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    pumpkin spice chocolate chip cookie recipe
    Cookies

    Pumpkin Spice Chocolate Chip Cookies Recipe

    by Linette September 15, 2025
    written by Linette

    When the leaves start changing colors and the days start getting shorter I love to start baking! Of course as I’ve said before, pumpkin is one of my favorite fall flavors! Today I have a delicious pumpkin spice chocolate chip cookies recipe to share with you! Yum!

    Pumpkin Spice Chocolate Chip Cookies Recipe

    Pumpkin Spice Chocolate Chip Cookies Recipe

    Print Recipe
    Ingredients Method

    Ingredients
      

    • ¾ C. butter softened to room temperature
    • ½ C. sugar
    • 1 C. brown sugar
    • 2 eggs
    • 2 tsp. vanilla
    • 2 ½ C. flour
    • 2 tsp. baking soda
    • 1 box of pumpkin spice pudding located in the seasonal baking section – I found mine at Walmart
    • 12 oz. chocolate chips

    Method
     

    1. Preheat the oven to 350 degrees and line your baking sheets with parchment paper.
    2. In a large bowl, combine the butter, sugar, brown sugar, eggs and vanilla. Mix well and set aside.
    3. In a smaller bowl, combine the dry ingredients: flour, baking soda and pumpkin spice pudding mix. Mix well and fold the dry ingredients into the wet ingredients. Add in the chocolate chips.
    4. Place the dough in fridge for about 15 minutes to set up.
    5. Remove from the fridge and use a rounded cookie scoop to drop the dough on your cookies sheets. Bake 9-11 minutes. Cookies will turn a nice golden brown color.

    Shop the Post:

    • Pumpkin purée
    • Pumpkin pie spice
    • Semisweet chocolate chips
    • Pre-cut parchment sheets

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    Pumpkin Spice Chocolate Chip Cookie Recipe

    *This recipe makes approximately 2 dozen cookies. Store your pumpkin spice chocolate chip cookies in an airtight container for up to 1 week. I guarantee they won’t last that long though! You can also freeze them for up to a couple months if you want to make them ahead for the holidays.

    For the softest, most flavorful pumpkin spice chocolate chip cookies, blot the pumpkin with a paper towel to remove excess moisture, measure flour with the spoon-and-level method, and chill the dough for about 30 minutes so the cookies hold their shape. Scoop with a small cookie scoop, press a few extra chips on top before baking, and pull them when the edges look set but the centers are still glossy. Let them finish on the sheet for 5 minutes. Store in an airtight container for 3 to 4 days with a slice of sandwich bread to keep them soft. Freeze baked cookies for up to 2 months, or freeze dough balls and bake from frozen, adding 1 to 2 minutes. For gluten free, use a 1:1 baking blend and confirm your chips are GF. For dairy free, swap in plant butter and dairy free chocolate chips.

    Craving more party treats? Try these reader favorites next: Pumpkin Rice Krispy Treats for a cute fall dessert, and Kid-Friendly Mini Taco Bites for a quick savory bite.

    September 15, 2025 0 comment
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