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. Source:, October 2018

Carolyn Casner


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 calories; 3.1 g total fat; 1.2 g saturated fat; 12 mg cholesterol; 62 mg sodium. 26 mg potassium; 8.9 g carbohydrates; 0.6 g fiber; 5 g sugar; 0.9 g protein; 755 IU vitamin a iu; 6 mcg folate; 11 mg calcium; 5 mg magnesium; 5 g added sugar;

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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