Posted by Ashley Robustelli on

Quite possibly the yummiest cookies I have ever made… seriously!


  • 2 1/4 c. all purpose flour
  • 1 tsp. baking soda
  • 2 tsp. pumpkin pie spice
  • 1/2 tsp. salt
  • 1 c. (2 sticks) unsalted butter, softened
  • 3/4 c. brown sugar
  • 1/2 c. granulated sugar
  • 3/4 c. pumpkin puree
  • 2 large eggs
  • 2 tsp. pure vanilla extract
  • 2 c. semi-sweet chocolate chips



Line two large (or several smaller) baking sheets with parchment paper. Do not preheat the oven yet.

In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.

In a separate larger bowl, cream together butter and sugars with a hand mixer. Add in pumpkin, egg, and vanilla and mix until combined.

Slowly add flour mixture until fully combined. Fold in chocolate chips.

Refrigerate for 30 minutes. When complete, preheat oven to 375*.

Remove from fridge and scoop 1″ balls onto cookie sheets, spaced 2″ apart. Bake for about 12 minutes, until the edges turn golden brown.

Makes around 48 cookies. Note that cookies will be soft due to the pumpkin puree.



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  • This recipe does NOT disappoint! I would call myself about a 50/50 baker👩🏻‍🍳…sometimes it comes out sensational and other times, just meh. I have made this recipe several times and it supersedes my expectations EVERY time. It is the first time I’ve gotten requests to bring the same goodie to work for my coworkers. Thank you, FMC!💛

    D on

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