Pumpkin Chocolate Chip Cookies Keep Fall Flavors Alive All Year

Everyone’s favorite cookie gets an extra boost from delicious pumpkin with this fall-themed dessert staple in the Hudson Valley.

Once fall hits the Hudson Valley, apple- and pumpkin-flavored delights dominate palates. Believe it or not, pumpkin and chocolate compliment each other perfectly, especially in this cookie recipe. Add in local pumpkin if you can for an extra-special fall treat. Not sure where to find a pumpkin near you? Our local guide will help you find the perfect pumpkin patch.

While these pumpkin chocolate chip cookies are a treat on their own or paired with a cold glass of milk, they’re also an ideal sweet to snack on during autumnal adventures in the Hudson Valley. Whip up a fresh batch, then bring them with you to admire fall foliage, explore the region during a spooky ghost tour, or work your way through a corn maze.

Pumpkin Chocolate Chip Cookies

Course: DessertCuisine: AmericanDifficulty: Easy


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This recipe for pumpkin chocolate cookies pairs your favorite treat with the flavors of fall in the Hudson Valley.


  • 1 cup whole wheat flour

  • 1 cup all-purpose flour

  • ¾ tsp baking soda

  • ½ tsp baking powder

  • ½ tsp kosher salt

  • ½ tsp ground cinnamon

  • ¼ tsp ground nutmeg

  • 2/3 cup butter (room temperature)

  • 1 cup tightly packed brown sugar

  • 1 cup unsalted canned pumpkin

  • 2 large eggs

  • 1 tsp vanilla extract

  • 2/3 cup miniature dark chocolate chips


  • Preheat oven to 375 degrees. Line baking sheets with parchment paper or light spritz of cooking spray.
  • Combine whole wheat flour, all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg in bowl. Set aside.
  • Using stand mixer on medium speed, cream butter and brown sugar until light and smooth (approx. 3 minutes).
  • Add pumpkin, eggs, and vanilla extract; blend until combined. Mixture may appear curdled or broken.
  • On low speed, add dry ingredients until just blended (approx. 2 minutes). Fold in chocolate chips until evenly distributed in batter.
  • Drop spoonfuls (approx. 2 Tbsp.) onto baking sheets, 2 inches apart.
  • Bake until bottom is golden brown (approx. 15 minutes). Transfer to wire racks and let cool. Store in air-tight container for up to 3 days.


  • Chef’s hint: Replace chocolate chips with raisins or other dried fruits and add chopped, toasted nuts for a more autumnal treat.

Looking for a full fall spread to pair with your pumpkin chocolate chip cookies? Lean into the gourd-eous flavors of autumn with this pumpkin macaroni and cheese or these roasted Brussels sprouts. To drink, opt for this mead cocktail or this fall riff on your favorite summer sangria.

Adobe Stock / panor156

Related: These Peanut Butter Chickpea Energy Balls Are the Ultimate Snack

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