Chef’s Chocolate Chip Pumpkin Cookies

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Ah, fall, that magical time of year when Mother Nature breaks out her paintbrush and turns the world into a canvas of yellow and gold. It's a season where we all become fashion-forward lumberjacks, donning our coziest sweaters and hipster hats, ready to embrace the impending cold with open arms.

But wait, what's that sound? It's the rustling of little feet as kids huddle together, scheming their diabolical Halloween candy heist plans. And in the coffee shops, there's a familiar chorus ringing through the air: "PUMPKIN SPICE LATTE PLEASE!"

Seriously, folks, it's like the PSL is the Beyoncé of beverages. Can we not?

Pumpkin. Oh, pumpkin. Every chef has that one ingredient they'd gladly banish from existence. For me, it's this ghoulish gourd. We've had a love-hate relationship that's juicier than a daytime soap opera. And just like the leaves falling from trees, pumpkin's taking over our lives. It's in our lattes, and our pies, and heck, it's even infiltrated our local markets!

Now, don't get me wrong; pumpkin has its moments. It can be a sweet delight or add earthy goodness to a hearty hash. It's even been known to moonlight as a mashed potato substitute. But today, I present to you a recipe that'll make you forget all about your pumpkin spice latte woes: "Pumpkin Chocolate Chip Cookies."

These bad boys are show-stoppers, fit for adults and kids alike. They're fun to make, easy to devour, and perfect for those cozy coffee dates with friends or epic movie nights with the fam. So, let's dive into the world of pumpkin, one chocolatey bite at a time.

Please, folks, enjoy the deliciousness that is Pumpkin Chocolate Chip Cookies. It's the pumpkin we can all get behind!


  • 1/2 cup (113g) unsalted butter, melted & slightly cooled
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 6 Tablespoons (86g) pumpkin puree (see note)*
  • 1 1/2 cups (188g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon store-bought or homemade pumpkin spice
  • 1/2 cup (90g) semi-sweet chocolate chips, plus a few extra for the tops


1. In a medium bowl, mix together melted butter, brown sugar, and granulated sugar until smooth. 

2. Add vanilla and pumpkin, and mix until well combined. Set aside.

3. In a large bowl, combine flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.

4. Pour the wet ingredients into the dry ingredients, and stir with a large spoon or spatula. The dough will be soft. Add 1/2 cup of chocolate chips and gently mix.

5. Cover the dough and refrigerate for at least 30 minutes (you can keep it in the fridge for up to 3 days).

6. Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.

7. Scoop out about 1.5 tablespoons of dough for each cookie, roll them into balls, and place them on the baking sheets, leaving space between them.

8. Flatten the tops of the dough balls slightly using the back of a spoon or a cup.

10. Bake for 11-12 minutes, until the edges are set. The center will be soft. If the cookies don't spread much, flatten them with a spoon after baking.

11. Optionally, press a few chocolate chips onto the warm cookies for decoration.

Let the cookies cool on the baking sheets for at least 10 minutes before transferring them to a wire rack to cool completely. They taste even better as they cool.

Store the cookies in an airtight container at room temperature for up to 1 week.

Enjoy your homemade pumpkin chocolate chip cookies!

Jennifer Rives

This article is about my personal profile as a writer. It includes the genres I write in, the style I write in, and advice I have for new writers.


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