All the Fall Feels

Published on September 20, 2025 at 3:12 PM

Pumpkin Chocolate Chip Cookies

Not sure if it's the overcast weather today (it certainly is still warm outside), but I definitely have the fall feels. I cut back my peonies (if you know, you know), got out more fall decorations, and did some baking. Nothing makes it seem more like fall around here than these cookies - Pumpkin Chocolate Chip. They come together in a snap and are so good. Plus pumpkin is a superfood, right? So really they are like a little health food bite, not in the cookie category. They are cake-like, and fill the whole house with the smells of pumpkin and spices. It's the cookie (aka health food) that goes with coffee, hot cider, a glass of milk, or just on it's own. However - do not double this recipe. It makes a ton!

Information

Ingredients

  • 3 cups sugar

  • 30 oz canned pumpkin (about 3¾ cups)

  • 1 cup melted butter

  • 1 tsp vanilla

  • 2 large eggs

  • 4 tbsp pumpkin pie spice

  • 6 tsp baking powder

  • 1½ tsp baking soda

  • 1 tsp salt

  • 5 cups all-purpose flour

  • 12 oz chocolate chips (about 2 cups)

Equipment Needed
Large mixing bowl, medium bowl, whisk, rubber spatula, small ice cream scoop or cookie scoop, parchment paper, baking sheets, cooling racks.

Step-by-Step Directions

  1. Preheat the oven.
    Set your oven to 375°F (190°C) and line your cookie sheets with parchment paper.

  2. Mix dry ingredients.
    In a large bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice until well combined. Set aside.

  3. Combine sugar and butter.
    In a separate bowl, whisk together the sugar and melted butter until smooth.

  4. Add eggs and vanilla.
    Beat in the eggs, one at a time, then stir in the vanilla extract.

  5. Incorporate pumpkin.
    Stir in the canned pumpkin until everything is fully blended and smooth.

  6. Bring wet and dry together.
    Pour the wet pumpkin mixture into the dry ingredients. Use a spatula or wooden spoon to fold everything together until just combined. Don’t overmix — stop when no streaks of flour remain.

  7. Fold in chocolate chips.
    Stir in the chocolate chips until evenly distributed throughout the dough.

  8. Scoop the cookies.
    Using a small ice cream scoop or cookie scoop, drop rounded balls of dough onto the prepared baking sheets. Don't be alarmed - it's a goopy dough! Leave about 1.5 inches of space between each cookie - they do not spread out as they bake.

  9. Bake.
    Bake the cookies in the preheated oven for 15 minutes, or until the tops are set and the edges are just beginning to turn golden.

  10. Cool.
    Remove the cookies from the oven and let them cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.

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