Pumpkin Dark Chocolate Chip Cookies Recipe

Name: Pumpkin Dark Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pumpkin puree; 2 1/2 cups all purpose flour; 1 1/2 cups granulated sugar; 1 egg; 1/2 cup unsalted butter (1 stick), softened; 1 tsp cinnamon; 1 tsp pure vanilla extract; 1 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 2 cups dark chocolate chips

Servings: persons

1
Position racks in the middle and upper third of the oven. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
2
In a large bowl, beat together the sugar and butter (I used my hand mixer, but you can use a whisk instead). Beat/whisk in the pumpkin, egg, and vanilla. Sift in the flour, cinnamon, baking soda, baking powder, and salt - mix to combine. Stir in the chocolate chips.
3
Refrigerate the dough for about 15 minutes - I found that it was easier to deal with when it was a bit firmer and colder.
4
Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets. Bake for 12-13 minutes (I baked two sheets at a time), until cookies are lightly browned around the edges. Cool on the cookie sheet on a cooling rack for a few minutes, then transfer cookies directly to cooling rack.

1274

kcal

Calories

Fat

185

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup pumpkin puree, 2 1/2 cups all purpose flour, 1 1/2 cups granulated sugar, 1 egg, and more.

Yes, Pumpkin Dark Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Dark Chocolate Chip Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions