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+ servings

Pumpkin Espresso Chocolate Chip Cookies

Delicious fall inspired cookie made with pumpkin puree and an added kick from some instant espresso powder!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 24 cookies
Pumpkin Espresso Chocolate Chip Cookies
5 from 2 votes


  • 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


  • Preheat oven to 350° F and line baking sheet with parchment paper, silpat, or spray with nonstick cooking spray.
  • 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. 
  • Add flour, baking soda, salt, pumpkin spice, espresso, and cornstarch and stir until just combined and dough begins to form. Fold in chocolate chips.
  • Scoop cookie dough using cookie scoop onto prepared baking sheet. Bake at 350° F for 10-12 minutes or until just turning golden brown. 
  • Let cool on cookie sheet for about 5 minutes before transferring them to metal cooling rack to cool completely.
Recipe by Jennifer Meyering