This Pumpkin Chocolate Chip Cookie recipe is a classic and my very favorite!

Last year I was on this crazy-woman quest to develop a pumpkin chocolate chip cookie recipe that wouldn't be so puffy and cake-y. I came up with these Browned Butter Pumpkin Pudding cookies; which use a little less pumpkin puree, warmed (well, practically scorched, actually) butter, and pumpkin pudding mix to bring together a great pumpkin flavor with a classic chocolate chip cookie texture.

It was definitely the high point of my pumpkin baking season, and I made those cookies a thousand times last year. If you haven't tried them, be sure to check them out!

But this year, I've been feeling a little more nostalgic and really craving a good, ol' fashioned cake-y pumpkin chocolate chip cookie.

When I lived in UT, I seriously lived and died for the day Dunford Pumpkin Cookies were available in stores. I think they are absolutely perfect– cake–y on the inside, slightly tough on the outside (but in a good way– it's hard to explain), and full of spice and gigantic chocolate chips. I haven't seen them anywhere since I moved (I think they're specific to UT, bummer), so I thought I'd try to make due with making my own.

This Pumpkin Chocolate Chip Cookie recipe is a classic and my very favorite!

This is actually a recipe I used a lot back when I was in college, before I was doing very much baking. And I remember my family going nuts over them on Christmas. So this recipe is one of the few I submitted to our family cookbook, and I'm kind of proud of it (simple as it may be).

These cookies are delightfully dense, cake-y, and full of big, fat milk chocolate chips! You'll love every pumpkin-y bite.

This Pumpkin Chocolate Chip Cookie recipe is a classic and my very favorite!

Pumpkin Chocolate Chip Cookies

Yield: 2 dozen


  • 1 cup pumpkin puree (NOT pumpkin pie filling)
  • 1/2 cup butter, softened
  • 1 cup brown sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp vanilla
  • 1 1/2 cups milk chocolate chips


  1. Preheat oven to 350ºF. Prepare a cookie sheet by lining it with parchment paper or a silicone baking mat.
  2. Use an electric mixer to mix together the pumpkin, butter, and the brown sugar.
  3. Mix in an egg.
  4. Add the flour, baking powder, cinnamon, nutmeg, and vanilla to the bowl. Mix well until smooth.
  5. Fold in the chocolate chips.
  6. Scoop cookie dough by 1/4 cup on to the prepared baking sheet (these won't spread much, so it's okay to make them sort of close together).
  7. Bake for 15-20 minutes until a toothpick inserted into a cookie comes out clean (these are about the size of a small cupcake, so they bake a little longer than your average cookies).
  8. Let cool completely before eating. As with all things pumpkin, these taste MUCH better on day 2!



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