Flour and Flowers | A Kitchen and Garden Blog

Post Thanksgiving: Pumpkin Chocolate Chip Cookies

These didn’t make it into the rotation on Thanksgiving day, so I snuck them into the following weekend.

The dough was really tasty, although I’m not 100% sure I liked the way the pumpkin flavor turned out – I might try a different brand next year – but the cookies…  The cookies were actually more like cookie-shaped pumpkin chocolate chip muffins.  The texture was very different from a cookie, almost fluffy.  But they were delicious, and we did eat the 12 that I baked that night.

The verdict: Not the best things, but good enough.  I’ll probably bake off the rest of the dough that’s in the fridge right now, but next time, I’ll probably try to find a different recipe.


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, not semisweet
  • Nonstick cooking spray or parchment paper


  1. Heat the oven to 350F.
  2. Spray cookie sheets with nonstick spray or line them with parchment paper.
  3. Using a mixer, beat the butter until smooth.
  4. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy.
  5. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree.
  6. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  7. Slowly beat the flour mixture into the batter in thirds.
  8. Stir in the chips.
  9. 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.
  10. Remove the cookie sheets from the oven and let them rest for 2 minutes.
  11. Take the cookies off with a spatula and cool them on wire racks.

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