Food Coach

Chocolate Chip Pumpkin Pie Cookies Recipe


Recipe from the Denise Vivaldo Group

Makes 6 dozen cookies

These scrumptious cookies can be made ahead of time, wrapped well, and frozen for up to 1 month.


  • 4 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 2 cups unsalted butter, at room temperature
  • 1 cup light brown sugar, packed
  • 1 1/4 cups granulated sugar
  • 1 (15 ounce) can pure pumpkin puree
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 2 cups semi-sweet chocolate chips
  • 1 cup walnuts, chopped


  1. Preheat oven to 25 degrees F. Line baking sheets with foil and set aside.

  2. Place flour, baking powder, baking soda, salt and pumpkin pie spice in a medium bowl, whisking to combine. Set aside.

  3. Place butter and sugars in the large bowl of an electric mixer and beat until combined, about 2 minutes.

  4. Add pumpkin puree, beating to combine.

  5. Add eggs and vanilla, beating to combine.

  6. Add flour mixture 1/2 cup at a time, beating after every addition.

  7. Add chocolate chips and walnuts, beating just to combine.

  8. Drop dough by the tablespoon onto prepared baking sheets, leaving 2 inches between cookies. Bake until lightly golden, about 14 minutes.

  9. Remove from heat and let cool for 5 minutes before transferring to a cooling rack.


Full story: Pumpkin dishes that go beyond just pie

Recipe: Roasted Pumpkin Soup

Recipe: Pumpkin Parmesan Popovers