Le Food Snob

Dark Chocolate Chip Pumpkin Spice Cookies

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Even though I’ve been obsessed with pumpkin everything this year, I’ve been hesitant to make pumpkin chocolate chip cookies. Why? Because I generally don’t like the cakey texture the pumpkin lends to the cookie. If I wanted cake, I’d eat cake. But when I want a cookie, I want the texture of a cookie. Got it?

So I decided to search for an un-cake like cookie and lo and behold I found one immediately at sallysbakingaddiction.com. I was really glad I stumbled upon this blog. After two seasons of unsuccessful pumpkin cookie making, Sally discovered (and shared!) the secret(s) to uncakelike pumpkin cookies: melting the butter and eliminating the eggs. As I was reading Sally’s suggestion to eliminate the eggs, it dawned on me that when I was trying to find substitutes for eggs to make a dish vegan, I once used pumpkin in its stead. It was like a light bulb going off in my head. You really don’t need eggs if you’re using pumpkin. Thank you, Sally!

My recipe is adapted from Sally’s in that I decided to brown the butter when melting and I eliminated the baking powder.


  • 1 c. butter, browned
  • 1 c. granulated sugar
  • 1 tsp. vanilla extract
  • 1 c. spiced pumpkin puree
  • 3 c. flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 1/2 to 2 c. dark chocolate chips


  1. In the bowl of a stand mixer, stir the melted/browned butter and  sugar together. Mix in the vanilla and pumpkin puree until smooth.
  2. Add to the pumpkin mixture flour, salt, and baking soda and mix until incorporated. Fold in about one cup of chocolate chips. Cover the dough and chill up to 3 days. (I would strongly suggest waiting at least one day if not two. If you can wait all three kudos to you!)
  3. Take the dough out of the refrigerator. Preheat the oven to 350F degrees. Line baking sheets with parchment paper or spray with cooking spray.
  4. Roll the dough into balls, about 1 to 2 tablespoons of dough each. Slightly flatten the dough balls and press additional chocolate chip cookies into the tops (to make the cookies look pretty). Bake the cookies for 10-12 minutes. The cookies may look underbaked. You have to be careful to fight the urge to continue baking them because if you do (I did with one batch), they turn out slightly dry. Not horribly dry, but definitely a bit on the dry side.
  5. Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack.  (I let them cool completely on the pan.)


Recipe rating: 

Because of the spice in the pumpkin puree, these cookies turned out pretty darn spicy. I’m not exactly sure how much I like the spice in the cookie. I may have to continue trying until I can make an educated determination.



6 Replies to “Dark Chocolate Chip Pumpkin Spice Cookies”

  1. So happy to see these up on the blog! I do love pumpkin throughout the winter months (I think I mentioned that on IG). I wonder if I can use a simple pumpkin puree and add in the spices into the batter to lesson the spice factor. Thoughts?


    1. Allison, I’m so sorry. I somehow missed your comment. You can totally use purée and add your own spices. I messed around with the brown sugar level because it was already in my purée. Check out Sally’s Baking Addiction. I think her recipe uses canned pumpkin and then she adds the spices. But you could definitely swap and adjust!


  2. A great recipe I can’t wait to try out. It looks incredible. I love Pumpkin and those adventurous enough to use it! I wish more would.

    I came up with my own version of a Pumpkin Chocolate Chip Cooks. While different from your own, I think mine is a unique take on the dish. I’m new to the Food Blog scene and would love some feedback from a pro like you. Check out my recipe if have time.



    1. First of all, hilarious post! Second of all, love the addition of the drizzled chocolate and toffee bits! They look scrumptious! I need to take cues from that cookie you created! Thanks for sharing!!


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