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Commercial RecipePumpkin Chocolate Chip Cookies


0 minutes
15 dozen cookies

The classic chocolate chip cookie gets an autumn twist. Add HERSHEY'S Mini Semi-Sweet Chocolate Chips to cookie dough made with a hint of pumpkin pie spice for a subtle fall dessert guests will love.

Ingredients & Directions


  • 1 lb. 7 oz.
    all-purpose flour
  • 1 oz.
    vanilla extract
  • 1 lb. 8 oz.
    HERSHEY'S Mini Semi-Sweet Chocolate Chips, 4000 ct. (Item# 61225)
  • 2 tsp.
    baking soda
  • 1 Tbsp.
    pumpkin pie spice
  • 2 tsp.
  • 1 lb.
    unsalted butter, softened
  • 12 oz.
    light brown sugar
  • 8 oz.
    granulated sugar
  • 13 oz.
    canned pure pumpkin
  • 3-1⁄2 oz. (2 large)



Heat convection oven to 325°F (standard oven: 375°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.


Blend together flour, baking soda, pumpkin pie spice and salt in large bowl. Set aside. Mix together butter, brown sugar and granulated sugar in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add pumpkin, eggs and vanilla, mixing until fully incorporated. Gradually add flour mixture, mixing until well blended. Stir in HERSHEY'S Mini Semi-Sweet Chocolate Chips. Using #60 scoop (1/2 oz.), drop dough on prepared sheet pans.


Bake 8 minutes* or until golden around edges. Cool slightly; remove from sheet pans to wire rack. Cool completely.


*If using convection oven, rotate pans one-half turn (180°) after 4 minutes of baking.