Pumpkin Chocolate Chip Cookies

Kneaders Bakery stops by to share the recipe!



  • ¾c -Granulated Sugar
  • 2c–Brown Sugar
  • 1¾c Unsalted, Softened Butter
  • 3-­‐Eggs, slightly whisked
  • 2c– Pumpkin Puree
  • 4c–Al Purpose Flour
  • 1Tbs–Baking Power
  • 1Tbs– Cinnamon
  • 1tsp– Allspice
  • 1tsp- Salt
  • 1c- Chocolate Chips


  •  On Medium speed, cream together softened butter, and both sugars until the butter starts to lighten and mixture becomes fluffy. 
  • Add eggs and pumpkin peree. Mix for one minute on low speed. Scrape down the sides of the bowl.
  • In a separate bowl, combine flour, baking powder, cinnamon, allspice, and salt. (we like to whisk our dry ingredients to evenly distribute the leavener.)
  • Add the dry ingredients to the wet and mix on low speed for one minute. 
  • Fold the chocolate chips in by hand. 
  • Roll into balls, or scoop some using a cookie scoop. 
  • Bake at 375° for 15-17 minutes. 
  • Make sure a toothpick comes out clean in the center.