Pumpkin Chocolate Chip Cookies Recipe
- 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
- 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.
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
"These were a hit at home, with the neighbors, and at the office. They came out with a nice, velvety texture. I will definitely be making them again!"
"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."
"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."
"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."
"These were so moist and fluffy. Definitely a winner in my household. Will definitely be making quite often especially around the holidays!"
"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!"
"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!"
"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."
"Very good! Added white chocolate chips, used coconut sugar and used pumpkin spice extract. Thanks for the great recipe! :-)"
"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."
"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!!"
"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"
"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!"
"Loved the pumpkin with the chocolate"
"I will definitely make these again. My family loved them!"
"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!"
"Made these today and are so so good. I used choc. chunk chips. Rave reviews from my family."
"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."
"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!!"
"Great recipe. The cookies were soft and delicious. Did have to cook for longer then 12 minutes though."
"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!"
"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!"
"These are amazing!!!"
"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!"
"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."
"Flavor was so bland, chocolate chips saved these cookies. Didn't use the extra spices. Won't make again."
"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!"
"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."
"not the best..."
"Delicious and so easy, I took them to my parents and they were gone quickly and now I have people requesting the recipe."
"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."
"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."
"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."
"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!"
"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!"
"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."
"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."
"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."
"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."
"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."
"amazing they are delicious and very fast"
"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: )"
"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!"
"Yum! Perfect for fall! I added some nutmeg and used white chocolate chips instead. So good!"
"Meant to say that I add 1/2 teaspoon salt to the dough for depth of flavor"
"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"
"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!"
"very good cookie. Works well using part wheat flour also. Baked for 17 minutes."
"Took these to work and everyone loved them. Would definitely make these again. Used regular vanilla extract instead of what they suggested."
"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"
"So soft!! YUM!"
"I will definately make these cookies again, they are delicious!!"
"I added chopped walnuts for some crunch, and baked at 360 for 13 minutes. They came out perfect!"
"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."
"I used fresh pumpkin and they tasted excellent. The oats added some nice texture."
"Sooo delish! The kids and I loved them!! Thanks!!"
"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!"
"I make these several times a year during the holidays and i can never make enough, everyone loves them !!"
"Kids devoured them. :)"
"these soft like cookies are so yummmy ! I added a few extra chocolate chips while mixing!"
"I made this for a cookie sale and they were delicious. I added about 1/2 cup of pecans."
"These cookies are very good. The pumpkin adds a great flavour and they stay moist for several days. Would definitely make again!"
"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!"