Pumpkin Chocolate Chip Cookies

Originally posted 11/24/17

Ingredients (Yield: 2 dozen cookies)

1 stick (1/2 cup) butter

½ cup brown sugar

½ cup white sugar

1 tsp cinnamon

½ tsp nutmeg

½ tsp salt

½ tsp baking soda

½ cup pumpkin

1 tsp vanilla

2 cups flour

½ cup chocolate chips


Step 0.5: Preheat the oven to 350F. Line a baking sheet with aluminum foil or parchment paper.

Step 1: Brown your butter. Alternatively, use melted butter, but browned butter gives a great taste! 

Step 2: Mix together your white sugar, brown sugar, salt, cinnamon, nutmeg, and baking soda. Pour your melted butter over the top and mix well.

Step 3: Add pumpkin puree and vanilla to the butter/sugar mixture and mix well to combine.

Step 4: Add 1 cup of flour and stir to combine, then add the second cup of flour and stir to combine.

Step 5: Add your chocolate chips and stir briefly to combine.

Step 6: Drop spoonfuls of cookie dough onto a baking sheet 1-2 inches apart.

Step 7: Bake for 7-9 minutes. The cookies will be slightly browned on the edges, but not in the middle. Do not over bake–the bottoms of these cookies burn easily. If the cookies seem a little soft, don’t worry, they’ll set up

Step 8: Cool slightly or all the way before serving. Store in an airtight container for up to one week.

Minnesota-based grad student, future RD, educator, content creator, and mac and cheese expert! Natalie is currently a Masters of Public Health student and dietetic intern at the University of Minnesota, and is on-track to becoming a registered dietitian-nutritionist. She earned her bachelor's degree in Dietetics in 2019 from St. Catherine University.