Chocolate Chip Pumpkin Cookies

  • prep time10 min
  • total time 20 min
  • serves

After an afternoon of pumpkin picking, forget the traditional pumpkin pie and bake these chunky, bite-sized cookies instead.

Courtesy of Kacey Joanette,, Bowmanville, Ont.

143 Ratings
Directions for: Chocolate Chip Pumpkin Cookies


½ cup (125 mL) salted butter, room temperature

¼ cup (50 mL) granulated sugar

¼ cup (50 mL) brown sugar

1 egg, room temperature

1 tsp (5 mL) vanilla

½ cup (125 mL) pumpkin purée (not pumpkin pie filling)

1 ½ cups (375 mL) whole-wheat flour

1 tsp (5 mL) baking soda

1 tsp (5 mL) ground cinnamon

½ tsp (2 mL) ground nutmeg

⅛ tsp (0.5 mL) ground cloves

⅛ tsp (0.5 mL) ground allspice

⅛ tsp (0.5 mL) ground ginger

½ - ¾ cup (125 - 175 mL) chocolate chips


1. Preheat oven to 350ºF (180ºC). Line baking sheet with parchment paper.

2. In bowl, cream together butter, granulated sugar and brown sugar until light and fluffy, about 5 minutes. Add egg and vanilla, mixing well. Add pumpkin purée, mixing until just combined.

3. In separate bowl, sift together flour, baking soda, cinnamon, nutmeg, cloves, allspice and ginger. Slowly add flour mixture to butter mixture, mixing until just combined. Stir in chocolate chips.

4. Scoop 1 tbsp (15 mL) of batter per cookie onto baking sheet and roll into balls.

5. Bake for 8 to 10 minutes, or until golden brown. Allow to cool for 5 minutes before moving to wire rack.

See more: Bake, Chocolate, Dessert, Fall, Great Canadian Cookbook, Thanksgiving, GCC Thanksgiving

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