Big Puffy Pumpkin-Spiced Chocolate Chip Cookies

by Heather on October 26, 2012

I’ll tell y’all one thing:  Nate is getting SERIOUSLY tired of the pumpkin-flavored bomb that went off at our house in the past couple of weeks.  The cinnamon, the ginger, the cardamom, the pumpkin.  It’s true: my handsome man is NOT a pumpkin fan.  It’s basically his only fault.


Me on the other hand?  I love the stuff.  So much so that I’ve had to put a ban on myself with baking for a while; since Nate doesn’t love pumpkin I’ve found that I justhaveto eat it all and my waistline is getting a little annoyed at that.  So I took these suckers and froze the dough so that I can bake them off some other time after I’ve sufficiently backed off of the sugar high for about 18 months.  Or 18 days.  Whatever.


You guys know that I love a good crispy-chewy cookie…in fact, that’s really the best kind if you ask me.  But these are big, puffy and cake-like and so incredibly addictive that it’s made me question my initial cookie-texture preference more than once.  You can make them whatever size you like, but I’ll admit that the bigger the better seems to be my favorite.  The instructions reflect the big size, but you can obviously make them smaller and adjust the baking time as needed.  I promise not to judge ;)


  • 1 cup (2 sticks) butter, softened
  • 1 1/2 cups brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 Tbsp vanilla (I used vanilla bean paste – SO good!)
  • 1 cup pumpkin puree
  • 3 cups flour
  • 2 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 2 cups semi-sweet chocolate chips

Preheat oven to 375.  Cream together the butter and sugar until smooth and fluffy.  Beat in the pumpkin puree next, making sure you get it well incorporated.  Mix in the eggs and vanilla until the wet ingredients are well combined.  Gently fold in the flour, baking soda, pumpkin pie spice and salt until just mixed, then fold in the chocolate chips until evenly distributed.  For the big puffy kind: scoop the cookies out with an ice cream scoop (yes, you read that right) and place on a baking sheet lined with parchment paper or a Silpat.  Bake at 375 for 20 minutes until the bottom is golden brown and the top doesn’t look wet or doughy anymore.  Let them cool on the baking sheet.  Devour.

Oh, and looky there – I added Oreos to the middle of some!  Just divide the dough in half, put the Oreo in the middle, and then roll the dough around the Oreo.  And then ban yourself from baking until the sugar high goes away.  Really. ;)

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{ 10 comments… read them below or add one }

1 Sommer@ASP October 26, 2012

Ooooo, I like the stuffed ones!


2 Jasmine October 26, 2012

You put baking soda in the recipe ingredients and baking powder in the instructions, which is it cause i’d really like to give these a try but don’t wanna screw it up.


3 Heather October 26, 2012

AH! you’re right – it’s supposed to be baking soda. i’ll go in and change that right away – thanks Jasmine!


4 Purelymichelle October 26, 2012

oh yummy! love chocolate chip pumpkin cookies


5 Aggie October 27, 2012

Aw man, he doesn’t like pumpkin? More for you? :)

These look awesome. Something about pumpkin & chocolate. Love!


6 axelle the french cook October 27, 2012

Pumpkin and chocolate ! I have to try ;)


7 Delishhh October 29, 2012

Yum yum – I totally get Nate I used to hate pumpkin. Then one day someone made these mint chocolate chip pumpkin cookies ( recipe on my blog) at a party and I loved them when I asked for the recipe I was told it was pumpkin. Totally chocked but have loved pumpkin ever since. These look fabulous.


8 Kim in MD October 29, 2012

‘Tis the season of the pumpkin! These cookies look delicious!


9 marla October 29, 2012

You certainly had fun with these cookies Heather!! Love that you tucked Oreos in some of them too :)


10 Meghan November 5, 2012

I’m in full pumpkin mode here, and these look awesome! I love how they’re all poofy and cake like, and that little oreo tucked in there is perfection!


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