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Bearing News

The Student News Site of Rock Bridge High School

Bearing News

The Student News Site of Rock Bridge High School

Bearing News

Pumpkin chocolate chip cookie recipe

Photo by Salma Alamin.

My most prominent memories of being a young child are those of fall afternoons. Perhaps it’s because my birthday is in October, or just because I love the changing colors of the trees. Even with the impending long nights and freezing temperatures, I think most people find comfort in the autumnal coziness. For me, getting off of the bus, cold air on my cheeks, wind in my hair and walking inside my house greeted with the smell of my mom’s pumpkin cookies really brought in the season. While she takes inspiration from the well known Nestle Tollhouse recipe, she has tweaked the recipe to make it her own. 

What started as her attempting to test out a recipe for me and my brother to get in the Halloween spirit, led to a creation we ask my mom to make all year round. Between the pumpkin and the finishing touches of cinnamon and nutmeg, these cookies are the perfect taste for the season. Whenever I pop one in my mouth, I begin looking for my nearest flannel while hearing sounds of Taylor Swift’s “Folklore”. The smell drifting through my house makes me want to carve pumpkins and put up fake spider webs on the front door. 

These pumpkin cookies are a family staple to ring in the fall season. Hopefully, once you try this recipe, you will be able to say the same. They are an easy treat to bring to Thanksgiving or any other occasion. The pumpkin adds a great amount of fiber to your diet, while the sugar, spices and butter give you the flavor you need. Chocolate chips are optional but highly recommended by my mother. 


  • 2 ½ cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg 
  • ½ teaspoon salt
  • 1 ½ cup granulated sugar 
  • ½ cup (1 stick) of butter, softened 
  • 1 cup canned pumpkin
  • 1 large egg 
  • 2 teaspoons vanilla extract
  • Chocolate chips (optional)


Preheat oven to 350℉. Line baking sheets with aluminum foil. 

Mix baking powder, baking soda, nutmeg, cinnamon, sugar, flour and salt together in a medium-sized mixing bowl. 

In a separate bowl beat egg, pumpkin, butter and vanilla extract together until smooth. Slowly add in dry ingredients. Take a spoon to measure the size of each cookie, and try to fit 12 on the cookie sheet.

Bake for 15 to 18 minutes or until the edges are crisp and the center is soft. Check by poking a toothpick to make sure the inside is thoroughly cooked. Cool on baking sheets for five to seven minutes. Move to wire racks to cool completely.

Are you going to try this recipe? Let us know in the comments below!

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About the Contributor
Ketti Horton
Ketti Horton, Staff Writer
Senior Ketti Horton is a staff writer for Southpaw and Bearing News. She is also part of the girls’ volleyball team. In her free time, she loves to read Vogue, listen to music, and cook.

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