These soft Pumpkin Chocolate Chip Cookies are a favorite cookie in our house. Add the best homemade pumpkin cookie to your fall baking plans ASAP! Trust me, they will not last long!
This week I baked another batch of these pumpkin cookies in our kitchen. These cookies are a must make for me every single fall.
Each year, as fall starts to get close, I start to crave these soft pumpkin cookies, and then I have to bake a few batches for our cookie jar. Thank goodness for being able to give away the leftovers to friends this time.
I love them so much that I try to keep an extra can of pumpkin in our pantry, just in case the urge for the best pumpkin cookies hits me in the middle of February.
Please tell me I’m not alone in my love for eating pumpkin treats all year long.
I realize not everyone likes pumpkin desserts. Of course, I just can’t wrap my head around that kind of flawed logic!
Baking with pumpkin always makes me so happy! Of course, eating said pumpkin makes me even happier.
Things like this Pumpkin Cheesecake Brownie Pie or Pumpkin Oreo Cheesecake happen every fall in our house.
My motto is to pumpkin all the things during the fall months! I say bring on the orange goodness in all forms!!!
Nothing is safe from my pumpkin quest. We eat it in pies, cookies, muffins, bread, donuts, cake, and soup!
Speaking of soup, now I’m totally craving a big bowl of this Pumpkin Potato Corn Chowder for dinner tonight.
How to make Pumpkin Chocolate Chip Cookies:
- Mix together the sugars and oil until it looks like wet sand. Add in the pumpkin puree, egg, and vanilla and mix again.
- Stir together the flour, spices, baking powder, salt, and baking soda. Slowly mix the dry ingredients into the sugar mixture.
- Add chocolate chips to the batter gently. You can also add some chopped walnuts, if you like.
- Use a tablespoon to drop spoonfuls of cookie batter onto baking sheets. Use the back of the spoon or your finger to smooth the tops out slightly.
- Press a few chocolate chips into the tops of the batter before baking. Bake for 10 minutes.
- Let the cookies cool on the pan for two minutes before moving them to a wire rack or parchment paper to cool completely.
PRO TIP: Change it up and use a mixture of different baking chips. Butterscotch chips are also really delicious.
Store these easy Pumpkin Chocolate Chip Cookies in a loosely sealed container. If you have any left that is. One bite of these soft pillowy pumpkin cookies and they just might disappear before you can hide a few for later.
CLICK HERE TO PIN THIS RECIPE FOR LATER!
More easy pumpkin recipes you may like:
- Pumpkin Spice Latte Cupcakes – soft pumpkin spice cupcakes with a light white chocolate coffee frosting is a must make
- Cinnamon Roll Pumpkin Cake – a swirl of cinnamon sugar makes this pumpkin cake taste amazing
- Pumpkin French Toast Bake – this easy fall breakfast bake can be made ahead of time for busy mornings
- Pumpkin S’mores Bars – soft pumpkin bars topped with gooey melted marshmallow and chocolate for the fall dessert win
- Chocolate Pumpkin Cheesecake – chocolate bars and pecans make this pumpkin cheesecake taste irresistible
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Pumpkin Chocolate Chip Cookies
These soft Pumpkin Chocolate Chip Cookies are a favorite cookie in our house. Add the best homemade pumpkin cookie to your fall baking plans ASAP! Trust me, they will not last long!
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup oil
- 1 large egg
- 1 Tablespoon vanilla extract
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 3 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 cups chocolate chips, divided
- 1/2 cup chopped walnuts, optional
Instructions
- Preheat the oven to 350 degrees.
- Combine the pumpkin, sugar, oil, egg, and vanilla in a large mixing bowl.
- Stir together flour, baking powder, cinnamon, nutmeg, salt, and baking soda. Add the flour mixture slowly to the pumpkin mixture & mix well. Stir in 1 1/2 cups chocolate chips and the walnuts.
- Use a tablespoon to drop spoonfuls onto a baking sheet. Use the back of the spoon or your finger to smooth out the tops slightly.
- Top the cookie dough with the reserved chocolate chips. Bake for 10 minutes.
- Let the cookies cool on the pan for 2-3 minutes, then remove to a wire rack to cool completely. Store in a sealed container.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 132Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 5mgSodium: 96mgCarbohydrates: 16gFiber: 1gSugar: 9gProtein: 2g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
(original photo from October 2009)
*The post for these Pumpkin Chocolate Chip Cookies was originally posted on October 27, 2009. The photos were updated October 2018, and the post was republished October 1, 2020.
Yummy! Thank you for this!
i loooooove pumpkin chocolate chip cookies!!!
Lovely Blog you have got..with some wonderful recipes and equally great pictures…
Do visit mine..(Though not as good as yours)
Looking forward to more posts and pictures..(Following your blog)
Do follow mine if you like it..
Cheers,
D
pumpkin is the best! i HAVE to try those bars! thanks so much for sharing!
oh my gosh. those pumpkins cheesecake bars look amazing. could you just make them for me and invite me over?
Girl! What a cute blog an delicious looking recipes! So glad you followed me so I could “meet” you! I will be back again soon!
Blessings,
LMM
Ummm….I love me some pumpkin 🙂
Thank YOU***
I’m going to have to try those brownies!!!
mmm…i think i may have to make those cookies really soon!
have you ever made peanut butter rice crispy treats? we had a group at church make troy a plate of them – I ate them all, lol!
Perfect! These were delicious and moist….. I didn’t use white sugar only the brown and olive oil, I let the kids have them for breakfast. Thanks
These look amazing! What size can of pumpkin did you use?
Whoops! I guess that is kind of important to know huh? Sorry about that…it was a 15 oz. can. I will make sure the recipe is updated. Thank you 🙂 I hope you enjoy the cookies!
LOL! I guess I should read the recipe first before replying 🙂 It actually says 1 cup canned pumpkin puree…that is about half of a 15 oz. can.
These look fabulous! Love, love, love anything with pumpkin come autumn.
Made the pumpkin cheesecake brownies tonight. They were easy and so amazing!
I am glad to hear how much you liked the brownies! They are one of my favorites too!
[…] first I was going to make another version of these Chocolate Chip Pumpkin Cookies, but then my husband was digging in my baking cupboard for something sweet and I saw the cocoa […]
Baked these pumpkin cookies for a bake sale. I used semi-sweet chips, maybe I should have used milk chocolate chips. I think I would add less chips the next time. Good recipe.
I’m glad you liked the recipe. That is the fun of baking…finding what you like or would do differently to a recipe based on your taste 🙂
I just wanted to let you know that your pumpkin chocolate chip cookies are the best! my daughter in law brought them over for dessert and they were so good I can’t stop eating them. Thanks for sharing.
I am so glad to hear that you like the cookies…they are my favorites too 🙂
Hi!! Should I use milk chocolate or semi sweet chips? Thank you!!
You can use whichever one you prefer or have on hand. I usually use dark chocolate because those are my favorite. I hope you enjoy the cookies!
I made these this morning and they are delicious. I goofed and put the whole can of pumpkin in and they were just terrific. It made more soft cookies that I baked a minute more per pan. My hubby loved them too. These are going to shut-ins by our youth group of our church on Thanksgiving. Thanks for the recipe.
Is there a healthy substitute for the oil?
You could substitute coconut oil…I know that is slightly healthier than regular oil.
I made these last night and they were very good. I used pumpkin pie spice because that was all I had. I also used coconut oil. I found I had to increase the baking time to 14 minutes, and they were still very soft. Not sure I love the texture but I love the taste!
Hi! I’m wondering how much pumpkin pie spice you put? That’s all I have too right now lol
You could add 2 teaspoons of pumpkin pie spice to the batter instead of the other spices.
These sound delish! We just made plans to have the whole family together in Florida for
Turkey-day, so I’ll be making these!!!
[…] Pumpkin Chocolate Chip Cookies […]
I have 2 questions I hope someone can answer.. Can you make this using gluten free flour? Also would it be possible to use dark choc chips?
I’m not sure about the gluten free flour as I have never used it before, but yes, dark chocolate chips would be great!
I just made this
Only i used fresh cooked pumpkin
So it didnt give me the same colour as your cookies. ;(
I used the whole can of pureed pumpkin because i didnt pay attention to what you wrote….lol but did add a 1/4 cup of flour though. Cause it looked like it was very moist. And they turned out fluffy and light. Love them. Thanks for sharing.
Good job catching your pumpkin “mistake” and fixed it by adding a little extra flour. I’m so glad they turned out for you!
I am obsessed with pumpkin chocolate chip cookies and these were absolutely outstanding! The recipe said it would make 40 cookies and I stretched it to 41 ????
I found the dough didn’t spread so after the first batch, I flattened them slightly with my fingers. I will definitely make these again and again! Thank you for sharing!
HI,
What size can of pumpkin are you using in this recipe?
Thank you
This cookie recipe doesn’t use a whole can of pumpkin. The 15 ounce can will give you more than you actually need. I hope you enjoy the cookies 🙂
Can this be made with almond flour or coconut flour.
I haven’t tried this recipe with either of those flours, so I can’t say for sure. Please keep me posted if you try it and it works.
I just made these on a whim and they are delicious. But what makes them so pillowy or as I have been saying, spongey?? I’m great at following a recipe but not so great at the science behind the textures.
To be honest, I’m not quite sure what makes them so pillowy. Probably the pumpkin in it! These are one of my favorite fall cookies! I like to call them magical because they are so good and disappear in a hurry!!