Looking for a great pumpkin cookie that your whole family will love? This recipe for soft and cakey pumpkin chocolate chip cookies will elevate your status from “Mom” to “Mom of the Year” as quick as you can say ” Cookies are ready!” Made with real pumpkin, and milk chocolate chips, these cookies are out of this world!
I’m known for these pumpkin chocolate chip cookies because I’m the only one who makes them in my neck of the woods, and everyone LOVES them.
Now, I love anything pumpkin, but chocolate takes pumkin to a whole new level.
I’d actually never thought of combining pumpkin and chocolate until 10 years ago, when we had a 20 year old hockey player from the Maritimes billeting with us.
I baked a lot while he was here, and one day he mentioned that his favourite homemade cookies were his mom’s pumpkin chocolate chip cookies.
You may also like this recipe for the best soft chocolate chip cookies ever.
Pumpkin and chocolate – a match made in heaven!
Being that I’m pretty much willing to try anything pumpkin flavoured, I had him get his mom’s recipe, and I made a big batch of those cookies for him.
When I took my first bite of one, all warm and toasty from the oven, I swear the heavens opened up and angels sang.
From that day on, pumpkin chocolate chip cookies have been one of our all-time favourite homemade cookies.
Not only does my family love these cookies, my daycare hooligans love them, my kids’ friends love them, my UPS delivery guy loves them… Seriously. I feed these cookies to everyone.
My sons’ friends, now in their late teens, often say one of the best things about being at our house was the plate of warm pumpkin chocolate chip cookies I often served up at sleepovers or after a game of basketball or road hockey in the driveway.
You’ll also love our pumpkin chocolate chip muffins and our pumpkin chocolate chip bundt cake.
10 Reasons To Make these Cookies:
(not that you need a reason)
- teacher appreciation
- surprise a neighbour
- cookie exchange
- a girlfriends’ birthday (because who wouldn’t want to receive a double batch of pumpkin chocolate chip cookies for their birthday?)
- classroom party (they’re nut-free!)
- school/church bake sale
- surprise your work-mates
- send them with your kid when they go to a friends’ cottage for a weekend
- road-trips, camping, team tournaments
- dessert alternative at a family get-together or pot-luck
The recipe doubles easily!
Note: the recipe below is for a single batch, but it doubles easily. I always double it because a single batch gets eaten too quickly.
A double batch will yield about 5 dozen pumpkin chocolate chip cookies (and you’ll still wish you had more!)
Pumpkin Chocolate Chip Cookie Recipe (single batch):
Printable recipe at the bottom of this post.
Ingredients:
Note: 1 cup = 8 ounces = 250 mL
- 1 cup pure pumpkin purée (not pumpkin pie filling – to learn the difference, see note below)
- 3/4 cup white sugar
- 1/2 cup vegetable or canola oil
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda dissolved in 1 teaspoon milk
- 1 cup chocolate chips
- 1 teaspoon vanilla extract
Before we get started, let’s just clarify the difference between pumpkin puree and pumpkin pie filling. This is important because they’re not interchangeable.
What is pumpkin purée?
The image below is a can of pure pumpkin, also known as 100% pumpkin or pumpkin purée. That’s what you want for these pumpkin cookies, not pumpkin pie filling.
What’s the difference between canned pumpkin purée and pumpkin pie filling?
Pumpkin pureé is pure pumpkin, cooked, puréed and canned with no other ingredients added.
Pumpkin pie filling is cooked pumpkin that’s been sweetened and flavoured with sugar and spices. It makes pumpkin pie making easier but you don’t want to use it for this cookie recipe because we’ll be adding our own sugar and spice.
Ok. Let’s make these cookies!
Instructions:
1. In a large bowl, stir together pumpkin purée, sugar, oil and eggs. Stir until well mixed.
2. Add flour, baking powder, cinnamon and salt, stirring until well-mixed.
3. Stir in the vanilla and the milk/baking soda mixture.
4. Stir in those gorgeous chocolate chips.
5, Drop the cookie batter by heaping spoonful onto a baking sheet or baking stone. Note: You can place them fairly close together because these cookies don’t spread. They just puff up and expand a little.
6. Bake cookies at 375ºF for 10-12 minutes. I bake my cookies on a stone for the full 12 minutes.
I don’t have a picture of the cookies going into the oven, but here they are coming out.
See how they didn’t spread? They just puff up. They’re soft, fluffy cookies that you can really sink your teeth into.
I love how the outside cracks open to reveal the steamy, soft center.
7. Let your cookies cool for a few minutes and then transfer to a cooling rack.
Recipe to use up 1 cup of leftover pumpkin puree
After making these pumpkin cookies, you’ll likely have about a cup of pumpkin puree leftover. I have the perfect recipe for you.
I always follow up my cookie recipe by making a loaf of this pumpkin chocolate chip bread because it takes 1 cup of pumpkin purée. It’s moist and delicious and slightly addictive.
Mmmm… A plate of pumpkin chocolate chip cookies, all warm and steamy from the oven, is a heavenly thing thing.
They may not look fancy, but they’re one of the yummiest cookies you’ll ever taste.
Pumpkin Chocolate Chip Cookies
These Pumpkin Chocolate Chip Cookies are hands-down the yummiest cookies ever for Fall.
Servings: 30
Calories: 116kcal
Ingredients
- 1 cup pure pumpkin purée
- 3/4 cup white sugar
- 1/2 cup vegetable or canola oil
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda dissolved in 1 teaspoon milk
- 1 cup milk chocolate chips
- 1 teaspoon vanilla extract
Instructions
-
In a large bowl, stir together pumpkin purée, sugar, oil and eggs. Mix well.
-
Add flour, baking powder, cinnamon and salt, stirring until well mixed.
-
Stir in the vanilla and the baking soda/milk mixture.
-
Stir in chocolate chips.
-
Drop the cookie batter by heaping spoonful onto a baking sheet or stone.
-
Bake at 375ºF for 10-12 minutes.
-
Let cookies cool slightly before transferring to a rack to cool completely.
Notes
Cookies can be fairly close together on baking sheet because they don’t spread.
Recipe can be doubled.
Nutrition
Calories: 116kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 45mg | Potassium: 54mg | Sugar: 9g | Vitamin A: 1290IU | Vitamin C: 0.4mg | Calcium: 23mg | Iron: 0.6mg
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Jackie is a mom, wife, home daycare provider, and the creative spirit behind Happy Hooligans. She specializes in kids’ crafts and activities, easy recipes, and parenting. She began blogging in 2011, and today, Happy Hooligans inspires more than 2 million parents, caregivers and Early Years Professionals all over the globe.
