Pumpkin Chocolate Chip Cookies

by Jamie on October 13, 2009

Post image for Pumpkin Chocolate Chip Cookies

I have an obsession with pumpkin in the fall months. This obsession may explain why I have a shelf in my pantry devoted to Libby Canned Pumpkin. Crazy? Maybe. Obsessed? Definitely – but I also like to consider myself a bargain shopper and bought them on sale last winter after the holidays.

I am steadily moving through my plethora of pumpkin and may need to replenish my supply very soon. Crazy pumpkin tendencies aside, I am always on the search for new recipes that use my favorite fall ingredient. I came across this one on allrecipes and was really impressed with the flavor and texture of these cookies.

At first I was a little apprehensive of the chocolate & pumpkin flavor combo, but it turns out the chocolate chips truly compliment the pumpkin. These cookies have an awesome cake-like texture with a bit of chew. They honestly stayed soft for days in a sealed container and really maintained their freshness.

They would be the perfect dessert with a hot cup of tea on a chilly fall evening. I even munched on one for breakfast with my coffee – but honestly what baked good is not scrumptious for breakfast? This is truly a versatile, crowd pleasing cookie and a deliciously addictive recipe for fall! I hope you enjoy these as much as we did.

Thanks for stopping by, have a great day!


Pumpkin Chocolate Chip Cookies

October 13th, 2009

Yield: 16 large cookies


1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla paste (extract will work just fine)
2 cups semisweet chocolate chips


1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt.

2. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.

3. Add vanilla and chocolate chips.

4. Drop by spoonful on greased cookie sheet and bake at 350°F (175°C) for approximately 10 minutes or until lightly brown and firm. (I baked these at 360°F for 12 minutes)

adapted from allrecipes


{ 85 comments… read them below or add one }

Sara O December 5, 2010 at 2:33 pm

Delicious cookies! I substituted 1/4 c brown sugar for some of the white sugar and added a little nutmeg. I love to cake-like texture – can’t wait to have some with my coffee in the morning!


Becky May 6, 2011 at 1:33 pm

I have an obsession with pumpkin ALL the time!


Noelle September 30, 2011 at 6:34 pm

Just made these! Came out GREAT. Thank you! :)


Brenda @ The Funky Junkie October 2, 2011 at 3:36 pm

WOW! I just made this for a rainy afternoon down here in VA, and they are absolutely perfect. Thank you!


Erin October 27, 2011 at 12:43 am

These cookies are wonderful, but they’re even better when made with White chocolate chips instead of the semi sweet.. yum!


megan October 31, 2011 at 10:24 am

Hi!! These cookies are amazing, I am going to make them again. Just wondering, if you are using vanlissa extract, should i still use the same amount called for in the paste? Thanks!! Megan


Jamie October 31, 2011 at 5:24 pm

I would use 1 – 1 1/2 teaspoons of pure vanilla extract in place of the paste. Thanks for stopping by!


Stevi November 13, 2011 at 3:24 pm

I’ve made these about 5 times now! Theyre getting put in to me fall baking rutine!!! But the last 3 times I’ve done 2 teaspoons on pumpkin pie spice instead of the cinnamon!


Hanna November 26, 2011 at 1:24 pm

These are DELICIOUS! I love how they stay so soft :) Thank you for sharing!


Cara December 11, 2011 at 3:56 pm

I made these and they were AMAZING! Everyone loved them and asked for the recipe. I am passing it on! Thanks so much!


Maura January 28, 2012 at 8:36 pm

We LOVE these cookies! Just made them for the second time tonight. Taste great but ours seem to have a ‘rough looking’ appearance while they look ‘smoother’ in your photo! Any suggestions? Not that it affects taste! Really great!


Anissa May 31, 2012 at 6:54 pm

These were fantastic!!!


Josette September 14, 2012 at 10:20 pm

Wow these cookies are sooo good!!! Light and airy, pumpkin delights!


Cathy T. September 24, 2012 at 12:30 am

I’ve never had a batch of cookies disappear in one day before! That’s what i get for taking them back to a dorm full of starving college students! This recipe rocks- total success! Definitely making it more often!


Jamie September 24, 2012 at 5:49 pm

I am so happy to hear that you enjoyed the cookies – thanks so much for stopping back and leaving your feedback on the recipe! Have a great day.


Loni September 25, 2012 at 6:44 pm

These cookies are amazing! Easy to make and absolutely delicious! Thanks for the recipe!


l.shanna October 12, 2012 at 2:49 pm

These are so delicious! Love that there’s no butter in them! Thanks for the great recipe!


Jamie October 14, 2012 at 2:20 pm

I am so happy to hear you enjoyed the recipe – thanks so much for leaving your feedback! Have a great day!


Angie October 25, 2012 at 2:27 pm

This is one of my favorite recipes this time of year.


Jan November 14, 2012 at 9:02 am

I’m trying these cookies out tonight and can’t wait they look amazing… I live in CO do I need to make any changes for high altitude?


MBA November 18, 2012 at 10:45 am

I have read that raising the temperature and lowering the baking time of the recipe may be a needed adjustment. I have attached a helpful link from Quaker Oats to help with this issue. I hope this helps and good luck!




Teresa October 26, 2013 at 7:05 pm

This is my new go-to recipe for pumpkin chocolate chip cookies! I love how cake-like they are and also that they’re not too sweet. They remind me of a cross between a cupcake and a scone. I usually sub in mini chocolate chips because they aren’t as messy.


Jamie October 28, 2013 at 10:34 am


Thanks so much! It’s great to hear that you enjoy the recipe! Have a great day!



Iris November 16, 2013 at 1:34 pm

Hi, i was just wondering, if make it with homemade puree, how much should i put it? is one cup okay?


Jamie January 10, 2014 at 6:49 pm

Iris, one cup of homemade puree should be fine.
– Jamie


Sarah November 17, 2013 at 4:16 pm

Just made these as my very first from-scratch cookies, and they came out AMAZING. Light and fluffy, and with just the right amount of sweetness. A million thanks (for the recipe and the baking confidence)!!


Persnickety January 26, 2014 at 8:03 pm

A great recipe I can’t wait to try out. It looks incredible. I love Pumpkin and those adventurous enough to use it! I wish more would.

I came up with my own version of a Pumpkin Chocolate Chip Cooks. While different from your own, I think mine is a unique take on the dish. I’m new to the Food Blog scene and would love some feedback from a pro like you. Check out my recipe if have time.



Dawn September 24, 2014 at 7:55 pm

Just made these because I lost my pumpkin chocolate chip cookie recipe. Definate cinnamon flavor blends well with the pumpkin and choc chips. I think next time I will reduce the amount of chocolate chips though to 1 1/2 cups. I made mine with home canned pumpkin.


Jamie September 25, 2014 at 10:13 am

Hi Dawn, I am glad that you liked the recipe and how wonderful that you can your own pumpkin! Thanks for stopping by.



Dee K November 13, 2014 at 7:57 pm

I made these with some brown sugar subbed for some of the white sugar and dark chocolate chips! Awesome!


Jamie November 13, 2014 at 10:15 pm

I am glad the recipe worked for you. Thanks for visiting.



Jnv November 26, 2014 at 7:28 pm

I just made these and they turned out amazing! I am usually pretty terrible at baking but these were impossible to get wrong! Thanks sooooo much for the recipe!


Jamie November 28, 2014 at 9:34 am

I’m so glad the recipe worked for you. Thanks for visiting.



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