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Windy’s Spiced Pumpkin Chocolate Chip Cookies have a soft, cakey texture, terrific pumpkin flavor, plenty of warm spices, and are loaded with semisweet chocolate chips and toasted walnuts.
These well spiced Pumpkin Chocolate Chip Cookies are legendary at my sister-in-law Windy’s house in Colorado. My brother has been telling me about these cookies for years and I finally got around to giving them a try. Boy am I glad I did! Windy let me share her version of this fall favorite with you and all our readers at SRFD – thank you so much Win!
If you’re not sure you’ll like these soft cake-like cookies, read this:
This recipe makes 60 small two-bite cookies perfect for parties, lunch boxes and all your fall events. We shared these cookies with a dozen of our favorite taste-testers and honestly, it was practically embarrassing how much they moaned with every bite! All we could hear was “amazing” and “OMG!” People went nuts for these pumpkin chocolate chip cookies. Every single taste tester was thrilled with the flavor and texture of these cookies. I know they’ve been anxiously waiting for the actual recipe to post, so here it is folks!
It’s pumpkin week here at SRFD!
I know, you must be disappointed we’re not having a whole month of pumpkin recipes this year. We could make pumpkin recipes every single day but I’ve heard there are folks that don’t actually love ‘pumpkin everything’. How could anybody say no to these spiced pumpkin chocolate chip cookies anyway? It’s not like eating pumpkin puree out of the can or anything. Pumpkin brings a rich flavor to this cookie party and blends perfectly with the hefty helping of cinnamon and pumpkin pie spice.
For another delicious recipe with a unique and surprising method for creating a crispier cookie, don’t miss our Spiced Pumpkin Oatmeal Cookies!
Windy’s well Spiced Pumpkin Chocolate Chip Cookies are like a cookie-muffin hybrid.
The soft cakey texture of these cookies is similar to a muffin top, and everybody loves muffin tops (except the kind hanging over our jeans!) Also, if you’ve never tried the pumpkin & chocolate combo, you’ve been missing out. These two make a perfect pair just like peanut butter and jelly, peas and carrots, and frozen margaritas and Jimmy Buffet! The chocolate chips and toasted walnuts also add nice textural contrast to the cookies and the glaze is icing on the cake.
Why are these spiced pumpkin chocolate chip cookies soft?
Like many winter squashes pumpkin has a high moisture content, is low in calories and boasts an impressive nutrient profile. Actually, pumpkin is made up of about 94% water. When heated, the moisture in pumpkin converts to steam and expands in baked goods. This is why pumpkin puree is a great addition to muffins, cakes and many other recipes like our pumpkin loaf cake and pancakes.
Did you know that pumpkin puree also makes a great substitute for eggs in some recipes? Use 1/3 cup pumpkin puree in place of an egg next time you bake muffins, cakes or even breads for a delicious treat. Finally, this recipe uses the entire 15-ounce can of Libby’s 100% pumpkin so stock now up while it’s on sale. You’ll want to be ready next time the pumpkin craving hits!
Thanks for PINNING!
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PRINT THE RECIPE!
A beloved recipe for soft and cakey, well spiced pumpkin cookies with chocolate chips and walnuts
- 2 ¼ cups all-purpose flour (270g)
- 2 teaspoons pumpkin pie spice
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature (226g)
- 1 cup granulated sugar (200g)
- 1 (15-ounce) can pumpkin puree (not pie filling) (425g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups semisweet chocolate chips (340g)
- 1 cup chopped walnuts, toasted (120g)
- 1 cup powdered sugar (115g)
- 1 1/2 tablespoons milk, half-and-half or cream
- 1/4 teaspoon vanilla extract
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium mixing bowl whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda and salt. Set aside.
- In a large mixing bowl combine the butter and sugar and beat on medium-high until lightened and fluffy. Add the pumpkin puree, eggs and vanilla and beat on medium until combined. Scrape down the sides and bottom of the bowl, then mix again. Add the flour mixture in four additions beating well after each addition. Scrape down the sides of the bowl and blend again.
- Add the chocolate chips and walnuts and fold together with a spatula until blended.
- Using a small cookie scoop, place dough balls on the prepared baking sheet, at least 1-inch apart. The cookie dough will not spread so feel free to gently flatten out the cookie rounds to the desired size.
- Bake cookies for 14 to 18 minutes or until the edges are lightly browned. Cool on the baking sheet for 2 minutes, then remove to a wire rack to cool completely. Once cooled, drizzle or spread each cookie with icing.
- Whisk together the sugar, milk and vanilla until smooth. Drizzle the icing over the cooled cookies. Allow the icing to dry before storing the cookies. If desired, add more powdered sugar or milk to achieve desired consistency. Thicker icing can be spread on each cookies instead of drizzling.
- Store in an airtight container at room temperature. Cookies will keep for up to 5 days. Cookies can also be frozen.
Adapted from a recipe by Windy Calder, originally adapted from King Arthur Flour
- Cookies can be frozen for longer storage. Wait to frost the cookies after they are completely thawed.
- If preferred, skip the icing and sprinkle the cookie dough balls with coarse sugar before baking.
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Thanks so much for stopping by! Tricia