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Pumpkin Chocolate Chip Cookies

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Pumpkin Chocolate Chip Cookies—light and airy pumpkin cookies chock full of chocolate chips and chopped hazelnuts—are perfect for Fall parties or tailgates!

I don’t know about you, but I’m absolutely loving these crisp and cooler Fall mornings! With the onset of cooler weather and the beauty of the Fall colors, I can’t help but start craving all things pumpkin, even cookies!

Pumpkin Chocolate Chip Cookies | Life, Love, and Good Food

Pumpkin Chocolate Chip Cookies

Today’s Pumpkin Chocolate Chip Cookies are light and airy pumpkin cookies chock full of chocolate chips and chopped hazelnuts.

A single batch makes about four dozen cookies so there’s plenty to share and makes them a perfect dessert for Fall parties or tailgates!

Pumpkin Chocolate Chip Cookies | Life, Love, and Good Food

If you have trouble finding hazelnuts (they don’t seem to always be available at my local grocery), substituting walnuts or pecans works just as well.

Or you can even skip the nuts all together and add an extra cup of chocolate chips. Either way, these cookies are delicious!

Pumpkin Chocolate Chip Cookies | Life, Love, and Good Food

The original recipe was featured in The Ultimate Chocolate Cookie Book and suggested frosting the cookies with marshmallow fluff. I tried it out and although the iced cookies were yummy, I found them to be a bit too sweet and messy for my tastes.

Once the cookies are frosted with the fluff, it’s best to eat them right away so that you don’t have to worry about how to store them as the fluff will not harden and allow you to stack the cookies.

Personally, I like the cookies plain as there’s plenty of goodness without the extra fluff!

Here are a few of my other favorite recipes you might enjoy trying during pumpkin season:

Happy Fall, Y’all!

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Yield: 3 dozen

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies | Life, Love, and Good Food

Pumpkin Chocolate Chip Cookies—light and airy pumpkin cookies chock full of chocolate chips and chopped hazelnuts—are perfect for Fall parties or tailgates!

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes

Ingredients

  • 2 cups all-purpose flour , + 2 tablespoons
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, cut into small pieces
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 large egg white, at room temperature
  • 1/2 cup solid-packed pumpkin (not pie filling)
  • 2 teaspoons vanilla
  • 2 cups semi-sweet chocolate chips
  • 1 cup chopped hazelnuts
  • marshmallow creme (optional, for icing)

Instructions

  1. Position racks in top and bottom of oven and preheat to 350 degrees. Prepare baking sheets by lightly coating with butter and a dusting of flour.
  2. In a medium bowl, whisk together the flour, baking soda, and spices; set aside.
  3. In a large mixing bowl, cream the butter with an electric mixer until softened. Add the brown sugar and granulated sugar and beat until light, but still grainy.
  4. Add the egg and egg white and mix until smooth. Mix in the pumpkin and vanilla.  (The batter will look curdled at this point.)
  5. Using a wooden spoon, fold in the flour mixture until incorporated. Don't overdo it so that the batter to becomes sticky. Gently stir in the chocolate chips and hazelnuts (or any other nuts).
  6. Drop by rounded tablespoons 2 inches apart onto the two baking sheets. Bake for 10 minutes—one on the top rack and one on the bottom rack—then switch the pans top to bottom and front to back. Continue baking 10-12 minutes until slightly browned. Cool on the baking sheets for 2 minutes before removing to wire racks. Continue baking additional batches until all the dough is used up.
  7. Cool cookies completely before storing in airtight containers. If desired, top cookies with marshmallow creme and serve. (Cookies will be difficult to store when topped with marshmallow creme—too sticky—but they are fun to eat this way if serving right away.)

Notes

Original recipe from The Ultimate Chocolate Cookie Book, 2004

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

36

Serving Size:

1

Amount Per Serving: Calories: 151Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 17mgSodium: 71mgCarbohydrates: 20gFiber: 1gSugar: 13gProtein: 2g

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ABOUT SHEILA
Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTubePinterestInstagramFacebook, and Twitter!

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