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Pumpkin-Spice Chocolate Chip Cookies

Pumpkin Spice Chocolate Chip Cookies

Servings 36
Author Robin Asbell


  • 1/2 cup plant based "butter" sticks
  • 1 cup organic brown sugar
  • 3/4 cup pumpkin or squash puree
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cloves
  • 1 cup mini-chocolate chips


  • Preheat oven to 350 F. Line two baking sheets with parchment paper and reserve.
  • In a stand mixer or large bowl, cream the "butter" with brown sugar until fluffy, scraping down and repeating twice. Beat in pumpkin and vanilla-it may appear curdled, that's ok.
  • In a medium bowl, whisk the flour, salt, baking soda, cinnamon, nutmeg, allspice and cloves. Mix the flour mixture into the pumpkin mixture until smooth, scraping down and mixing until well-combined. Stir in chocolate chips.
  • Scoop 2 tablespoon-sized portions and place on sheet pans, 2 inches apart. Dampen your palms and flatten cookies slightly to 1/2 inch thick.
  • Bake for 7 minutes, then reverse the position of the pans and bake for 7 minutes longer.
    Cool on racks before transferring to an airtight container to store.