Yummy chewy chocolate chip cookies with pumpkin | Frugal Family Home
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Pumpkin Chocolate Chip Cookies

These pumpkin chocolate chip cookies aren't cake like at all, they are like a classic chocolate chip cookie with pumpkin added. They make a great fall dessert.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Servings: 40 Cookies
Author: Shelly


  • 1/2 cup Dairy Free Margarine or Butter if you don’t need to eat dairy free
  • 1/4 cup Brown Sugar
  • 1/2 cup Sugar
  • 2 teaspoons Vanilla Extract
  • 6 tablespoons Pumpkin Puree
  • 1 1/2 cup Flour
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • 1/4 teaspoon Ground Cloves
  • 1/4 teaspoon Allspice
  • 1/2 cup Dairy Free Chocolate Chips


  • Melt the margarine and then whisk in the sugars. Once the sugars are well incorporated, add in the pumpkin and vanilla extract. Stir until smooth and set aside.
  • In a large bowl, whisk together the flour, salt, baking soda, baking powder, and spices.
  • Pour the wet ingredients into the dry ingredients and mix together with a spoon.
  • Add in the chocolate chips and then refrigerate for at least 30 minutes up to 3 days. Don’t skip the chilling part.
  • Preheat over to 350 degrees
  • Take the dough out of the refrigerator and drop by the teaspoonful onto a a lined cookie sheet.
  • Flatten the cookies slightly, they won’t spread much.
  • Bake for 8-10 minutes and then let the cookies sit for another 10 minutes on the cookie sheet before removing them to a rack to cool. If the cookies aren’t flat enough, flatten them a little with the back of the spoon when you take them out of the oven.
  • The cookies are best enjoyed at least one hour after cooling but the flavor developed better by day two.
  • Enjoy!