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  • Writer's pictureMara Shanahan

Pumpkin Spice Chocolate Chip Cookies

September is here and we all know what that means... It's Pumpkin Spice Season! I honestly have sort of a love/hate relationship with Pumpkin Spice flavor. Maybe not hate... that's a strong word. Maybe a love/indifference relationship. While I do love pumpkin flavor, and the warm spices typically used with it, such as in pumpkin pie, I'm kind of over the hype of the #PSL and everything that comes along with it, you know?

Anyhow, these cookies... These cookies are great! Just the right amount of sweet, soft, and a perfect two-bite size. Perfect with a hot drink on a crisp fall day.

These don't spread much at all, so you don't have to space them too far, and can fit plenty on a cookie sheet:



2 1/4 cups flour

1 tsp. Baking Powder

1/2 tsp. Baking Soda

1 1/2 tsp. Pumpkin Pie Spice

1 cup (2 sticks) butter, softened

1/2 cup granulated sugar

1/2 cup light brown sugar

2 eggs

1 can (15 oz) 100% Pure Pumpkin

1 tsp. Vanilla extract

1 cup chopped Walnuts (toasted)

1 1/2 cups mini chocolate chips (basically, 1 bag. Can be any kind of chocolate chip. You do you)


Preheat oven to 375F.

Prep cookie sheets (either grease or use parchment paper).

In a medium bowl, mix flour, baking powder, baking soda, and pumpkin spice. Set aside.

In a large bowel, beat butter and sugar until fluffy (either with a hand mixer or stand mixer). Beat in eggs, one at a time, until smooth. Add canned pumpkin and vanilla and mix until smooth. Add flour in small bits and mix until smooth.

Fold in walnuts and chocolate chips. A Danish Dough Whisk works great for this. Get yourself one!

Spoon small scoops (tablespoon size) onto the cookie sheet and bake for 18 minutes.

Enjoy! Yields about 60 cookies. I'm not completely sure, because my husband and I started eating them before I was through.

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