Homemade Pumpkin with Chocolate Chip Cookies

Let’s not forget about the abundance of decadent semi-sweet chocolate chips these cookies are swirled with, they just take them over the top! Pair it with a steamy cup of coffee or a tall glass of milk and achieve perfection! 


  • 1 cup (2 sticks) unsalted butter
  • 1 cup Sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 can pumpkin puree
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 cups (12-ounce bag) chocolate chips



  1. Heat the oven to 350 degrees. Spray cookie sheets with nonstick spray or line with parchment paper
  2. Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in vanilla and pumpkin puree. In a large bowl combine the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chocolate chips.
  3. Using a medium cookie dough scoop, scoop and drop the dough one at a time onto baking sheets. Spacing cookies two inches apart. onto baking sheets and bake for 10-15 minutes.
  4. Allow cooling several minutes before transferring to a wire rack to cool. Store in a single layer in an airtight container. 



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