Pumpkin Chocolate Chip Cookies

Pumpkin and chocolate chips make a great pair for Halloween. Add some strategically placed chips when the cookies come out of the oven for eyes, then drizzle the glaze for stripes, and you have the perfect party snack without a lot of fuss. For more grownup tastes, add the optional orange zest.

Pumpkin Chocolate Chip Cookies



  • 2 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 (15 ounce) can pumpkin
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Grated rind (zest) of 1 orange, optional
  • 2 cups semisweet chocolate chips
  • 1 cup chopped walnuts

Glaze (optional)

  • 1 1/2 cups confectioners' sugar
  • 2 1/2 tablespoons milk
  • 1/2 teaspoon vanilla extract


  1. Cookies: Heat the oven to 375 degrees F. Lightly grease two baking sheets, or line them with parchment paper.
  2. Whisk together the flour, baking powder, soda, salt and spices in a medium bowl.
  3. In a separate bowl, beat together the butter and sugars. Scrape down the sides of the bowl, and beat briefly, just until smooth.
  4. Add the pumpkin, eggs, vanilla extract and orange zest, beating to blend.
  5. Slowly add the dry ingredients, beating to blend. Stir in the chocolate chips and walnuts.
  6. Using a tablespoon cookie scoop or soup spoon, drop the dough onto the prepared baking sheets in 1 1/4-inch balls.
  7. Bake them on the middle oven rack for about 18 minutes, until the edges are lightly browned.
  8. Remove the cookies from the oven, and let them cool on the baking sheets 5 minutes before transferring them to racks.
  9. If desired, press two chocolate chips into each warm cookie to make eyes for the pumpkin.
  10. Glaze: Stir together the sugar, milk and vanilla until the glaze is smooth.
  11. Dip the tops of the cookies in the glaze and put back on the racks to set; or drizzle in a pumpkin pattern, as we did for the photo.
  12. Place the cookies back on the rack for the glaze to set. Wrap loosely, and store for several days at room temperature; freeze for longer storage.

Hands-on: 45 min to 1 hr 25 min | Baking: 17 to 19 min
Total: 1 hr 5 min to 1 hr 25 min | Yield: 5 dozen

Nutrition information: Serving Size: 30g Servings Per Batch: 62 Amount Per Serving: Calories: 101 Calories from Fat: 45 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Cholesterol: 15mg Sodium: 42mg Total Carbohydrate: 14 Dietary Fiber: 1g Sugars: 10g Protein: 1g

Recipe and photo used with permission from: King Arthur Flour

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