Pumpkin Cookies

Pumpkin-cookies-recipeHey, you!
I am back today with a delicious fall recipe to treat yourself: the perfectly chewy pumpkin cookies! If you liked my rum-vanilla pumpkin pie and my pumpkin dip recipes, you are going to love this one as well! GIF-PumpkinI absolutely wanted to try another pumpkin treat because I am a newly minted pumpkin-lover. In France, we don’t really cook with pumpkin. Traditionally, supermarkets would sell mini-pumpkins and squashes only, and we enjoy them in soups and purées exclusively. I moved to the US early October, right on time to surf the pumpkin-crazy wave! It was exotic to me — American fall recipes include pumpkin in smoothies, pancakes, muffins, cookies, cheesecakes (*stops for breath) but also beer, cider, jam, or even cream cheese!

I must confess I was skeptical at first. Perhaps I still struggle with my old French blasé habits. After my first try, I was sold! Pumpkin flavor combines extremely well with vanilla, cinnamon, and all spices. Its taste reminds me of a French traditional christmas spice cake.

This recipe is my tribute to two American institutions I love: fall pumpkin recipes, and the amazingly perfect cookie — chewy inside, and crispy outside.

xoxo Clemmo

pumkpin-cookiesIngredients – For 12 cookies

– 1/2 cup (1 stick) unsalted butter
– 1/2 cup sugar + 1/4 cup brown sugar
– 1 teaspoon natural vanilla extract
– 6 tablespoons pumpkin purée
– 1/2 cup mini chocolate chips
– 1 and 1/2 cups flour
– 2 teaspoons ground cinnamon
– 1/4 teaspoon baking soda
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 1/4 teaspoon pumpkin pie spice

pumkpin-cookiesRecipe – About 20 minutes:

– Melt the butter in the microwave (very low temperature).
– In a large bowl, beat the sugar, brown sugar, and melted butter.
– Add pumpkin purée and vanilla until smooth.
– In another bowl, mix all the powder ingredients: flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, cloves and spices. Slowly add to the first batter, keep it smooth. Add the chocolate chips.
– Cover with plastic wrap and keep refrigerated for at least 30 min.
– Pre-heat oven to 350°, and cover a cookie sheet with oven-safe paper.
– Form little ball of batter and place them on the cookie sheet, spacing them 2 inches from each other. You can slightly flatten them with the back of a spoon.
– Cook for 10-12 minutes. Cookies will look under-cooked and won’t have spead much: it’s normal! Remove from the oven and let them rest for another 10 minutes on the cookie sheet. You can flatten them a little bit more with a spoon if you like.
– I recommend waiting another hour before eating these treats; I know, waiting will be hard, but then the cookies will be chewier and crispier!


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I am a serial craft maker with a cooking addiction and an uninhibited love for pretty things. Apart from that, I am a remarkably balanced person.
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