Pumpkin Chocolate Chip Cookies
Total TimePrep: 10 min. Bake: 10 min./batch
- 1 cup butter, softened
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 1 large 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
- 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.
- Drop by tablespoonfuls onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts1 cookie: 112 calories, 6g fat (3g saturated fat), 15mg cholesterol, 68mg sodium, 15g carbohydrate (10g sugars, 1g fiber), 1g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
Nov 6, 2019
Thanks for the recipe, Marietta! I added a 1/2 tsp. of salt, 1 tsp. of pumpkin pie spice, and a 1/4 tsp. of ginger to the dry ingredients. At the end, I folded in white chocolate chips (omitting the chocolate ones) and some walnuts. These are awesome! My husband will love them!
Sep 5, 2019
A good BASE in the recipe itself; however obviously bland at a glance. I changed the spices to: 2 tsp Cinnamon, 1/2 tsp Ground Cloves, heaping 1/4 tsp Nutmeg and 1 tsp Ground Ginger. and for 1.5 Tbsp cookie (if using a disher) they bake for 15 ish min.
Oct 9, 2018
I made these cookies this afternoon and they are delicious. I followed the recipe to the letter and they baked for 12 minutes. I let them cool about 5-10 minutes before moving to a wire rack. They are delicious. They are not overly spicy which I like but if you like a really spicy cookie, then add more cinnamon or even pumpkin pie spice. Both hubby and I loved these cookies. Volunteer Field Editor
Oct 9, 2018
I've made two batches of these and we love them. I wasn't sure I wanted the chocolate with the pumpkin taste, although we love both. I had a package of pumpkin spice chips in the freezer that I can't even remember where I got it, but I used those. I did add a little more flour to make it a little sturdier cookie. Came out good. I also use a thin spatula that I nudge the cookie from the sheet immediately after it comes out of the oven and that seems to keep them from breaking up. They can continue to cool on the sheet. AND, in the second batch since I'd used the pumpkin chips up, I used white chips, and divided the batch into 3 - one with only chips, the next added chopped walnuts, and the last added a few raisins. It's really a pumpkin raisin cookie. So, this recipe can be varied depending on tastes. Makes a big batch so you can divide it if you like. And, one comment said they missed the salt, but I don't always put salt in my baking and we didn't really seem to miss it. Become creative. It's a great base recipe
Nov 10, 2017
Flat, lifeless cookies. Something is not quite right with this recipe. I couldn't even get them off of the baking sheet without them falling apart.
Nov 9, 2017
I made these cookies to use up some extra pumpkin and they turned out "missing something". Turns out there's no salt in the recipe and it's noticeable in the taste. Otherwise it's a good recipe!
Oct 3, 2017
(10/2013) 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!(Edit/Update 10/2107). Still making these every year, family still loves them. This year I tried refrigerating the dough for 30-60 min. and was really pleased with the results. The cookies were firmer, had better color and less spread. Next year I will try 24 hrs chill before baking
Oct 3, 2017
(10/2013) 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!(Edit 10/3/2017) Still making these after all these years and my family still loves them, but this year, I tried refrigerating the dough before baking and I think it was a big improvement. The cookie was firmer, had better color and spread less. (I did 30-60 minutes, but may try for 24 hours next year).
Oct 3, 2017
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! (Edit 10/3/2017- Still making these every fall, but tried refrigerating the dough for 30-60 minutes before baking and was very happy with the results - firmer cookie, better texture, less spread.)
Nov 2, 2016
Delicious soft cookie. My family had a hard time leaving these alone. Next time I would love to try using cinnamon or butterscotch chips instead of chocolate.