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Delicious fall inspired cookie made with pumpkin puree and an added kick from some instant espresso powder!

Total Time: 20 minutes
Pumpkin Espresso Chocolate Chip Cookies

Pumpkin Espresso Chocolate Chip Cookies

I might just have a slight obsession with espresso powder. Ever since I discovered it in the grocery store some time ago, I have literally been trying to add it to anything that I eat or drink.

Morning coffee… add a teaspoon of espresso powder.

Afternoon shake… add a Tablespoon of espresso powder. Yes. Tablespoon.

Desserts… sure! Let’s add some espresso powder!

Pumpkin Espresso Chocolate Chip Cookies

So that’s exactly what I did with these pumpkin espresso chocolate chip cookies. I didn’t necessarily want to just make some plain old pumpkin cookies this fall. Even though pumpkin cookies are far from plain. But I did want to do something a little different and just add a little kick to see how they turned out.

And I have to say that they turned out fabulously! The cookies are soft and chewy, just how I like them, with just enough pumpkin flavor to know they are not a traditional chocolate chip cookie. Then the added kick of espresso powder. Delish!

Pumpkin Espresso Chocolate Chip Cookies

Now, there’s not a ton of espresso powder in these cookies as I didn’t want to go crazy on you guys, but there is just enough for a very slight espresso flavor.

And if you don’t like espresso, then I forgive you. But you’re more than welcome to leave it out and the cookies will be just as delicious and amazing! Promise.

Pumpkin Espresso Chocolate Chip Cookies

Delicious fall inspired cookie made with pumpkin puree and an added kick from some instant espresso powder!

Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Yield: 24 cookies


  • 1/2 cup unsalted butter
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/3 cup pumpkin puree
  • 1 1/2 tsp vanilla extract
  • 1 1/3 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp pumpkin pie spice
  • 1 tsp instant espresso powder
  • 1 tsp corn starch
  • 1 cup semi-sweet chocolate chips


  1. Preheat oven to 350° F and line baking sheet with parchment paper, silpat, or spray with nonstick cooking spray.

  2. In stand mixer, or using electric beaters, cream together butter, brown sugar, and sugar until fluffy. Add pumpkin puree and vanilla and stir until combined. 

  3. Add flour, baking soda, salt, pumpkin spice, espresso, and cornstarch and stir until just combined and dough begins to form. Fold in chocolate chips.

  4. Scoop cookie dough using cookie scoop onto prepared baking sheet. Bake at 350° F for 10-12 minutes or until just turning golden brown. 

  5. Let cool on cookie sheet for about 5 minutes before transferring them to metal cooling rack to cool completely.

If you make this recipe, be sure to snap a photo and hashtag #JENNMEYERING for an IG feature and FB Feature! Plus, I'd love to see your creations!

This Post Has 4 Comments
  1. These look delicious Jennifer! I never would have thought to combine pumpkin and expresso powder…but it sounds amazing!

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