Soft Pumpkin Chocolate Chip Cookies

Serves: 36

These soft pumpkin chocolate chip cookies are an old family recipe from my motherís recipe box. They are very easy to make and super delicious with a lightly sweet cake-like pumpkin cookie base that is packed with semi-sweet chocolate chips and coarsely chopped walnuts.

Yield: 3 dozen
Prep Time:
Cook Time:
Total Time:


1 cup pumpkin puree
1 cup granulated sugar
1/2 cup oil (canola or vegetable)
1 teaspoon vanilla extract
1 large egg
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 cup semi-sweet chocolate chips
1 cup chopped walnuts (optional but highly recommended)


Preheat oven to 375 degrees. Line cookie sheets with parchment paper sheets (or lightly grease the cookie sheet if you donít have parchment paper).

In the bowl of a stand mixer, combine pumpkin, sugar, oil, vanilla and egg. Mix until well combined.

In a separate bowl, stir together the flour, baking powder, cinnamon and salt. In a small bowl, dissolve the baking soda with the milk. Add both the dry flour mixture and the wet baking soda mixture to the pumpkin mixture. Mix well.

Add in the chocolate chips and nuts and stir until evenly combined.

Using a medium cookie scoop(medium scoop is equal to 11/2 tablespoons), drop mounds of the cookie dough on the prepared cookie sheets.

Bake for 10 to 12 minutes. Allow the cookies to cool for slightly before removing to a wire rack to cool completely.


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