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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

Ingredients:

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

Directions:

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

All images and text ©

Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!


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Paula

Sunday 2nd of December 2018

How do you adjust for high altitude. 

Jamie

Monday 3rd of December 2018

Hello! I haven't attempted this recipe at high altitude, so I am not sure of the best method or result. If you happen to give it a try, I'd love to know how they turned out. Thanks so much for stopping by. -Jamie

Abby

Monday 1st of June 2015

These are my go-to pumpkin cookies. I've made them easily a dozen times, and each time is better than the last. What I love the most about them is the texture of the cookies. They have a fabulously puffy, almost cake-like sponginess that I adore in them. They get rave reviews everywhere I bring them. Thank you for such a wonderful recipe. Bake on, my friend.

Jnv

Wednesday 26th of November 2014

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

Friday 28th of November 2014

Jnv- I'm so glad the recipe worked for you. Thanks for visiting.

-Jamie

Dee K

Thursday 13th of November 2014

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

Jamie

Thursday 13th of November 2014

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

-Jamie

Dawn

Wednesday 24th of September 2014

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

Thursday 25th of September 2014

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

-Jamie

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