Go Back
+ servings

Pumpkin Chocolate Chip Cookies

close up overhead shot of a plate of Pumpkin Chocolate Chip Cookies and glasses of milk
Stephanie Keeping
This amazing pumpkin chocolate chip cookie recipe will become an often requested favorite in your house. Serve cooled or fresh and warm from the oven.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 24
Calories 171 kcal


  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 egg
  • ½ cup vegetable oil
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 cups flour
  • 8 ounces semi-sweet chocolate chips
  • 1 cup canned pumpkin


  • Combine all dry ingredients in a medium sized bowl, and mix.
  • In separate large bowl add all wet ingredients: egg, vanilla, pumpkin and oil. Mix until well combined.
  • Slowly add dry ingredients to the wet ingredients.
  • Fold in chocolate chips.
  • Let batter set for 20 minutes.
  • Preheat oven to 350°F.
  • Scoop cookies about two tablespoon size onto a greased baking sheet.
  • Lightly wet the tips of your fingers to pat down the cookie batter, then carefully place 3-4 extra chocolate chips on the tops of the cookies before baking to make them look prettier.
  • Bake for 10 minutes (time may vary with different ovens).


TIP: Watch out when you are at the grocery store that you buy pure pumpkin puree and not canned pumpkin pie filling.
TIP: Make sure not to overmix the dough or your cookies will flatten out too much.
TIP: Use a layer of parchment paper for easier clean-up instead of just greasing the pan.
TIP: Make sure not to underbake your cookies or they will come out raw in the middle. Overbaking will result in cookies that are not soft.


Sodium: 99mgCalcium: 27mgVitamin C: 1mgVitamin A: 1604IUSugar: 12gFiber: 1gPotassium: 123mgCholesterol: 7mgCalories: 171kcalTrans Fat: 1gMonounsaturated Fat: 2gPolyunsaturated Fat: 1gSaturated Fat: 6gFat: 8gProtein: 2gCarbohydrates: 22gIron: 1mg