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Pumpkin Chocolate Chip Cookies Recipe
Pumpkin Chocolate Chip Cookies Recipe photo by Taste of Home

Pumpkin Chocolate Chip Cookies Recipe

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4.5 75
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I'm one of the cooking project leaders for my daughter's 4-H club, where these soft delicious cookies were a great hit with the kids. —Marietta Slater, Augusta, Kansas
TOTAL TIME: Prep: 10 min. Bake: 15 min./batch + cooling
MAKES:48 servings
TOTAL TIME: Prep: 10 min. Bake: 15 min./batch + cooling
MAKES: 48 servings


  • 1 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup canned pumpkin
  • 1-1/2 cups semisweet chocolate chips

Nutritional Facts

2 cookies equals 112 calories, 6 g fat (3 g saturated fat), 15 mg cholesterol, 68 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g protein.


  1. In a bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips.
  2. Drop by tablespoonfuls onto greased baking sheets. Bake at 350° for 12-13 minutes or until lightly browned. Remove to wire racks to cool. Yield: 4 dozen.
Originally published as Pumpkin Chocolate Chip Cookies in Taste of Home October/November 1994, p13

Nutritional Facts

2 cookies equals 112 calories, 6 g fat (3 g saturated fat), 15 mg cholesterol, 68 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g protein.

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Reviewed Nov. 10, 2015

"Yum yum yum. Made these a few weeks ago for my SS class huge hit!!! Had a few left over and they were immediately enjoyed by the menfolk of the church. Only complaint is super soft so make sure cool before you put in containers."

Reviewed Nov. 3, 2015

"I really enjoyed this recipe. I'm usually a "chewy" cookie fan, and these were definitely more of a moist, "cake-like" cookie. However, it still works. I also think this texture could have been because my batter was quite moist. I used roasted and pureed pumpkin simply because I was doing that with our Halloween Pumpkins today. I always find that this is much more watery than canned pumpkin and I was too lazy to really thoroughly strain it. Regardless, the recipe was GREAT! I would add a bit of salt next time as well, as another reviewer suggests."

Reviewed Oct. 31, 2015

"Worst recipe ever. I did all I could to save this recipe but it ended up a rubbery, protein bar like, stiff cookie. I could have used the cookies in my latest sculpture, they were the same consistency of play-doh. The problem started with the butter and oats. One full cup of butter was completely unnecessary and the oats just added to the rubbery texture. You want a good recipe? Type in "pumpkin cookies" into your search engine and click the first link to Iced Pumpkin Cookies. Add a little more baking soda to that recipe, add in whatever nuts or chocolate chips you want, and have good time eating normal tasting cookies of a good consistency. I can't believe I wasted a home grown pumpkin and two hours of baking the pulp to perfection only to waste it in this recipe."

Reviewed Oct. 29, 2015

"These were so moist and fluffy. Definitely a winner in my household. Will definitely be making quite often especially around the holidays!"

Reviewed Oct. 28, 2015

"I made these a while back and they were definitely WELL received! I like to sift flour -- measure what is called for and then sift with other dry ingredients. Used 1-1/2 cup oats and the entire can of pumpkin plus pumpkin pie spice. These are keepers for us!"

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