Kneader’s Pumpkin Chocolate Chip Cookies
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There’s no better way to kick off this cozy, autumnal celebration than with a tried-and-true classic: pumpkin chocolate chip cookies. If you’ve been following RMK for a while, you know I’ve shared recipes from Kneaders Bakery & Café before—one of my all-time favorite spots that began right here in Utah and has since spread its delicious charm across the country. Recently, Kneaders released a cookbook filled with beloved customer favorites, and yes, their famous Pumpkin Chocolate Chip Cookies made the cut!
These cookies are everything you want in a fall treat—soft, puffy, and bursting with pumpkin flavor. Each bite is a delightful mound of pumpkin goodness, studded with melty chocolate chips that add just the right touch of sweetness. But what really sets them apart is the spice blend. While cinnamon is a staple in most pumpkin recipes, Kneaders takes it a step further by adding nutmeg and ginger, which deepen the flavor and give the cookies that unmistakable autumn warmth. The result? A cookie that tastes like fall wrapped in a cozy sweater.
Ingredients for Kneader’s Pumpkin Chocolate Chip Cookies
- BUTTER
- BROWN SUGAR
- LARGE EGGS
- PUMPKIN PUREE
- ALL-PURPOSE FLOUR
- BAKING POWDER
- CINNAMON
- NUTMEG
- SALT
- GINGER
- SEMI-SWEET CHOCOLATE CHIPS
Instructions for Kneader’s Pumpkin Chocolate Chip Cookies
Oven Warm-Up – Start by preheating your oven to 400°F (204°C). This higher temperature helps the cookies puff up beautifully while keeping the centers soft and tender.
Creaming the Butter and Sugar – In the bowl of a stand mixer fitted with the paddle attachment, combine softened butter and brown sugar. Set the mixer to medium speed and cream the mixture until it turns lighter in color and takes on a fluffy texture—this usually takes a couple of minutes. This step is key to creating that soft, cake-like cookie texture.
Add the Pumpkin and Eggs – Next, add in your eggs and pumpkin puree. Mix on low speed for about one minute to gently incorporate the ingredients. Pause to scrape down the sides of the bowl with a spatula—this ensures everything blends evenly. Mix again for another minute until smooth and well combined.
Mix the Dry Ingredients – In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt, and ginger. This spice blend gives the cookies their signature fall flavor—warm, aromatic, and just a little bit nostalgic.
Combine Wet and Dry – With your mixer on low speed, slowly add the dry ingredients to the wet mixture. Mix for about one minute, just until everything is incorporated. Be careful not to overmix—this keeps the cookies tender. Finally, fold in the chocolate chips by hand to distribute them evenly throughout the dough.
Scoop and Bake
Using a large cookie scoop or a spoon, portion the dough into 2-inch balls and place them on a parchment-lined baking sheet, leaving a little space between each one. Bake for 13 to 17 minutes, or until the edges are lightly browned and the tops look set.
Cool and Enjoy – Once baked, remove the cookies from the oven and let them rest on the baking sheet for 10 minutes. This allows them to finish baking gently and firm up a bit. Then transfer them to a cooling rack to cool completely—if you can wait that long! These cookies are perfect for sharing, gifting, or enjoying with a warm mug of cider.
Frequently Asked Questions
Can I make these cookies without a stand mixer?
Absolutely! You can use a hand mixer or even mix by hand with a sturdy spatula. Just make sure to cream the butter and sugar thoroughly to achieve a fluffy texture.
Can I freeze the cookie dough?
Yes! Scoop the dough into balls and freeze them on a baking sheet. Once solid, transfer to a freezer-safe bag. Bake straight from frozen—just add 1–2 extra minutes to the bake time.
How do I store the baked cookies?
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them for up to 2 months.
Can I substitute the chocolate chips with something else?
Definitely! Try white chocolate chips, chopped nuts, dried cranberries, or even butterscotch chips for a fun twist.
Why are my cookies flat instead of puffy?
Flat cookies can result from overmixing the dough, using overly soft butter, or not chilling the dough if your kitchen is warm. Make sure your baking powder is fresh and avoid overworking the batter.
Can I make these cookies gluten-free?
Yes! Use a 1:1 gluten-free flour blend that includes xanthan gum. The texture may vary slightly, but they’ll still be delicious.
FOR MORE RECIPES LIKE THIS, TRY:
- Melt in Your Mouth Pumkin Cookies
- Chewy Pumpkin Ginger Cookies
- Pumpkin Chocolate Chip (or Cinnamon Chip) Cookies
- Maple Glazed Pumpkin Cookies
Kneader’s Pumpkin Chocolate Chip Cookies
Real Mom Kitchen
Ingredients
- 1 ½ cup butter softened
- 1 ½ cups brown sugar
- 2 eggs
- 16 oz can pumpkin puree
- 2 ¾ cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- ¼ tsp ginger
- 2 ½ cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 400 degrees F.
- In the bowl of a stand mixer, cream together butter and brown sugar with paddle attachment on medium speed. Cream until butter starts to lighten and the mixture becomes fluffy.
- Add in the eggs and pumpkin puree. Mix for one minute on low speed. Scrape down the sides of the bowl. Mix again for one minute.
- In another bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt, and ginger.
- Add the dry ingredients to the wet mix on low speed for one more minute until incorporated. Fold in the chocolate chips.
- Using a large cookie scoop or a spoon, scoop into 2-inch balls. Place on a baking sheet lined with parchment paper.
- Bake for 13-17 minutes, until the outside edges of the cookies are brown.
- Remove from the oven and let sit on the pan for 10 minutes to finish baking, then allow to cool completely on cooling racks.
Nutrition
This recipe is adapted from Kneaders.
