Cookie dough

  • unsalted butter : 100 grams (7 tablespoons)
  • flour : 190 grams (1.5 cups)
  • cornstarch : 10 grams (1 tablespoon)
  • baking powder : 0.66 teaspoons
  • cinnamon : 0.25 teaspoons
  • nutmeg : to taste
  • salt : 0.25 teaspoons
  • granulated sugar : 50 grams (1/4 cup)
  • brown sugar : 100 grams (1/2 cup, packed)
  • pumpkin puree : 50 grams (3.5 tablespoons)
  • egg yolk : 1 piece
  • chocolate chips : 50 grams (1/4 cup)


  • Mixing Bowls

    You'll need a couple of mixing bowls to combine the dry and wet ingredients separately. Use one large bowl for the dough mixture and a smaller one for the dry ingredients. Stainless steel bowls are recommended for easy cleaning.

  • Whisk

    A whisk will help you blend the ingredients smoothly, ensuring that the spices are evenly distributed in the dough. It’s a good idea to have both a standard whisk and a balloon whisk for different mixing needs.

  • Spatula

    An essential tool for scrapping down the sides of your bowl to make sure all ingredients are well incorporated. A silicone spatula is particularly effective and easy to clean.

  • Baking Sheet

    Line your baking sheet with parchment paper to prevent the cookies from sticking. It also makes cleanup a breeze!

  • Wire Rack

    Use a wire rack to cool down your cookies after baking. This helps prevent the bottoms from becoming soggy and keeps them crisp.


Step 1

1. Melt the unsalted butter over low heat until fully melted, then set aside to cool slightly.

Step 2

2. In a mixing bowl, combine the granulated sugar and brown sugar. Pour the slightly cooled melted butter into the bowl, add the pumpkin puree and egg yolk, then mix well. Make sure the butter is not too hot to avoid cooking the egg yolk.

Step 3

3. Gradually add the sifted flour, cornstarch, baking powder, cinnamon, nutmeg, and salt into the mixture. Stir until the dough is just combined and not too dense.

Step 4

4. Fold in the chocolate chips until they are evenly distributed throughout the dough.

Step 5

5. Refrigerate the dough for 15-20 minutes to firm up slightly, making it easier to handle. Chilling the dough helps prevent the cookies from spreading too much during baking.

Step 6

6. Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

Step 7

7. Place spoonfuls of dough onto the prepared baking sheet, leaving enough space between them as they will expand during baking. Using a cookie scoop can help ensure uniform size and shape.

Step 8

8. Bake in the preheated oven for 10-11 minutes. The centers of the cookies should remain soft.

Step 9

9. Allow the freshly baked cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. Using a spatula can prevent the cookies from breaking during transfer.

Step 10

10. Enjoy the cozy flavors of autumn with each bite of our Chocolate Chip Pumpkin Cookies, perfect for chilly evenings and a cup of your favorite warm beverage.


Serving Suggestions & Ideas 🌟

These Chocolate Chip Pumpkin Cookies are versatile and can be enjoyed in myriad ways!

Warm and Cozy: Serve them straight out of the oven with a frothy cup of hot chocolate or a steaming mug of pumpkin spice latte. The warmth coupled with the melty chocolate chips equals heaven in every bite! ☕🍫

A Festive Treat: Planning a Halloween party or a fall gathering? These cookies make for a perfect seasonal treat! Arrange them in a decorative platter with some mini pumpkins and autumn leaves to enhance the festive vibes. 🎃🍂

Ice Cream Sandwiches: Turn these cookies into decadent ice cream sandwiches by adding a scoop of your favorite ice cream flavor between two cookies. Try vanilla, cinnamon, or even pumpkin ice cream for an over-the-top dessert! 🍦🍪

Gifting Idea: Pack these cookies in a cute mason jar tied with a ribbon for a heartwarming homemade gift. It's a sweet way to show you care, and who can resist a jar full of freshly made cookies? 🎁❤️


Gluten-Free & Vegan Variations 🌱

For a Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend. Make sure to choose a blend that includes xanthan gum or add a teaspoon yourself to help the dough bind.

For a Vegan Version: Use a vegan butter alternative and replace the egg yolk with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Make sure the chocolate chips are dairy-free as well. 🥥🍫

With these simple substitutions, everyone can enjoy the delightful taste of these pumpkin cookies without compromising on dietary needs! 🥰


  • How do I know when the cookies are done?

    The cookies should have a slightly golden edge but remain soft in the center. Baking for 10-11 minutes should achieve this texture.

  • Can I freeze the dough?

    Yes, you can freeze the cookie dough. Roll it into balls and place them on a baking sheet to freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding a couple of extra minutes to baking time.

  • Why do my cookies spread too much?

    Ensure your butter is not too hot when mixing, as it can cause the cookies to spread excessively. Also, chilling the dough helps in maintaining the shape.

  • How can I make my cookies chewier?

    Using a higher ratio of brown sugar to granulated sugar will yield chewier cookies. Additionally, slightly underbaking the cookies will keep the insides soft and chewy.

  • Can I add nuts to this recipe?

    Absolutely! Chopped walnuts or pecans would be a delicious addition. Fold them in with the chocolate chips for an extra crunch and flavor boost.

  • How can I prevent my cookies from becoming hard?

    Be careful not to overbake your cookies. Also, store them in an airtight container at room temperature to retain their softness for several days.

Nutrition facts

Chocolate Chip Pumpkin Cookies
Recipe Yield:12 cookies
Calories:Per Serving
Calories (Min - Max):150 - 180
Total Fat:8g
Saturated Fat:5g
Total Carbohydrate:22g
Total Sugars:12g