 3½ ounces granulated white sugar (1/2 cup)
  • 1 egg yolk
  • 2 teaspoon pure vanilla
  • 1 ounce rolled (old-fashioned) oats (1/4 cup)
  • 4¾ ounces canned pumpkin (1/2 cup) *I used Libby's 100% pure pumpkin
  • 7 ounces unbleached flour (1½ cup)
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 teaspoons pumpkin pie spice
  • 6 ounces semi-sweet chocolate chips (1 cup)
  1. Cream together butter and sugars in mixing bowl.
  2. Add egg yolk and vanilla and mix.
  3. Add the rolled oats.
  4. Blend in the pumpkin and beat only until blended.
  5. Combine the dry ingredients of flour, baking soda, baking powder, salt and pumpkin pie spice and mix into cookie batter.
  6. Stir in the chocolate chips.
  7. Cover mixing bowl and chill for 30 minutes.
  8. Preheat oven to 350 degrees while the dough is chilling.
  9. Scoop 16 to 18 cookies using a 2 inch cookie scoop (or use large spoon) placing on silplat or parchment lined cookie sheet.
  10. Bake in 350 degree oven for 12-13 minutes. Let cool on tray. For extra chocolate chips on surface of cookie, I pressed additional chocolate chips into each cookie after baking. Do this step if you like extra chocolate!
Recipe by Country Cupboard Cookies at https://countrycupboardcookies.com/pumpkin-chocolate-chip-cookies/