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Pumpkin Chocolate Chip Cookies


  • 1 cup (2 sticks) unsalted butter, softened

  • 1 cup white sugar

  • 1 cup light brown sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 cup canned pumpkin puree

  • 3 cups all-purpose flour

  • 2 teaspoons baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon ground cloves

  • 2 cups (12-ounce bag) milk chocolate chips, or semisweet

  • Nonstick cooking spray or parchment paper



  • Heat the oven to 350 degrees F.

  • Spray cookie sheets with nonstick spray or line them with parchment paper.

  • Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy.

  • Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree.

  • In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.

  • Slowly beat the flour mixture into the batter in thirds.

  • Stir in the chips.

  • Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges.

  • Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.  Enjoy!!

  • Image of a plate of pumpkin Chocolate Chip Cookies
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