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Dark Chocolate Chip Pumpkin Cookies



It's officially "put pumpkin in everything" and "can you bring a treat for _______" season now that school and activities are in full swing.

I broke out this recipe for dark chocolate chip pumpkin cookies this week for a gathering, and wow, they are good! The whole family loves them, and several people left with the recipe.

The dough needs to chill for a bit, so keep that in mind. I am guilty of reading details like that midway through making the recipe and then having to backtrack (oops).

The cookies and the dough freeze well, if you can keep from eating them all at once. I think they would made a pretty delish cookie bar, too....


Dark Chocolate Chip Pumpkin Cookies

Makes about 3-4 dozen cookies. 
  • 3 c. Bob's Red Mill 1:1 Gluten Free Flour (can sub all purpose flour)
  • 1-1/2 tsp. baking soda
  • 1 tsp. salt
  • 2-1/2 tsp pumpkin pie spice OR the spice blend below
  • 1 c. (2 sticks) unsalted butter, room temp
  • 1 c. granulated sugar
  • 1 c. brown sugar, packed
  • 2 eggs, room temp
  • 2 tsp. good quality vanilla extract
  • 1 c. (organic) pumpkin puree (not pie filling)
  • 10 oz. dark chocolate chips or chunks
Whisk together the dry ingredients and set aside.  In a mixing bowl, beat the butter on high for about a minute, then add in sugars. Continue beating for another minute or two, scraping the sides down as needed. Add in eggs, and continue beating. Add the pumpkin puree and the vanilla, and mix until combined. Add in the flour mixture until it is fully incorporated, and then stir in the chocolate chips. Chill the dough in a covered bowl in the fridge for an hour (or more - even overnight if you're one of those prepared kinds of people). 

Preheat oven to 350 degrees. Scoop cookies onto baking sheets lined with parchment (I make them 1 to 1-1/2 oz.). Bake them about 10-12 minutes, or until lightly browned - 11 minutes was perfect for me.  Don't let them go too long - they're going to be a little soft, because of the moisture from the pumpkin. Cool completely on the sheet. 

I have frozen the baked cookies and the dough before, both with good results, but they are SO GOOD when they're warm from the oven, so good luck trying to save some for later.

Pumpkin Pie Spice Blend:
  • 1 tsp. cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp nutmeg
  • 1/3 tsp allspice
  • 1/4 tsp. cloves

* I like to have one of Trader Joe's Pound Plus bars of their super amazing 72% cacao dark chocolate (the red wrapper) on hand and use it instead - I just chop it roughly into chunks, but any dark chocolate chips or chunks work.
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