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fresh pumpkin chocolate chip cookies


Adapted from Pumpkin Chocolate Chip Cookies by King ArthurBaking


  • 2 1/4 C (269g) unbleached all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 16 Tbsp unsalted butter, softened
  • 1/2 C brown sugar
  • 1/2 C granulated sugar
  • one 15-ounce can pumpkin
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 C semisweet chocolate chips

Pumpkin Chocolate Chip Cookie Ingredients


  • Preheat the oven to 375°F (191°C).
  • Whisk together the flour, salt, spices, baking powder, and baking soda in a bowl. To ensure a very even mixing, you can sift them together, as well. 
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  • In the bowl of a stand mixer (or use a hand mixer in a large bowl) cream together the butter and sugars until smooth, scraping the bowl sides if needed. 

Creaming butter with sugars

  • Add the canned pumpkin, the eggs, and the vanilla to the butter mixture and beat until well combined.
  • With the mixer on low speed, slowly add the dry ingredients to the wet ingredients. Do not over mix.
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  • Stir in the chocolate chips.
  • Scoop the cookie batter onto a prepared (greased or parchment-ed) sheet pan using a tablespoon scoop, to make dough balls that are about 1.25″ in diameter. 
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  • Bake the cookies, setting a timer for 18 minutes. 
  • When the timer sounds, test the internal temperature of the cookies using a Thermapen Mk4. If the cookies haven’t reached 200°F (93°C), close the oven and give them a few more minutes. If the lowest temp you see on the Thermapen display is 200°F (93°C) or even a little above, take the cookies out!
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  • Allow the cookies to cool on the pan for 5 minutes, then move them to a rack to finish cooling. 
  • Eat them! 

Fresh, warm pumpkin chocolate chip cookies