Recipe: Perfect Fall Pumpkin Chocolate Chip Cookies


As soon as the weather dips below 70 degrees, my body starts craving all things pumpkin flavored. I’m a PSL girl, ride or die. I typically have 1 or 2 cans of organic pumpkin puree in my pantry just in case (you can never be too prepared). Yesterday I got a hankering for some pumpkin chocolate chip cookies, and adapted a few recipes to land on the one below, which swaps out refined sugars for maple syrup, and adds in an extra dash of pumpkin pie spice seasoning. Read on!


  • 2 1/4 cups all-purpose flour

  • 1 tsp baking soda

  • 1 1/14 tsp pumpkin pie spice (I like Frontier Co-Op’s)

  • 1 cup maple syrup

  • 3/4 cup organic pumpkin purée

  • 1 large egg

  • 1 1/2 cups semi-sweet chocolate chips

  • 1/2 tsp kosher salt

  • 1 cup (2 sticks) unsalted butter, softened

  • 2 tsp vanilla extract

  • Hand mixer, 2 baking sheets, parchment paper or coconut oil


  • Preheat oven to 375 degrees and line two large baking sheets with parchment paper or wipe down with coconut oil.

  • Combine dry ingredients (flour, pumpkin spice seasoning, salt, baking soda) in a small bowl.

  • Using your hand mixer, mix together butter and maple syrup until blended and slightly fluffy. Beat in the pumpkin purée, vanilla extract, egg, and mix until combined and smooth. Slowly add in flour mixture and mix on low until flour is completely mixed in. Gently fold in chocolate chips with a fork or spatula.

  • Refrigerate dough for 30 minutes (take this time to dream about how good these cookies will be).

  • Using a spoon or cookie scooper, scoop 1” balls of dough evenly spread out across your baking sheets.

  • Bake in oven for 12-15 minutes, until the cookies puff up and are golden brown around the edges. Remove from oven and cool on a rack for about 5 minutes.

  • DIG IN!

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