Classic chocolate chip cookies get a fall update by mixing in pumpkin puree and pumpkin spice. Not only are these pumpkin cookies even more flavorful than regular chocolate chip cookies, they're also oh-so-soft and cakelike. Use chocolate chunks for big gooey bites of chocolate or opt for mini chocolate chips to ensure a bit of chocolate in each bite.

Carolyn Casner
Source:, October 2018


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray.

  • Whisk whole-wheat flour, all-purpose flour, pumpkin pie spice, baking powder, baking soda and salt in a large bowl. Whisk brown sugar, eggs, pumpkin puree, butter, oil and vanilla in a medium bowl. Stir the wet ingredients and chocolate chunks (or chips) into the dry ingredients until well combined.

  • Drop the batter by the level tablespoonful onto a prepared baking sheet, spacing the cookies about 1 1/2 inches apart. Bake until firm to the touch and lightly golden on top, 10 to 13 minutes. Transfer to a wire rack to cool.


To make ahead: Store airtight at room temperature for up to 3 days.

Nutrition Facts

64.2 calories; protein 0.9g 2% DV; carbohydrates 8.9g 3% DV; exchange other carbs 0.5; dietary fiber 0.6g 2% DV; sugars 5.3g; fat 3.1g 5% DV; saturated fat 1.2g 6% DV; cholesterol 11.6mg 4% DV; vitamin a iu 755.3IU 15% DV; vitamin c 0.2mg; folate 5.9mcg 2% DV; calcium 11.3mg 1% DV; iron 0.3mg 2% DV; magnesium 5.2mg 2% DV; potassium 26.1mg 1% DV; sodium 62.3mg 3% DV; thiaminmg 2% DV; added sugar 5g.

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Rating: 5 stars
Love that this recipe combines whole-wheat pastry flour and all-purpose flour. The pastry flour creates and delicate texture that you don't usually get in baked goods when using whole-wheat flour, and the chocolate chunks are a delightfully sweet addition! Read More