Recipes Desserts Cookies Pumpkin Cookie Recipes Pumpkin Chocolate Chip Cookies 4.6 (1,831) 1,410 Reviews 244 Photos These pumpkin chocolate chip cookies are perfect for those of us who love all things pumpkin pie and chocolate. These cake-like cookies are always a big hit. I think they taste best when they are cold from the refrigerator. Submitted by Jennifer Updated on August 20, 2024 Save Rate Print Share Add Photo 244 244 244 244 Prep Time: 10 mins Cook Time: 10 mins Total Time: 20 mins Servings: 24 Yield: 2 dozen Jump to Nutrition Facts Jump to recipe Sweeten your fall with these pumpkin chocolate chip cookies. Pumpkin Chocolate Chip Cookie Ingredients These are the ingredients you’ll need to make this pumpkin chocolate chip cookie recipe: Pumpkin: Use store-bought canned pumpkin or homemade pumpkin puree. Sugar: A cup of white sugar lends the perfect amount of sweetness. Oil: A neutral oil, such as vegetable oil, lends moisture without imparting flavor. Egg: An egg adds even more moisture and helps bind the dough together. Leaveners: Baking soda and baking powder act as leaveners, which means they help the cookies rise. Milk: Dissolving the baking soda in milk speeds up the leavening process. Flour: All-purpose flour gives the pumpkin chocolate chip cookie dough structure. Cinnamon: Ground cinnamon adds warmth to the sugary sweet cookies. Salt: A pinch of salt enhances the overall flavor of the cookie dough. Walnuts: Walnuts are optional, but they add welcome crunch. Chocolate: You’ll need two cups of semisweet chocolate chips. Vanilla: A dash of vanilla extract takes the flavor up a notch. How to Make Pumpkin Chocolate Chip Cookies You’ll find the full, step-by-step instructions below – but here’s a brief overview of what you can expect when you make pumpkin chocolate chip cookies: Combine the wet ingredients. Dissolve the baking soda in milk, then stir it in. Combine the dry ingredients, then stir the mixture into the wet ingredients. Stir in the walnuts, chocolate, and vanilla. Drop the dough onto cookie sheets and bake until the cookies are firm. How to Store Pumpkin Chocolate Chip Cookies Store the pumpkin chocolate chip cookies in an airtight container at room temperature for up to a week. You can also throw a piece of white bread into the container, if you like — it'll absorb the dry air and keep the cookies soft for longer. Can You Freeze Pumpkin Chocolate Chip Cookies? Yes! You can freeze baked cookies and cookie dough. To freeze baked pumpkin chocolate chip cookies: Allow the baked cookies to cool completely. Arrange them in a single layer on a baking sheet, cover, and freeze for about three hours or up to overnight. Transfer the now-frozen cookies to a zip-top bag or freezer-safe container. Wrap in at least one layer of foil for extra protection. Freeze for up to two months.To freeze pumpkin chocolate chip cookies: Drop balls of dough onto a parchment-lined baking sheet. Cover and freeze for about three hours or up to overnight. Transfer the frozen cookies to a zip-top bag or freezer-safe container. Wrap in at least one layer of foil for extra protection. Freeze for up to two months. Learn more: How to Freeze Cookies and Cookie Dough for Easy Baking Allrecipes Community Tips and Praise “These cookies are amazing,” according to cookingwizard1010. “I added just a teaspoon of molasses for some extra flavor and used butter in place of shortening. They turned out perfectly moist and made a delicious fall treat!” “This has been my go-to recipe for years,” says Taryn Marie Capra. “They're sooo good, I get requests to make them every fall. They're better a day or two after making so they can develop their sticky pumpkin deliciousness. I often turn them into whoopie pies with cream cheese filling.” "These cookies are delicious and cake-like!” raves Cyrstal. “Every fall - it never fails - when the leaves start turning and the weather gets crisp I start getting requests for these cookies - it's crazy! These cookies are served best warm straight from the oven.” Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 24 servings 1 cup canned pumpkin 1 cup white sugar ½ cup vegetable oil 1 large egg 1 teaspoon baking soda 1 teaspoon milk 2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon ½ teaspoon salt 2 cups semisweet chocolate chips ½ cup chopped walnuts (Optional) 1 tablespoon vanilla extract Directions Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet. Dotdash Meredith Food Studios Combine pumpkin, sugar, oil, and egg in a large bowl. Dissolve baking soda into milk in a small bowl and stir in. Dotdash Meredith Food Studios Stir together flour, baking powder, cinnamon, and salt in a separate bowl. Add flour mixture to pumpkin mixture and mix well. Add chocolate chips, walnuts, and vanilla; stir just to combine. Dotdash Meredith Food Studios Drop by spoonful on the prepared cookie sheet and bake in the preheated oven until lightly brown and firm, approximately 10 minutes. Dotdash Meredith Food Studios I Made It Print 3,111 home cooks made it! Nutrition Facts (per serving) 202 Calories 11g Fat 27g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 202 % Daily Value * Total Fat 11g 14% Saturated Fat 3g 17% Cholesterol 8mg 3% Sodium 171mg 7% Total Carbohydrate 27g 10% Dietary Fiber 2g 6% Total Sugars 17g Protein 2g 5% Vitamin C 1mg 1% Calcium 37mg 3% Iron 1mg 7% Potassium 99mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.