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Crispy Chocolate Chip Cookies with Pumpkin

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Ahhh, chocolate chip cookies…how I love you so. When it comes right down to it, sometimes you want to do away with all the “frou-frou” that comes with a crazy cookie, and just have a chocolate chip cookie. Although, I guess there is some “frou-frou” involved in this recipe, with it being pumpkiny and all. I had to throw a little bit of pizzazz in there! Who am I kidding, I love the “frou-frou,” but I really do enjoy the classics. I don’t know about you guys, and maybe I’m just totally going out on a limb here, but I love a crispy chocolate chip cookie every once in a while. I don’t know, sometimes you just want that crunch. Am I the only one that craves this? If so, I will not be offended if you tell me so.


I hope all of you have some insane plans for this weekend! Besides celebrating a good friend’s birthday tomorrow evening, it will be the usual around here:

Home projects … and a ton of them.

I don’t remember anyone telling us that even if you build a house from scratch…the exact way you want it to be built…down to the hooks in the closets…you will STILL have things to do. I mean we have lived in this house for what? Like…6 months now? … and … we are STILL putting up blinds. In fact, Zach just ran back to Home Depot in a fit of fury because the blinds don’t fit our office window and now he has to get them cut down at the store. He was not happy. Ahhh, what a day.

I think he secretly loves the little home projects I give him…even if he doesn’t say so.

I also think that because I have serious OCD when it comes to how I want things to look, doesn’t help my cause much. I’m very picky, and I think poor Zach is learning the hard way.

Next on the list? The living room…we may have that completed by the summer of 2016. Just maybe.

Thank God we have these cookies to get us through these little home projects though, and boy do they deliver in satisfactory bliss.

They are, as they sound, a chocolate chip cookie…thin and crispy and loaded with fall flavors. I feel that they are much easier to make than a traditional soft chocolate chip cookie. There is no waiting for butter to soften, etc etc etc. The thing is…you WANT them to flatten out in pancake-like form.

They are magical.

Beer Love:
I had to go pumpkin with the pairing for these cookies. I just had to, but I didn’t want to go with a traditional pumpkin ale. I thought that a pumpkin porter or stout would do just nicely. On a normal occasion, and when I have baked a regular batch of chocolate chip cookies (without the pumpkin) then I would definitely pair with a stout or porter of some kind. There is just something about the richness you get from a pumpkin stout or porter that just compliments these cookies so well!
Here are some examples of pumpkin porters and stouts that I love for these crispy chocolate chip cookies with pumpkin:

Alaskan’s Pumpkin Porter

Epic Brewing and DC Brau’s Imperial Pumpkin Porter

21st Amendment’s He Said Baltic-Style Porter

Southern Tier’s Warlock

Elysian Brewing’s Dark O’ the Moon

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Crispy Chocolate Chip Cookies with Pumpkin


2 dozen

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes


  • 1 2/3 cups all purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup coconut oil melted (vegetable shortening may be substituted)
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 3 tablespoons pumpkin puree
  • 1 1/2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips


  • Preheat your oven to 350 degrees F and line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  • In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda and salt until combined. Set aside.
  • In a stand mixer, with paddle attachment fixed, mix the coconut oil, brown sugar and granulated sugar until smooth. Add the egg, pumpkin puree and milk. Mix again to combine. Add the vanilla extract and mix again.
  • With mixer set on low, gradually add the dry ingredients to the wet. Mix until just moistened. Do not overmix. Fold in the chocolate chips.
  • In 2 tablespoon-sized portions, drop the dough onto the prepared baking sheets. Make sure there are at least 2-3 inches between each cookie. They will spread.
  • Bake the cookies for 10-12 minutes or until the cookies are brown and starting to crisp.
  • Remove from oven and allow to cool for 15 minutes on the baking sheets. Transfer to a wire rack to cool the rest of the way.
  • Store in an airtight container for about a week. Enjoy!



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I’m the voice, author, creator, and photographer behind Cooking and Beer. We started things about 10 years ago and Cooking and Beer has morphed and grown into what it is today: providing hundreds of recipes to thousands of people.

11 Responses

    1. Sorry about that, Julia! You would be right. There is supposed to be granulated sugar in the cookies. I added it back to the ingredients. Of course, you could also only use brown sugar if you wish for a more molasses(y) flavor. I do it all the time. ;) Sorry about that! Thanks for letting me know!

  1. I tred making these twice and both times I ended up with cookies that were much more cakey than crispy. They did not spread but rather puffed up. Any ideas? My guess is that the water content in the canned pumpkin is the culprit so I might try making these with pumpkin butter as the water is cooked out. I do have to say, the flavor was terrific but I eally wanted the crisp texture.

    1. Hi Ivy! I’m soooooo sorry that the recipe has failed you TWICE! There could be a couple of reasons why they are more cakey than crispy. I think that you are right that maybe the moisture content is a little too high from the pumpkin. I think pumpkin butter would be a really great idea and I definitely think it’s worth a shot. There are a couple of other things you can do to try to make them crispier. Decreasing the amount of brown sugar and supplementing in more granulated sugar can definitely help. Using 2 egg yolks instead of the entire egg will also help. You can also try substituting in butter for the oil. I have always had success with coconut oil, but I know that others haven’t. I’m wondering if because I live in a super dry climate that this has made me successful in making a crisp cookie, but that could just be totally off the wall. ;) I hope you try again, and if you continue to have issues, I’m here to help! I also will adjust the recipe in the post accordingly and make notes where substitutions can be made if you find success in any of these methords. Good luck and thanks for trying the recipe! – Justine

  2. I apologize, Christa! This seems to be a common theme with the cake-like consistency. I’m thinking that altitude I bake at might have something to do with the consistency being off. I will make some modifications to the measurements for those who cook at different elevations.

  3. HI, I just made these cookies as I was craving a thin, crispy cookie and was so disappointed when they emerged from the oven all puffy and cakey…??? I will experiment with butter vs coco oil, just egg yolks instead of eggs, etc. Will keep you posted with my results. Cheers!

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Hello! I'm Justine.

I’m a blogger and web developer from the beautiful state of Oklahoma, where my loving husband, two adorable kids, and two mischievous dogs keep me on my toes 24/7. My idea of heaven includes endless summer days, getting lost in a good book, and whipping up some delicious homemade bread.


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