Cookies/ Dessert/ Fall Flavors

Pumpkin Chip Cookies

I know a lot of recipes claim to be the best recipe, but this really is the best Pumpkin Chip Cookie recipe! Two things that make this recipe so good are 1- using BOTH milk chocolate and semi-sweet chocolate chips. Even if you prefer one over the other, trust me, the combination takes these cookies to the next level! And 2- using my double stacked cookie sheet method to ensure the softest, melt-in-your-mouth cookies. This recipe makes a big batch so it’s perfect for sharing or keeping cookies on hand for the best fall treat!

Pumpkin Chip Cookies

By Valerie Kukahiko Serves: About 68 (1.2oz) Cookies


  • ¾ cup butter, room temperature (not melted)
  • ¾ cup sugar
  • 1 ½ cups brown sugar
  • 3 eggs
  • 15 oz can pumpkin puree
  • 1 Tablespoon vanilla
  • 1 ½ teaspoons cinnamon
  • 1 ½ teaspoons nutmeg
  • 4 cups flour
  • 1 teaspoon salt
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 ½ cups high quality milk chocolate chips
  • 1 ½ cups high quality semi-sweet chocolate chips



Preheat oven to 375 degrees. Place the oven rack in the middle of the oven.


Combine butter, sugar, and brown sugar in the bowl of a stand mixer. Using the paddle attachment, beat on medium-high for 3 minutes, scraping down the bowl as needed.


Add eggs, pumpkin puree, vanilla, cinnamon, and nutmeg to the bowl. Mix on medium-high until combined. The dough should look grainy.


Add flour, salt, baking soda, and baking powder. Mix on low for about 5 seconds. You should still see a lot of unmixed flour.


Add chocolate chips. Mix on medium-low just until the dough is completely mixed.


Remove the bowl from the mixer. Use a spatula and mix the dough together by hand to make sure there are no pockets of unmixed dough.


Double stack two cookie sheets. This is my trick for keeping the bottoms of the cookies nice and soft.


Using a #30 (1.2 oz) cookie scoop, scoop 12 cookies onto the stacked cookie sheets. Bake 1 stack of cookies at a time. Bake for about 11-13 minutes. Cookies should feel firm on the top to the touch but still soft in the middle. Don’t over bake or cookies will be dry and cake-like. I like to pull my cookies out when they are still slightly underbaked. They will set up when they are completely cooled.


Let cookies cool on the baking sheet for 10-12 minutes and then transfer them to a cooling rack. Repeat with remaining dough.


Keep cookies stored in an airtight container at room temperature.

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