Chewy Pumpkin Chocolate Chip Cookies

Heather Kinnaird


3cups flour
1teaspoon baking soda
1teaspoon cornstarch
1teaspoon cinnamon
1/2teaspoon salt
1box vanilla pudding mix
1cup butter, softened
3/4cup brown sugar, packed
1/4cup sugar
2 eggs
1cup canned pumpkin (not pumpkin pie filling)
2cups chocolate chips (I used mini chips)


  1. Heat oven to 325F.
  2. Line baking sheets with parchment paper or Silpat baking mats.
  3. Sift together the flour, baking soda, cornstarch, cinnamon, salt and pudding mix.
  4. Cream the butter with the sugars until light.
  5. Add eggs, stopping to scrape down the sides of the bowl after each one.
  6. Add vanilla and pumpkin. Slowly add the flour, and fold in chocolate chips.
  7. Scoop into rounded tablespoons on lined baking sheets.
  8. Bake at 325F for 15 minutes.
  9. Cool on baking sheets 5 minutes, and then transfer to a cooling rack.

This recipe from French Press for Honest Cooking was republished with permission. It originally appeared as Soft Baked Pumpkin Chocolate Chip Cookies.

Pumpkin Chocolate Cookies

Heather Kinnaird