Recipe Image

Pumpkin Chocolate Chunk Cookies

  • 20 m
  • 45 m
Carolyn Casner
“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.”


    • ⅔ cup whole-wheat pastry flour
    • ⅔ cup all-purpose flour
    • 1½ teaspoons pumpkin pie spice
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ¾ cup packed light brown sugar
    • 2 large eggs
    • ¾ cup canned unseasoned pumpkin puree
    • 3 tablespoons melted butter
    • 3 tablespoons canola oil
    • 1 teaspoon vanilla extract
    • ⅔ cup chocolate chunks or mini chocolate chips


  • 1 Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
  • 2 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.
  • 3 Drop the batter by the level tablespoonful onto a prepared baking sheet, spacing the cookies about 1½ 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.
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