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Dark Chocolate Chip Pumpkin Cookies

Allison of Some the Wiser is treating us to this Dark Chocolate Chip Pumpkin Cookie recipe today.

Pumpkin is one of my favorite parts of fall.

I can vouch for the deliciousness of these soft pumpkin cookies because Allison shared them at the park with us this past Monday.

Welcome, Allison!

Today it finally feels like fall in my corner of the world.

I woke up to grey skies and the sound of rain.

I knew as soon as my feet hit the chilly wood floor that today was going to be a baking day.

dark chocolate chip pumpkin cookies

When the temperature outside starts dropping, I start thinking of ways to invite warmth indoors.

A hot oven is at the top of my list.

Since today felt like the first real day of Autumn, with the cooler weather and the first appearance of yellow leaves in my yard, I pulled out the pumpkin recipes.

I know that there are so many fine squashes out there.

Butternut, Kobocha, and Acorn are some of my favorites.

But this time of year, pumpkin has a special place in my heart.

dark chocolate chip pumpkin cookies

This Dark Chocolate Chip Pumpkin Cookie recipe is a tried and true favorite.

It is a family recipe, passed along from kitchen to kitchen, that has only improved with time.

When you use a high quality pumpkin puree (I like to use homemade pumpkin puree, but in a pinch you can’t beat canned pumpkin!) and some good dark chocolate, these Dark Chocolate Chip Pumpkin Cookies are a perfect Autumn treat.

More Pumpkin Fall Favorite Recipes:

Looking for even more Pumpkin Recipes?

Be sure to check out these 25 Pumpkin Recipes to Try this Fall – So, if like me, you have a pumpkin hoarding problem you now have a very good excuse. I’ve just shared my favorite Pumpkin Recipes for you to try this fall.

What are some of your favorite things about Autumn?

dark chocolate chip pumpkin cookies

Dark Chocolate Pumpkin Cookies

Yield: approximately 2 dozen

Soft fluffy pumpkin cookies studded with chunks of dark chocolate are perfect for fall!

Ingredients

Wet Ingredients

  • 1 cup pumpkin puree
  • 1 1/2 cups sugar
  • 1 egg
  • 1/2 cup butter, softened
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla

Dry Ingredients

  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 cups flour
  • 2 cups dark chocolate chips (I used Ghiradelli 60% Cacao Chips)

Instructions

  1. Preheat oven to 350 degrees F. Lightly grease cookie sheet and set aside.
  2. Combine wet ingredients in a bowl and mix. Sift in dry ingredients. Stir in chocolate.
  3. Drop by spoonful onto greased cookie sheet and bake at 350 degrees F for approximately 10-13 minutes or until bottom of cookie is lightly browned.

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Nutrition Information
Yield 24 Serving Size 1 cookie
Amount Per Serving Calories 213Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 19mgSodium 154mgCarbohydrates 32gFiber 2gSugar 20gProtein 2g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

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Virginia Guest

Tuesday 17th of September 2019

Back in 1964 I worked with the Director of Dietetics at Seattle’s Children’s Hospital and we got a huge amount of pumpkins donated. The Director said Ok everyone please come up with recipes using pumpkin that the children will like. I spent a Saturday trying to find a pumpkin cookie and couldn’t find any (no internet then) so I started experimenting. Finally I came up with one for Pumpkin Chocolate Chip Cookies. As the years went by I shared the recipe with friends far and wide. Plus in some groups sold favorite recipe cookbooks with in included. Now I find them everywhere. They are still a favorite with my family and the children at the hospital. 

Katie

Wednesday 18th of September 2019

What a fun story! Thank you for sharing that.

Jessica

Friday 16th of November 2012

Just made these tonight - I made the first dozen without chocolate chips (just sprinkled them with vanilla sugar before baking) and the next two dozen with dark chocolate chips. Delicious! I ate so much dough that I could only eat three warm cookies. Great recipe, thanks for sharing with us!

becca

Saturday 26th of November 2011

j/curious I'm a sporadic baker, just wondering if there is a way to get a more crisp texture, I will confess I did use (close your eyes) canned pumpkin--I tried leaving them in a little longer but the texture remained pretty soft. Thanks!

Katie

Saturday 26th of November 2011

This is a soft cookie recipe and the cookies will not have a crisp texture like a more traditional chocolate chip cookie due to the moisture of the pumpkin puree.

Kevin (Closet Cooking)

Tuesday 25th of October 2011

Pumpkin chocolate chip cookies are so good!

fran

Sunday 23rd of October 2011

Made these yesterday and they were wonderful!!