Pumpkin Chocolate Chip Cookies Keep Fall Flavors Alive All Year

Everyone’s favorite cookie gets an extra boost from delicious pumpkin

Adobe Stock / Nataliia

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.

Pumpkin Chocolate Chip Cookies

Makes 36 cookies


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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

Adobe Stock / panor156


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).

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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.

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

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