Back to Pumpkin Chip Cookies

Print Options


Card Sizes

Pumpkin Chip Cookies Recipe

Pumpkin Chip Cookies Recipe

These golden cake-like cookies are my favorite, especially around the holidays. They disappear quickly from my dessert trays. The subtle pumpkin and cinnamon flavors pair nicely with chocolate chips. -Tami Burroughs, Salem, Oregon
TOTAL TIME: Prep: 10 min. Bake: 10 min./batch YIELD:60 servings


  • 1-1/2 cups butter, softened
  • 2 cups packed brown sugar
  • 1 cup sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 egg
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 2 cups quick-cooking oats
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 2 cups (12 ounces) semisweet chocolate chips


  • 1. In a large bowl, cream butter and sugars. Beat in the pumpkin, egg and vanilla. Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture. Stir in chocolate chips.
  • 2. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 10 dozen.

Nutritional Facts

2 each: 152 calories, 7g fat (4g saturated fat), 16mg cholesterol, 133mg sodium, 23g carbohydrate (14g sugars, 1g fiber), 2g protein

Reviews for Pumpkin Chip Cookies

Sort By :
Reviewed Oct. 15, 2015

"These are delicious and moist. They also freeze very well. I put them in sandwich bags and then in a freezer bag. Perfect!"

Reviewed Apr. 9, 2015

"A favorite recipe to keep and share with friends and neighbors. The flavors are so delicious. And the chocolate gives it that extra delicious mix. I often use mini chocolate chips. I also had to bake longer than suggested."

Reviewed Sep. 12, 2014

"Love pumpkin & these hit the spot. It doesn't hurt that they also include chocolate."

Reviewed Nov. 19, 2013

"these were really good cookies! I really like them. just a little tip, i had to cook them for 4 more minutes then the recipe tells, they get cooked a lot better"

Reviewed Feb. 27, 2013

"too cake like very soft and not enough pumpkin taste"

Reviewed Jan. 14, 2013

"These are my favorite pumpkin cookies. They are soft and melt in your mouth! Make them!"

Reviewed Oct. 30, 2012

"Pumpkin was very subtle. The cookies stayed moist and chewy. I substituted 1/2 white chips and 1/2 butterscotch chips for the chocolate. Everyone in the family loved them!"

Reviewed Oct. 14, 2012

"My family loves these cookies. They never last long around the house. They are so moist they are the best!"

Reviewed Dec. 10, 2011

"Everyone just loves these cookies!"

Reviewed Nov. 19, 2011

"These are so delicious! I made them for the first time today and I could eat the whole batch to myself! I was pretty skeptical at first and I was actually scared to eat one, but they are so, so good!"

Reviewed Oct. 14, 2011

"Ymmmmmm.... Need I say More? I made these to take to work and they were gone in no time. I had people from other departments coming to snatch one. One more thing...Since I hate store bought canned pumpkin, I use "Fresh" pumpkin; cooked and well drained. I usually cook it the night before and leave it in a seive overnight to pull out the excess water."

Reviewed Oct. 7, 2011

"I make these every year for our community reading "festival". I've started getting request about a month before hand making sure I'm going to bring them. Perfect for fall bake sales."

Reviewed Sep. 30, 2011

"I have made these every year for 10 years. They never fail to disappear fast and my family and coworkers always request them! Wonderful."

Reviewed Sep. 25, 2011

"I've been making these wonderful cookies

since 2002, and are still my favorites! Just don't over bake them, 10 minutes works for me. I also found that adding a little ginger, nutmeg and cloves makes them that much better. White baking chips are good too."

Reviewed Aug. 25, 2011

"My grandma's been following this recipe for many, many years. She has it pulled out of a magazine from probably the 60's or 70's. Her recipe, though, tells you to drop the dough by 1/4 cup fulls and shape into a pumpkin. Bake for 20-25 minutes and then decorate with M&M eyes and candy corn noses. These are a family favorite and are so delicious. I like to make the "normal" sized version, as well, for everyday!"

Reviewed Jun. 27, 2011

"EVERYONE who has tried these loves them. Even me...and I usually don't like soft cookies.

Nobody has been able to guess that it's made with pumpkin."

Reviewed May. 16, 2011

"I used mini chocolate chips in this recipe and I really liked the results. Lots of chips in every bite! Yum! I think these will be a new favorite in our family. :)"

Reviewed Feb. 9, 2011

"My new favorite cookies. I froze a bunch of them hoping I wouldn't eat so many, but..... you can eat them right from the freezer:) This recipe makes alot, but don't worry, freeze them. Absolutely DELICIOUS, highly recommended."

Reviewed Nov. 15, 2010

"I have had plenty of requests for this recipe. It is very soft and tasty. A refreshing change from the ordinary cookie recipe.

"Thanks" Taste of Home, for this recipe.

Reviewed Nov. 28, 2009

"These cake-like cookies are easy to make and a fun change from the everyday chocolate chip or oatmeal cookie. I used a 1 1/2 T. cookie scoop and found that 15 minutes was the perfect bake time. Enjoy this tasty Autumn treat!"

Reviewed May. 23, 2009

"These are fabulous! The pumpkin and chocolate chips complement each other nicely. Be sure to make them and share. You may be tempted to eat the whole batch yourself!"

Reviewed Nov. 4, 2008

"I love this recipe and one that will be a regular. I did however reduce the granulated sugar by 1/2 cup for my taste."

Reviewed Oct. 16, 2008

"these cookies are the best! everyone just loves them"

Reviewed Apr. 13, 2008

"Oct/Nov 2002 page 41----recipe in this issue if you don't want to print the recipe from the website."

Loading Image