Pumpkin Chocolate Chip Cookies

By Becky Hardin

Published Sep 11, 2020

Your hunt is over for the best cookies to enjoy this fall! Soft and cake like, these pumpkin chocolate chip cookies are super easy to make and ready to eat in 20 minutes.

One of my favorite things about fall is the flavor of pumpkin spice – I can’t get enough of it!

These pumpkin chocolate chip cookies are super quick and easy to make, are perfectly soft and a pure joy to eat! They are perfect to make for Thanksgiving and the holidays!

Why you will love these pumpkin chocolate chip cookies!

• Quick: Super simple to make and quick to bake, these cookies are easy to serve in less than 30 minutes.
• Soft: Hands down, my favorite cookies are soft and cake like and these ones are no exception!
• Made for sharing: This recipe makes enough for 30 cookies, so they are perfect for gifting or taking to cookie exchanges.

If you love pumpkin recipes , be sure to check out my Homemade Pumpkin Pie Recipe and Pumpkin Bars with Cream Cheese Icing .

How to make pumpkin chocolate chip cookies

Be sure to scroll down for the full recipe!

1. Whisk together the dry ingredients.
2. Beat together the butter and sugars.
3. Add the wet ingredients to the butter and sugar.
4. Slowly add in the dry ingredients and gently mix.
5. Fold in the chocolate chips.
6. Spoon the dough onto a baking sheet and bake until lightly browned.

When do you know the cookies are baked?

These pumpkin cookies only need around 10 minutes in the oven so keep your eye on them. They are done when the edges are slightly browned. They will harden as they cool.

How long do they keep?

Once the cookies have cooled, transfer them to an airtight container. They will keep at room temperature for 2 to 3 days and in the fridge for around 6. If storing at room temperature, keep them out of direct sunlight.

Can you freeze them?

Yes, these cookies freeze really well, so make a full batch and enjoy them at a later date! Freeze the cookies on a baking sheet and once solid transfer them to a ziplock bag or freezer safe container. They will keep well for 4 to 5 months. Thaw the frozen cookies at room temperature before enjoying.

Recipe Notes and Tips

• Don’t over mix the cookie dough or they won’t rise in the oven. The wet and dry ingredients should be just combined.
• Once baked, these cookies take on the texture and consistency that is similar to old fashioned applesauce cookies.
• They are cake-like and soft.
• Use a pure pumpkin puree, NOT pumpkin pie filling. You can buy canned pumpkin or make homemade pumpkin puree .

More Easy Cookie Recipes

• Pumpkin Cookies
• Soft Sugar Cookies Recipe
• Pumpkin Chocolate Chip Cookie Bars
• BEST Chocolate Chip Cookies
• Chocolate Thumbprint Cookies (Salted Caramel or White Chocolate Peppermint)
• Fudgy Brownie Cookies Recipe (2 Ways!)
• Loaded Chocolate Chip Giant Cookies Recipe

Ingredients1x2x3x

• ▢ 2 cups all-purpose flour 240 grams
• ▢ 1½ teaspoon baking soda 9 grams
• ▢ 1 teaspoon baking powder 4 grams
• ▢ 2 teaspoons pumpkin pie spice 6 grams
• ▢ 1 teaspoon kosher salt 3 grams
• ▢ ½ cup salted butter 113 grams, room temperature (1 stick)
• ▢ 1 cup brown sugar 213 grams
• ▢ ¼ cup granulated sugar 50 grams
• ▢ 2 large eggs 100 grams, room temperature
• ▢ ¾ cup pumpkin puree 170 grams (⅖ can) – NOT pumpkin pie filling!
• ▢ 1 teaspoon pure vanilla extract 4 grams
• ▢ 2 cups chocolate chips 340 grams

Instructions

• Preheat oven to 350°F and line 2 baking sheets with parchment paper. Set aside.
• Whisk the flour, baking soda, baking powder, pie spice, and salt together in a large mixing bowl. Set aside. 2 cups all-purpose flour, 1½ teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons pumpkin pie spice, 1 teaspoon kosher salt
• Using a hand mixer, beat the butter and both sugars together until light and fluffy. ½ cup salted butter, 1 cup brown sugar, ¼ cup granulated sugar
• Add the eggs, pumpkin puree, and vanilla extract. Beat until smooth and everything is well incorporated. 2 large eggs, ¾ cup pumpkin puree, 1 teaspoon pure vanilla extract
• Slowly add the dry ingredients as you mix until just combined. Fold in the chocolate chips. 2 cups chocolate chips
• Drop 2-tablespoon-sized portions of dough onto the prepared baking sheets about 1½ inches apart (I used a cookie scoop for this step).
• Bake for 9-10 minutes, or until lightly browned on the edges.
• Set the cookies aside to cool for 5 minutes before transferring to a wire rack to finish cooling.

Equipment

• Kitchen Scale (optional)
• 2 Baking Sheet
• Hand Mixer
• Cookie Portion Scoop (optional)

Becky’s Tips

• Don’t overmix the cookie dough or they won’t rise in the oven. The wet and dry ingredients should be just combined.
• Once baked, these cookies take on the texture and consistency that is similar to old-fashioned applesauce cookies.
• They are cake-like and soft.
• Use a pure pumpkin puree, NOT pumpkin pie filling. You can buy canned pumpkin or make homemade pumpkin puree .

Nutrition information is automatically calculated, so should only be used as an approximation.

By Becky Hardin

Published Dec 18, 2019

Chocolate Thumbprint Cookies make a great holiday cookie and they’re so easy to make! With this recipe, you get to choose from two flavors: Salted Caramel or White Chocolate Peppermint. Make both so everyone can choose their favorite!

Chocolate Thumbprint Cookies

Make these chocolate thumbprint cookies with peppermint or caramel for the perfect holiday cookie!

I’m always looking for easy cookie recipes to make during the holiday season , because you can just never have enough! I make them for holiday parties, for dessert after the feast, as simple homemade gifts, and just for fun.

There’s just nothing like gathering your family to bake cookies together this time of year! It’s so much fun and it results in something delicious to eat. Yum!

I love these easy chocolate thumbprint cookies, especially since I’ve got two flavors to choose from. The salted caramel filling is delectably sweet and smooth, while the white chocolate peppermint just TASTES like Christmas . (If you want a third flavor, try our chocolate mint thumbprint cookies !)

Of course you don’t actually have to choose between the two. Make both flavors and eat one (or two) of each!

Choose Your Favorite Flavor

When I come up with a recipe, I like to get as much use out of it as possible. So I came up with two amazing filling flavors for these chocolate thumbprint cookies instead of just one. The more the merrier!

Cookies are such an easy thing to change up by adding different toppings, fillings, and flavors. These are especially easy to change, since you’re really just changing the little bit on top. Just bake a big batch of cookies, then fill each one with your preferred flavor.

Salted Caramel Cookies

Chocolate thumbprint cookies with caramel filling is like heaven in your mouth. The mix of the salted caramel with the chocolate is DELICIOUS.

Ingredients:

• Caramel
• Heavy Cream
• Flake Sea Salt

White Chocolate Peppermint Cookies

White chocolate always makes me think of winter, and peppermint definitely makes me think of Christmas. It’s the perfect flavor for a festive Christmas cookie!

Ingredients:

• White Chocolate Chips
• Crushed Peppermint

How to Make Chocolate Thumbprint Cookies

These chocolate cookies are so easy to make, and I just living filling them with the different flavors at the end. Pouring the caramel on top or pressing in the crushed peppermint is so satisfying, and of course they taste amazing!

The full recipe card is below, but here are a few quick tips:

• Start by making the cookie dough and getting them in the oven to bake. Then you can quickly prepare the filling to add after cookies are done.
• Adding that little bit of espresso powder into the dough gives these cookies a deeper, richer flavor. So good!
• Use a greased 1/2 teaspoon measuring spoon to make the “thumbprint” indentation in each cookie. Gently press it into the center of each ball of dough before baking.
• If you bake both sheets of cookies at the same time, be sure to switch them about halfway through baking so they cook evenly.
• Let the cookies cool completely before adding the fillings.
• To Store: Keep these cookies in an airtight container and save up to 3 days.

Christmas Cookies

It doesn’t matter how many Christmas cookie recipes I have, I always want more! Sometimes you want the classics, sometimes you want to try something totally new. These thumbprint cookies with peppermint or caramel fit right in with the holiday spirit, so I highly recommend giving them a try.

Here are some of my other favorites to bake this time of year:

• Chocolate Peppermint Crinkle Cookies
• Christmas Butter Cookies with Powdered Sugar Icing
• Splatter Paint Christmas Cookies
• Chocolate Spritz Cookies
• Chocolate Butter Cookies
• Soft Gingerbread Cookies
• Christmas Sugar Cookies
• Copycat Milano Slice Cookies
• Raspberry Thumbprint Cookies

Get to baking with these tasty cookies! Everyone will love these. I’d love to hear which flavor is your favorite. Happy Holidays!

Check the recipe card below for full details on how to make chocolate thumbprint cookies. Enjoy!

Still need more cookie recipes? I’ve got you covered!

• Mom’s Peanut Butter Cookies are a classic.
• These Loaded Chocolate Chip Cookies are…well, LOADED with chocolate chips.
• These Peanut Butter Kiss Cookies are always a hit.
• I just LOVE these Chocolate Gooey Butter Cookies !

Ingredients1x2x3x

For the Chocolate Thumbprint Cookie Base

• ▢ 1½ cups all-purpose flour 180 grams
• ▢ ½ cup unsweetened cocoa powder 42 grams
• ▢ ½ teaspoon espresso powder
• ▢ ¼ teaspoon baking powder 1 gram
• ▢ ¼ teaspoon baking soda
• ▢ ½ teaspoon kosher salt
• ▢ 8 tablespoons unsalted butter 113 grams, room temperature (1 stick)
• ▢ 1 cup granulated sugar 200 grams
• ▢ 1 large egg 50 grams, room temperature
• ▢ 1½ teaspoons pure vanilla extract 6 grams
• ▢ Turbinado or Demerara sugar for rolling

For the Salted Caramel Thumbprints

• ▢ 15 caramels 124 grams, such as Kraft Baking Caramels
• ▢ 1 tablespoon heavy cream 14 grams
• ▢ 1 teaspoon Flake Sea Salt such as Maldon

For the White Chocolate Peppermint Cookies

• ▢ ½ cup white chocolate chips 85 grams, melted
• ▢ 10 peppermint candies 50 grams, crushed, such as Brach’s Star Brites

Instructions

For the Cookie Base

• Line 2 baking sheets with parchment, and heat oven to 350°F. Set oven racks to upper-middle and lower-middle positions.
• In a medium bowl, whisk the flour, cocoa, espresso powder, baking powder, baking soda, and salt together; set aside. 1½ cups all-purpose flour, ½ cup unsweetened cocoa powder, ½ teaspoon espresso powder, ¼ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon kosher salt
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add egg and vanilla and mix just until incorporated. Add all flour mixture and mix on lowest speed just until no flour shows. 8 tablespoons unsalted butter, 1 cup granulated sugar, 1 large egg, 1½ teaspoons pure vanilla extract
• Roll dough into 1-inch balls, then roll the balls into the Turbinado sugar. Set balls 2-inches apart on the prepared baking sheets. Turbinado or Demerara sugar
• Using a greased, rounded ½-teaspoon measuring spoon, make an indentation in the center of each ball of dough.
• Bake at 350°F until set about 10-12 minutes, switching and rotating sheets halfway through baking.

For the Salted Caramel Thumbprint Cookies

• Melt the caramels and cream in the microwave set on high. Stir every 15 seconds until caramels have melted. 15 caramels, 1 tablespoon heavy cream
• When cookies are baked, transfer the baking sheets to a cooling rack. Use the same ½-teaspoon measuring spoon to remake the indentations.
• Let the cookies set for 1 minute. Transfer the cookies to a cooling rack to completely cool.
• Fill each indentation with the melted caramel mixture and sprinkle with flake sea salt. Cookies are ready to eat when the caramel is set. 1 teaspoon Flake Sea Salt

For the White Chocolate Peppermint Thumbprint Cookies

• Melt the white chocolate in the microwave set at 50%. Stir every 15 seconds. White chocolate seizes easily, so melt the chocolate slowly and without it getting too hot. ½ cup white chocolate chips
• Place the peppermints in a quart-size, zipper-style plastic bag and use a rolling pin to crush to desired size. 10 peppermint candies
• When cookies are baked, transfer the baking sheets to a cooling rack. Use the same ½-teaspoon measuring spoon to remake the indentations and let the cookies set for 1 minute. Transfer the cookies to a cooling rack to completely cool.
• Fill each indentation with the melted white chocolate and sprinkle with crushed peppermints. Lightly press the peppermint into the white chocolate. Let the cookies set until the white chocolate is firm.

Equipment

• Kitchen Scale (optional)
• 2 Baking Sheet
• Stand Mixer
• Rolling Pin

Becky’s Tips

• Start by making the cookie dough and getting them in the oven to bake. Then you can quickly prepare the filling to add after cookies are done.
• Adding that little bit of espresso powder into the dough gives these cookies a deeper, richer flavor. So good!
• Use a greased ½- teaspoon measuring spoon to make the “thumbprint” indentation in each cookie. Gently press it into the center of each ball of dough before baking.
• If you bake both sheets of cookies at the same time, be sure to switch them about halfway through baking so they cook evenly.
• Let the cookies cool completely before adding the fillings.

Nutrition information is automatically calculated, so should only be used as an approximation.

Pumpkin Chocolate Chip Cookies

Equipment

• Kitchen Scale (optional)
• 2 Baking Sheet
• Hand Mixer
• Cookie Portion Scoop (optional)

Ingredients

• 2 cups all-purpose flour 240 grams
• 1½ teaspoon baking soda 9 grams
• 1 teaspoon baking powder 4 grams
• 2 teaspoons pumpkin pie spice 6 grams
• 1 teaspoon kosher salt 3 grams
• ½ cup salted butter 113 grams, room temperature (1 stick)
• 1 cup brown sugar 213 grams
• ¼ cup granulated sugar 50 grams
• 2 large eggs 100 grams, room temperature
• ¾ cup pumpkin puree 170 grams (⅖ can) - NOT pumpkin pie filling!
• 1 teaspoon pure vanilla extract 4 grams
• 2 cups chocolate chips 340 grams

Instructions

• Preheat oven to 350°F and line 2 baking sheets with parchment paper. Set aside.
• Whisk the flour, baking soda, baking powder, pie spice, and salt together in a large mixing bowl. Set aside. 2 cups all-purpose flour, 1½ teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons pumpkin pie spice, 1 teaspoon kosher salt
• Using a hand mixer, beat the butter and both sugars together until light and fluffy. ½ cup salted butter, 1 cup brown sugar, ¼ cup granulated sugar
• Add the eggs, pumpkin puree, and vanilla extract. Beat until smooth and everything is well incorporated. 2 large eggs, ¾ cup pumpkin puree, 1 teaspoon pure vanilla extract
• Slowly add the dry ingredients as you mix until just combined. Fold in the chocolate chips. 2 cups chocolate chips
• Drop 2-tablespoon-sized portions of dough onto the prepared baking sheets about 1½ inches apart (I used a cookie scoop for this step).
• Bake for 9-10 minutes, or until lightly browned on the edges.
• Set the cookies aside to cool for 5 minutes before transferring to a wire rack to finish cooling.

Notes

• Don’t overmix the cookie dough or they won’t rise in the oven. The wet and dry ingredients should be just combined.
• Once baked, these cookies take on the texture and consistency that is similar to old-fashioned applesauce cookies.
• They are cake-like and soft.
• Use a pure pumpkin puree, NOT pumpkin pie filling. You can buy canned pumpkin or make homemade pumpkin puree .

Nutrition

By Becky Hardin

Published Jul 12, 2017

This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.

Essential Grocery List

It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!

It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.

However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.

In the list below, I’ve compiled everything I always have on my stock-up grocery list.

I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.

Click to get my Free Printable Grocery List

What to Buy at the Grocery Store

This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.

When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.

So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!

Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!

Fresh Produce

• Apples
• Bananas
• Strawberries
• Avocados
• Bell Peppers
• Carrots
• Broccoli
• Garlic
• Lemons/Limes
• Onion
• Parsley
• Cilantro
• Basil
• Potatoes
• Spinach
• Tomatoes

GRAINS

• Breadcrumbs
• Pasta
• Quinoa
• Rice
• Sandwich Bread
• Tortillas

MEAT/PROTEIN

• Chicken
• Eggs
• Ground Beef
• Sliced Turkey
• Lunch Meat

DAIRY

• Butter
• Sliced Cheese
• Shredded Cheese
• Milk
• Sour Cream
• Greek Yogurt

BAKING GOODS

• Baking powder
• Baking Soda
• Granulated Sugar
• Brown Sugar
• Flour
• Honey
• Vanilla Extract
• Dry Yeast
• Chocolate Chips
• Cocoa Powder
• Powdered Sugar

FREEZER

• Fruit and Berries
• Frozen Veggies (Corn, Peas, Broccoli, etc)
• Juice Concentrate
• Pizza or Other Convenience Meals
• Pie Crust
• Cookie Dough

CANNED/DRIED GOODS

• Chicken stock/broth
• Salsa
• Diced Tomatoes
• Jam/Jelly
• Peanut Butter
• Pasta Sauce
• Beans (Black Beans, Chickpeas, Baked Beans, etc)
• Soups
• Tuna
• Green Chiles
• Canned Veggies
• Coffee or Tea

Get more details on the best non-perishable and pantry foods

CONDIMENTS/SPICES

• Black Pepper
• Chili Powder
• Cinnamon
• Crushed Red Pepper
• Cumin
• Garlic Powder
• Ketchup
• Mustard
• Mayo
• Nutmeg
• Paprika
• Salt (Course Sea Salt and Kosher Salt)
• Soy Sauce
• Steak Sauce
• Hot Sauce/ Buffalo Sauce
• Salad Dressings

OILS/VINEGARS

• Apple cider vinegar
• Balsamic vinegar
• Coconut Oil
• Olive Oil
• Vegetable/Canola Oil
• Red Wine Vinegar
• White Vinegar
• Cooking Wine
• White Wine Vinegar

SNACKS

• Crackers
• Nuts
• Quick Oats
• Popcorn
• Tortilla Chips
• Cereal

Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!

Click ☝🏻 for my FREE Grocery List Printable!

I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!

Stock Your Kitchen

Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!

Non-Perishable Foods to Stock Up On

Frozen Vegetables to Stock Up On (and Recipes to Make)

Ultimate List of Cooking Herbs for Your Kitchen

Ultimate List of Cooking Spices for Your Kitchen

Cooking Oil 101: Types of Cooking Oils to Use

26 Types of Pasta and When to Use Them

What Fruits and Vegetables are in Season?

Meat Temperature Chart (Free Printable)

How to Meal Prep (Guide for Beginners)

Basic Cooking Measurements & Kitchen Conversion Chart

How to Cut Recipes in Half