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Pumpkin Chocolate Chip Cookies Recipe

Pumpkin Chocolate Chip Cookies Recipe

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 YIELD:48 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

2 each: 112 calories, 6g fat (3g saturated fat), 15mg cholesterol, 68mg sodium, 15g carbohydrate (10g sugars, 1g fiber), 1g protein .

Reviews for Pumpkin Chocolate Chip Cookies

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MY REVIEW
the pink baker
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."

MY REVIEW
shannondobos
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."

MY REVIEW
monateru
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."

MY REVIEW
Angel182009
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!"

MY REVIEW
menkens
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!"

MY REVIEW
evasan52
Reviewed Oct. 28, 2015

"Delicious recipe."

MY REVIEW
MonicaTuite
Reviewed Oct. 24, 2015

"Delicious recipe-- thank you! Whenever a recipe calls for cinnamon (especially pumpkin and squash recipes), I almost always add 1/4 tsp. nutmeg and 1/4 tsp. ground cloves or allspice, as well. My daughter always says, "Mmmm, it tastes like fall!" I also added 3/4 tsp. salt, which really makes the pumpkin and spice flavors pop!"

MY REVIEW
Trojanchick
Reviewed Oct. 17, 2015

"Tastes just awful. Followed recipe exactly; didn't change a single thing. Wasted money, time and ended up throwing all the cookies out. Didn't taste like pumpkin or chocolate chip cookies; just tasted "earthy" and gross."

MY REVIEW
jbruizer@yahoo.com
Reviewed Oct. 16, 2015

"Very good! Added white chocolate chips, used coconut sugar and used pumpkin spice extract. Thanks for the great recipe! :-)"

MY REVIEW
peanutsnona76
Reviewed Oct. 14, 2015

"These cookies are perfect as is. If you make so many "adjustments" it isn't even the same recipe. Submit your own recipe to TOH, by all means, just don't do it in the review section of someone else's submission. Certainly ,don't claim the recipe was good when you have modified it far beyond the original. Tips and comments are great, so are minor variations. Changing fats, and amounts of major ingredients-that's becomes a different thing. Thank you for this wonderful recipe."

MY REVIEW
SuzannM
Reviewed Sep. 25, 2015

"This is a delicious cookie recipe! I placed the dough balls on a parchment-lined cookie sheet to bake, and then stored them in the refrigerator. They tasted even better cold."

MY REVIEW
Iliketreats
Reviewed Aug. 10, 2015

"These cookies were delicious. They are nice and soft and the pumpkin flavor especially comes out at the end of your bite. We would definitely make these again. I love I love these cookies!!"

MY REVIEW
delowenstein
Reviewed Nov. 11, 2014

"I prepared this recipe for the first time. I did make some adjustments: I used 3/4 cup canned pumpkin and for spices, I used 1 tsp. cinnamon, 1/2 tsp. ground ginger, 1/4 tsp. each ground cloves and ground nutmeg. I used 1 tsp. salt. I'd added dry ingredients, then I added the pumpkin and blended 5 minutes on medium speed. I also just used 1 cup semi-sweet chocolate chips, and a mixture of Reese's Pieces, Peanut Butter M & M's and Springtime baking chips to make 1/2 cup. I dropped by teaspoonfuls onto greased baking sheets and baked 10 minutes. This way, I found the cookies still browned, but didn't get overly dark. If using a baking sheet with a non-stick surface, I baked just 9 minutes on the greased baking sheet. Rather than use 1 cup butter, I'd used 1 cup butter-flavored shortening. I sampled 1 cookie and it was very good! I got 6 dozen 2 = a total of 74 cookies! Thank you for this recipe! delowenstein"

MY REVIEW
grubbiesmama
Reviewed Nov. 2, 2014

"LOVE these! As a matter of fact, one of my son's football buddies as me to make him a whole batch just for himself! Can I freeze these for a few days before I deliver to my son's buddy or will they be mushy upon thawing out? Thank you!"

MY REVIEW
Anniemarien
Reviewed Oct. 29, 2014

"easy and delicious, fluffy, "cakier" cookie, will make again and have added to my recipe box"

MY REVIEW
dcscake_OH
Reviewed Oct. 17, 2014

"Loved the pumpkin with the chocolate"

MY REVIEW
Lor207
Reviewed Oct. 14, 2014

"I will definitely make these again. My family loved them!"

MY REVIEW
Bfozardcook
Reviewed Oct. 10, 2014

"These Are fantastic! I love the delicious flavor plus they have some health benefits that other cookies do not. And only 15 carbs for 2 cookies with a gram of fiber is not bad at all! Thanks for the great recipe!"

MY REVIEW
ChrisZemke
Reviewed Oct. 8, 2014

"Made these today and are so so good. I used choc. chunk chips. Rave reviews from my family."

MY REVIEW
angelbun86
Reviewed Oct. 4, 2014

"Just made these tonight... awesome recipe... it was also the first time that I have made these cookies and they are delicious! nice and airy the only thing I did different was to add more chocolate chips... I will be making these again for both a work breakfast and for Thanksgiving!!!"

MY REVIEW
JGa2595176
Reviewed Sep. 4, 2014

"Nice and moist, easy to prepare and well received. Great recipe for a potluck or picnic....makes alot. I enjoyed that it is a different twist on a very popular cookie. No way anyone else will be bringing the same dish!"

MY REVIEW
falknermimi
Reviewed Aug. 17, 2014

"Tested these out today and they were awesome! Will be making these for my trick-or-treaters this year. I love anything with pumpkin in it."

MY REVIEW
Vicks6
Reviewed Nov. 8, 2013

"These cookies are absolutely fabulous!! Everyone likes them, and they are perfect for the FALL. I added a little extra pumpkin and extra chocolate chips. Great cookies!!"

MY REVIEW
mkaskela
Reviewed Oct. 31, 2013

"Great"

MY REVIEW
nikkibabbby
Reviewed Oct. 22, 2013

"Great recipe. The cookies were soft and delicious. Did have to cook for longer then 12 minutes though."

MY REVIEW
hbaseley
Reviewed Oct. 13, 2013

"Every October, I am guaranteed delight when my family sees our halloween themed cookie jar sitting on the counter filled with these treats. These cookies have become a beloved family tradition. Thanks for sharing!"

MY REVIEW
hbaseley
Reviewed Oct. 13, 2013

"My family cheers when they find the halloween themed cookie jar on the counter every October; they know what it inside! This cookie has become a beloved family tradition - thanks for sharing!"

MY REVIEW
hbaseley
Reviewed Oct. 13, 2013

"When October rolls around and I put out our halloween themed cookie jar, my family knows exactly what they will find inside. These cookies have become a beloved family tradition- thanks for sharing!"

MY REVIEW
rlsquire
Reviewed Oct. 3, 2013

"These are amazing!!!"

MY REVIEW
PatriotOne
Reviewed Dec. 11, 2012

"As some other reviewers pointed out, these cookies don't have a strong pumpkin flavor, but that's what I like about them. I used milk choc. chips and used the larger bag. That's the only change I made. My grand-daughters ages 5 and 3 love them!"

MY REVIEW
cooking2please
Reviewed Nov. 5, 2012

"I wish I had read the reviews beforehand as I found the recipe almost tasteless! To use the remainder of pumpkin I am tempted to try one more time and add lots of other spices."

MY REVIEW
prettybluiz
Reviewed Oct. 28, 2012

"Flavor was so bland, chocolate chips saved these cookies. Didn't use the extra spices. Won't make again."

MY REVIEW
Twodisneyfans
Reviewed Oct. 28, 2012

"Delicious cake-like cookies; I did add 1/2 t salt and 1 t pumpkin pie spice (which I might increase next time). I also did 1/2 cup white chips and 1 cup semisweet chocolate chips. Delicious!"

MY REVIEW
Amy the Midwife
Reviewed Oct. 27, 2012

"The first time I made these I thought they were good, but wasn't as impressed as I thought I'd be. Today I made them with 1/2 tsp. each of salt, ginger and nutmeg. SO much better!"

MY REVIEW
chknltl
Reviewed Oct. 27, 2012

"Made these today with a mix of semi-sweet and dark chocolate. Also used extra cinnamon and added in some cloves, ginger and allspice as well. The cookies are good, but not as strong a pumpkin flavor as I would like."

MY REVIEW
HRWood
Reviewed Oct. 26, 2012

"not the best..."

MY REVIEW
Fernflower
Reviewed Oct. 20, 2012

"Delicious and so easy, I took them to my parents and they were gone quickly and now I have people requesting the recipe."

MY REVIEW
bernerlover
Reviewed Oct. 13, 2012

"I added raisins and chopped pecans and omitted the choc. chips. They were really good. I'm not crazy about choc. chips but the recipe sounded good otherwise. I'd definitely make them again this way and maybe next time I'll try a few with choc chips."

MY REVIEW
staylor49
Reviewed Oct. 10, 2012

"I made these heathier by using the following substitutions: For the butter, I use Light Blue Bonnet Sticks. For the sugars, I used Splendid white and brown sugars substitutes. I also used wheat flour for half of the flour. However because of my substitutions my cookies did not spread. So what I dropped is basically what I got for a cookie. The 1-1/2 cups of chocolate chips leaves you with 1/2 cup left over from a 12 oz bag. So I think next time I will either use the whole bag, or just 1 cup chocolate chips and substitute chopped nuts for the 1/2 cup. I had to bake mine a couple of minutes longer, but that could just be my oven."

MY REVIEW
staylor49
Reviewed Oct. 10, 2012

"The recipe calls for 1 cup of canned pumpkin, not one can. If you used a 15 oz can of pumpkin, then you used almost 2 cups and therefore your cookies would not come out right."

MY REVIEW
dbeauche
Reviewed Oct. 9, 2012

"I was looking for a way to use up some extra canned pumpkin that I had. I am so happy to have come across this recipe! The texture of these cookies is perfect. I added clove and nutmeg and used dark chocolate chips. Yum!"

MY REVIEW
jldavis
Reviewed Oct. 9, 2012

"Easy, excellent recipe! I used vanilla chips and 1 cup caramel baking bits as those are favorites of my college kids. These went fast at the football tailgate!"

MY REVIEW
Festivefan
Reviewed Oct. 8, 2012

"I followed some of the tips here on the reviews and ramped up the cinnamon measurement, along with adding some nutmeg, cloves, and I also added ginger. I thought these turned out wonderfully! These cookies are the first in the chocolate family that I've made that actually turned out moist and chewy. I'm sure the pumpkin helps with that. I thought the chocolate chip ratio was good, too, since I think too many chocolate chip cookie recipes call for too many. ... I love these!"

MY REVIEW
charlenepaugustyn
Reviewed Oct. 8, 2012

"To nbrugs: Re-read the recipe. It calls for 1 Cup canned pumpkin, NOT one can of pumpkin. Maybe you would like to try the recipe again, for better results."

MY REVIEW
nbrugs
Reviewed Oct. 7, 2012

"This recipe was a huge let down. My cookies did not bake. The recipe called for one can of pumpkin but didn't specify the size, there was only one size at the store, but unfortunately it was too large and made my cookies not bake. I had really high expectations for this recipe, but was let down."

MY REVIEW
cookinfanatic25
Reviewed Sep. 14, 2012

"I had company over yesterday and several of these cookies were gone by the end of the day. They turned out really good! I also like that it makes a large batch."

MY REVIEW
cookinfanatic25
Reviewed Sep. 13, 2012

"I also added the vanilla chips instead of chocolate ones. They do look more festive but next time I won't add as many...too sweet for my tastes."

MY REVIEW
cookinfanatic25
Reviewed Sep. 13, 2012

"This was my first time making these and after reading the reviews, I decided to add a dash of nutmeg, ginger and cloves to add some extra spice. They are good, but next time I think I will add a touch more spice and some chopped pecans."

MY REVIEW
bakingbutterfly
Reviewed Jul. 20, 2012

"i send cookies to my father every few months, usually chocolate chip. but when fall rolled around i thought this recipe would be perfect. he enjoyed them and they seemed to stay moist longer then regular choc.chip cookies. i personally think their lacking something, i expected a richer flavored cookie.. but if dad likes them then the get 4 stars from me."

MY REVIEW
mason63
Reviewed May. 27, 2012

"WOW! great recipe, the only change I made was using white chocolate chips instead of the semi sweet chocolate."

MY REVIEW
buey1959
Reviewed May. 24, 2012

"amazing they are delicious and very fast"

MY REVIEW
chocoloco
Reviewed Mar. 15, 2012

"I substituted half the all-purpose flour for whole wheat flour, and they taste great! I also used some organic sugar in place of the brown and granulated sugar. Also used dark chocolate instead of semi-sweet! My kids and I love them: )"

MY REVIEW
HannahBeaver
Reviewed Nov. 6, 2011

"Good flavor, next time I might add a tad more cinnamon and maybe some nutmeg. Great density, but not too much. Oatmeal gives it a complimentary twist. Loved it!"

MY REVIEW
jmilhollin
Reviewed Oct. 5, 2011

"Yum! Perfect for fall! I added some nutmeg and used white chocolate chips instead. So good!"

MY REVIEW
howdu
Reviewed Oct. 2, 2011

"Meant to say that I add 1/2 teaspoon salt to the dough for depth of flavor"

MY REVIEW
howdu
Reviewed Oct. 2, 2011

"I made these years ago for my daughter's kindergarten class for their 'everything pumpkin' series. The class loved them. They are a cake-like cookie, not chewy like the classic chocolate chip cookie; but delicious in their own right. They keep well. I added 1/2 teaspoon salt for more depth of flavor"

MY REVIEW
butterflii410
Reviewed Jul. 25, 2011

"These don't last long in my house with 2 kids and a husband. I usually have to double the recipe so they last longer! I just made some today! They are so good and stay so moist!"

MY REVIEW
havetomakedinner
Reviewed Feb. 10, 2011

"very good cookie. Works well using part wheat flour also. Baked for 17 minutes."

MY REVIEW
lovethebattle
Reviewed Nov. 24, 2010

"Took these to work and everyone loved them. Would definitely make these again. Used regular vanilla extract instead of what they suggested."

MY REVIEW
nataliemue3
Reviewed Nov. 11, 2010

"These were delicious! I used white chocolate chips and added more pumpkin. They definitely took much longer to bake, but I was also using a large cookie scoop. These are a keeper!"

MY REVIEW
trinakitty
Reviewed Nov. 3, 2010

"Like most people I keep these in the oven for longer than the suggested 11-12 mins I think it was closer to 20 mins but they were still soooo soft & delicious"

MY REVIEW
tracy977
Reviewed Oct. 24, 2010

"So soft!! YUM!"

MY REVIEW
jmeise
Reviewed Oct. 23, 2010

"I will definately make these cookies again, they are delicious!!"

MY REVIEW
lmellone1
Reviewed Oct. 17, 2010

"I added chopped walnuts for some crunch, and baked at 360 for 13 minutes. They came out perfect!"

MY REVIEW
cray68
Reviewed Oct. 9, 2010

"These are delicious! My kids call them muffin tops. They're so moist and chewy, more of a muffin consistency than a traditional cookie. I swapped 1/4 cup + 1 Tablespoon pure olive oil for half of the butter to lighten it up a bit. This is now our favorite fall recipe."

MY REVIEW
Wesli
Reviewed Oct. 8, 2010

"I used fresh pumpkin and they tasted excellent. The oats added some nice texture."

MY REVIEW
bookwormette
Reviewed Sep. 29, 2010

"Sooo delish! The kids and I loved them!! Thanks!!"

MY REVIEW
PBnuffsaid
Reviewed Sep. 29, 2010

"I made these cookies last night and my fiance and I loved them!! I added some nutmeg, coconut, and pecans to the recipe and they hit the spot! Since the cookies don't spread I put more on the pan than I usually do which meant they were in the oven a bit longer. I'd say either put the oven at 375 or know that the cookies need to be in longer than 13 mins for them to even begin to brown on top and be done all the way through. My first batch was only in for 13 minutes and weren't done, but it's hard to tell because the color of the cookies is already orange/brownish :) Yummy!"

MY REVIEW
Gtat
Reviewed Sep. 6, 2010

"I make these several times a year during the holidays and i can never make enough, everyone loves them !!"

MY REVIEW
jillbalkema
Reviewed Nov. 4, 2009

"Kids devoured them. :)"

MY REVIEW
victoriatrank
Reviewed Nov. 1, 2009

"these soft like cookies are so yummmy ! I added a few extra chocolate chips while mixing!"

MY REVIEW
Tiel_Mom
Reviewed Oct. 29, 2009

"Easy to make and ohhhh so delicious. The cookies are very moist, soft light and cake like. I added some orange and brown jimmies before baking for a more festive cookie. Will definitely be making more to serve at my dessert buffet on Thanksgiving! Thanks for the great recipe!"

MY REVIEW
wilmatwilley
Reviewed Oct. 28, 2009

"I made this for a cookie sale and they were delicious. I added about 1/2 cup of pecans."

MY REVIEW
jieastcott
Reviewed Oct. 18, 2009

"These cookies are very good. The pumpkin adds a great flavour and they stay moist for several days. Would definitely make again!"

MY REVIEW
jadedraven
Reviewed Apr. 8, 2008

"so good, i made exactly as the recipe states except i was out of quick cooking oats so i used 2 packets of raisin date and walnut instant oatmeal...the cookies are still soft days later, and really good, a new favorite in my house!"

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