Pumpkin Chocolate Chip Cookies

At Stover & Company, we love a recipe that can be adapted to different flavor profiles! Today we’re going to take our original recipe for the best chocolate chip cookies ever & give them a seasonal twist. 

Introducing Pumpkin Chocolate Chip Cookies! Let’s get started! 


  • bowls
  • hand whisk
  • electric or stand mixer
  • spatulas
  • baking sheet
  • parchment paper



  1. In a medium bowl, use a hand whisk to combine flour, baking soda, cornstarch, salt & spices. Set the bowl aside.
  2. In a separate bowl, with an electric or stand mixer, whisk together butter & both sugars on medium-high for 1 minute.
  3. Add eggs, vanilla & Seneca Pumpkin Puree to mixing bowl & whisk until fully incorporated.
  4. On a low speed, slowly add in the remaining dry ingredients & mix until well combined.
  5. Using a spatula, fold in Sweet Shoppe Chocolate Chips.
  6. Cover your cookie dough & refrigerate for 30-60 minutes.
  7. Remove cookie dough from the refrigerator & preheat your oven to 325°F.
  8. Scoop ¼ cup of cookie dough & roll into individual dough balls. Continue until you run out of cookie dough. (You should have roughly 15-18 dough balls)
  9. Before placing the cookie dough on your baking sheet, tear each dough ball in half then press the two halfs back together to create a slightly messy look.
  10. Place dough balls on parchment paper, leaving enough room between for the dough to spread.
  11. Bake cookies for 12-15 minutes, at 350°F, rotating the baking sheet halfway through. When ready, your chocolate chip cookies should have golden edges & a soft center. 
    PRO TIP: Your Pumpkin Chocolate Chip Cookies might look slightly underdone. This is normal because of the pumpkin puree. Do not continue baking or they might burn!!
  12. Let cool & enjoy the very best cookies you’ve ever had.


Makes 10-15 extra large cookies

Share your fall baking with us in our Facebook group: Confection Connection!

Happy baking!



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