September 17, 2016 Kimberlie


Pumpkin Chocolate Chip Cookies, The Finer Cookie.

Pumpkins baked into cookies, spiced with autumn’s cinnamon, nutmeg and clove, trigger memories of family, back-to-school and holiday time. Soft and aromatic, pumpkin chocolate chip cookies pack into lunch boxes and cookie jars. Kids will trade them in the school yard. Dogs'll cry for them too. These Ambassadors of Fall announce the coming of Halloween. Simple to mix, fast in the oven, they're scary good. Try this recipe for pumpkin chocolate chip cookies and leave me a message below.

The original recipe comes from Sally's Baking Addiction. It is expertly written and comes with many excellent tips. Thank you Sally.

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  • Makes 30-32 cookies
  • 1 cup or 1 stick (4 ounces 115 grams) unsalted butter
  • 1/4 cup (1.75 ounces/50 grams) Muscovado sugar or packed light or dark brown sugar
  • 1/2 cup (3.5 ounces/100 grams) granulated white sugar
  • 1 teaspoon vanilla extract
  • 6 tablespoons (86 grams) pumpkin puree (not pumpkin pie filling)
  • cups (6.7 ounces/190 grams) bleached all-purpose flour (see How to Weigh and Measure)
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • teaspoon cinnamon powder
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • OR 1½ teaspoons of pumpkin pie spice
  • 1/2 cup (90 grams) your favourite dark chocolate semi-sweet chocolate chips


  • In a medium saucepan, melt the butter.
  • Add brown and white sugar to the melted butter and whisk vigorously to melt the sugar with no lumps.
  • Whisk in the vanilla and pumpkin puree and set aside to cool.
    pumpkin chocolate chip cookie the finer cookie

    Adding pumpkin to the butter and sugar mixture.

  • In a large bowl, thoroughly combine the flour, salt, baking powder , baking soda, and spices. Set aside.
    pumpkin chocolate chip cookie the finer cookie

    Spices are the heartbeat of pumpkin chocolate chip cookies.

  • Roughly chop the chocolate if you’re not using chips. If you’re using chocolate chips, measure them into a small bowl and set aside.
    pumpkin chocolate chip cookie the finer cookie

    Chopped chocolate adds richness to the pumpkin chocolate chip cookies.


  • Add the melted butter sugar mixture to the dry ingredients and mix just until the flour particles are moistened.
    pumpkin chocolate chip cookie the finer cookie

    Add wet to dry ingredients. The proper sequence.

  • Toss in the chocolate and mix again until evenly distributed. It’s normal for the dough to be sticky at this stage.
  • Cover the cookie dough with plastic wrap and set it in the refrigerator for a minimum of 30 minutes or overnight. Chilling is mandatory.
    pumpkin chocolate chip cookie the finer cookie

    Cold cookie dough, ready to be shaped.


  • Preheat oven to 350°F (177°C).
  • Line two large baking sheets with parchment paper or silicone baking mats.
  • I like to measure the dough into 19-21 gram pieces. The result is uniformly sized cookies that bake evenly. Alternately, roll the dough into balls between your palms, about 1 inch each.
    pumpkin chocolate chip cookie the finer cookie

    The cookie dough rolled, flattened and rough.

  • Flatten the cookie dough into disks. This cookie recipe doesn’t spread much if at all.
  • Bake the cookies for 8-10 minutes. The cookies will look very soft and under baked. Resist the urge to bake them longer because as they cool, they will firm up, yet remain chewy. Over baking these cookies will make them dry and pasty.
    pumpkin chocolate chip cookie the finer cookie

    Pumpkin Chocolate Chip Cookies just out of the oven.


  • Cool the cookies at least 30 minutes before trying them. The texture needs time to settle.


  • Store at room temperature in an air tight container.
  • Baked cookies freeze well up to three months.
  • Unbaked cookie dough balls freeze well up to three months.
  • Bake frozen cookie dough balls for an extra minute, no need to thaw.
  • NOTE ON FLAVOUR MATURATION: At room temperature, the pumpkin flavour develops overnight and the moisture redistributes. These cookies taste great on baking day, but are even better the next day.
    pumpkin chocolate chip cookie the finer cookie

    Pumpkin Chocolate Chip Cookie, The Finer Cookie.


  1. Terri 4 months ago

    I just baked a batch. They are to die for! Just the right amount of spices with the pumpkin and chocolate. Addictive. I wasn’t sure how long to whisk the sugars and melted butter – whether to leave it on the stove or remove from heat. I kept it on the the stove for a bit on low heat. I noticed the dough was sticky as mentioned in the recipe but it did firm up in the fridge as expected. I scooped it and baked them up. They came out just right. Brilliant recipe!

    • Author
      Kimberlie 4 months ago

      Hi Terri,
      Wonderful to hear of your success with these cookies. You only need to whisk the sugar and butter long enough to dissolve the sugar and any lumps. Once that is complete, you can let the butter cool a bit. It doesn’t ned to be hot when you add in the flour mixture.

      Try not to eat them all in one day because the pumpkin will taste better on the following days.

  2. Joan 4 months ago

    This pumpkin chocolate cookie recipe looks so good.. Cannot wait to try them.

    • Author
      Kimberlie 4 months ago

      Hello Joan, After you taste them, please let me know what you thought. They’re super easy to mix and bake up. Thanks for leaving a message.

  3. What a great recipe! I loved the mix of pumpkin, spices and chocolate. Thanks for letting me taste test! 🙂
    And your photos are particularly stunning for this post- great job Kim! 🙂

    • Author
      Kimberlie 4 months ago

      Hi Hilary, wonderful to hear from you. I’m very happy you liked these cookies. I think they taste like pumpkin pie.

  4. Diane 2 months ago

    The smell of pumkpin all over the kitchen is great on that cold winter day. Thanks Kim

    • Author
      Kimberlie 2 months ago

      I remember. What I love.

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