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Soft Pumpkin Chocolate Chip Cookies: Sweet, soft pumpkin cookies loaded with chocolate chips and walnuts. So delicious!

Soft Pumpkin Chocolate Chip Cookies - Lightly sweet pumpkin cookies full of chocolate chips and walnuts. So good!

Thank you to OXO for providing us with a complimentary set of the baking tools featured in this post, and for making a donation to Cookies for Kid’s Cancer on our behalf.  All opinions expressed are 100% mine. #OXOGoodCookies

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On any given day, my husband Jack and I look at each other and say how thankful and blessed we are that our children are happy, healthy and thriving.

But sadly, some parents aren’t so lucky – and that’s why we’re partnering with OXO today to share a delicious recipe – these Soft Pumpkin Chocolate Chip Cookies – as part of their “Be a Good Cookie” program benefiting CookiesforKidsCancer.org.

During the month of September, be sure to look for specially marked packages with this green label when you purchase select OXO products.

Soft Pumpkin Chocolate Chip Cookies - A Family Feast

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For every item sold with this special label, OXO will donate $.25 per package** to CookiesforKidsCancer.org – a wonderful organization that provides annual research grants to five of the nation’s leading pediatric cancer centers to advance the development of less toxic, more effective treatments for children battling cancer.

Soft Pumpkin Chocolate Chip Cookies - Lightly sweet pumpkin cookies full of chocolate chips and walnuts. So good!

These soft pumpkin chocolate chip cookies are an old family recipe from my mother’s 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. (You can leave the walnuts out if you prefer – but we loved the crunchy texture that the nuts added to the soft cookie!)

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To learn more about this worthy cause, visit cookiesforkidscancer.org.

You may enjoy these other Pumpkin Cookies recipes:

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Soft Pumpkin Chocolate Chip Cookies - Lightly sweet pumpkin cookies full of chocolate chips and walnuts. So good!

Soft Pumpkin Chocolate Chip Cookies

  • Author: A Family Feast
  • Prep Time: 20 mins
  • Cook Time: 11 mins
  • Total Time: 31 minutes
  • Yield: 3 dozen
  • Category: cookies
  • Method: baking
  • Cuisine: American

Ingredients

  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • ½ cup oil (canola or vegetable)
  • 1 teaspoon vanilla
  • 1 large egg
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon milk
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped walnuts (optional but highly recommended)

Instructions

  1. Preheat oven to 375 degrees. Line cookie sheets with parchment paper sheets (or lightly grease the cookie sheet if you don’t have parchment paper).
  2. In the bowl of a stand mixer, combine pumpkin, sugar, oil, vanilla and egg. Mix until well combined.
  3. 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.
  4. Add in the chocolate chips and nuts and stir until evenly combined.
  5. Using a medium cookie scoop(medium scoop is equal to 1 1/2 tablespoons), drop mounds of the cookie dough on the prepared cookie sheets.
  6. Bake for 10 to 12 minutes. Allow the cookies to cool for slightly before removing to a wire rack to cool completely.

Keywords: soft pumpkin chocolate chip cookies

**For every stickered item sold, OXO will donate 25 cents in support of pediatric cancer research as part of its $100,000* pledge Cookies for Kids’ Cancer.  Look for specially marked OXO products at participating retailers in September.

*In 2014, OXO will donate up to $100,000 to Cookies for Kids’ Cancer through specially marked baking tools, bake sale matches and other fundraising efforts.  Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey.  Your donations are tax deductible to the fullest extent allowable by law.  100% of the proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.

 

Soft Pumpkin Chocolate Chip Cookies

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    Comments

  • Margaret Knauss wrote:

    I made these cookies today added the walnuts and mini chocolate chips in. I think the mini ones add more chocolate taste.
    I also used 100% pumpkin in it.
    They were really great cookies and easy to make! I will be making them again and again. My husband couldn’t stop eating them.
    Thanks so much for the recipe!!

    • Martha wrote:

      You’re welcome Margaret – glad you enjoyed the cookies!

  • Penny Lee Soutar wrote:

    I made these gluten and dairy free and skipped the cinnamon. They melted in my mouth. I am going to make another batch with rasins instead of chips. Not a real fan of cinnamon and chocolate. Nummy.

    • Martha wrote:

      Thanks Penny – glad to know this can be adapted.

  • DJay wrote:

    I used your recipe and they turned out great..
    Even used the chopped nuts… My question is how long can I leave them in a cookie jar? Also should I freeze them so they last longer?

    • Martha wrote:

      Hi DJay – There are definitely cookies that will be best within a day or so of baking. Definitely freeze them if you want them to last longer.

  • Laura wrote:

    Fantastic! I used Saigon Cinnamon from The Spice House and Full Circle Market’s organic 100% pure pumpkin purée. I used avocado oil for the oil.

    • Martha wrote:

      Glad you enjoyed the cookies Laura!

  • Laura wrote:

    Followed the directions exactly and ended up with extremely runny batter.

    • Martha wrote:

      Not sure what happened Laura – we get many positive reviews from other readers who don’t experience a runny batter. Did you happen to mis-read the amount of pumpkin? (It states 1 cup not 1 can…)

  • Jessica Fernandez wrote:

    I made these for my 98 year old grandfather that is is an assisted living home. He recently just tested positive for COVID so was moved to a room that is different than the room he has been living in for the last few years. He has minimal symptoms of the virus but is very depressed because he is all alone and can’t go anywhere or see anyone. I wanted to lift his spirits a bit, I called and got permission to drop these off in the office for him. They were a hit!! Thank you for the recipe that brought a little bit of happiness to a 98 year old man!

    • Martha wrote:

      You’re very welcome Jessica – So glad to hear his symptoms are mild and we’re glad the cookies were a bright spot in all of this! Thank you for letting us know.

  • Mara wrote:

    This made a yummy cake cookies. I added a grate of nutmeg to the pumpkin. I’ll be sharing these with my and daughter that won’t be over for Thanksgiving. As it’s just us 2 this year we chose ice cream and cookies for desert. Your recipe is easy to follow and came out great. Thanks for sharing!

    • Martha wrote:

      You’re welcome Mara – so glad you enjoyed the cookies!

  • Joseph Mollica wrote:

    How can you store these ?

    • Martha wrote:

      Hi Joseph – We store them for a day or two in an air-tight plastic container. If you want to keep them for longer, I’d suggest freezing them in a single layer and once frozen solid, you can place them in a bag.

  • Ann wrote:

    Thank you for sharing this! I wanted something warm and chocolatey and these hit the spot! Perfect for Thanksgiving week.

    • Martha wrote:

      You’re welcome Ann – Happy Thanksgiving!

  • Patricia wrote:

    Thanks for sharing this delicious recipe. It is simple to make and the cookies are amazing

    • Martha wrote:

      Glad you enjoyed the cookies Patricia!

  • Karen wrote:

    We live at 9,000 ft above sea level. Should I make a change in the flour or anything else in the recipe?

  • Anna wrote:

    Can you substitute pecans for the walnuts? It’s what I have on hand!

    • Martha wrote:

      Sure Anna!

  • lori allen wrote:

    I just made these cookies. The BEST recipe I’ve ever found. Simple and soooo delicious. I’ll be doubling it next time for sure!

    • Martha wrote:

      Thanks Lori!

  • Jen wrote:

    These are really tasty and easy to make. They have a very nice soft, fluffy texture. I only had 1/4c of vegetable oil left so substituted applesauce for the other 1/4 c. They still turned out great and the kids are enjoying them. Thanks!

    • Martha wrote:

      Thanks Jen!

  • Kelly wrote:

    I would give it more stars if they were available. These went like hot cakes. I omitted the walnuts. I just made them again to bring into my work. Thank you for sharing this recipe. It’s one I’ll keep using. Happy Baking 🙂💜

    • Martha wrote:

      You’re very welcome Kelly!

  • Abby wrote:

    Nice and delicious cookies! I made them and they were a bit chewy but overall super good! Highly recommend

    • Martha wrote:

      Thanks Abby!

  • Allison Gore wrote:

    I love thease cookies, but they are not very sweet, you might want to up the sugar.

    • Martha wrote:

      Thanks for your feedback Allison.

  • Nancy wrote:

    Was okay, the pumpkin flavor was almost nonexistent. Instead of just cinnamon, I added 1 tsp. of pumpkin spice too. It was a soft cake-y like cookie. I don’t think I’d make again.

    • Martha wrote:

      Thanks for your feedback Nancy-we’re sorry you were disappointed. While we get lots of rave reviews about this cookie recipe, every once in a while we’ve had similar comments as yours. I’m wondering if you might write back and share which brand of pumpkin you used? (I have a feeling some brands of pumpkin aren’t as flavorful as others…)

  • Tana wrote:

    Can you use brown sugar instead of white sugar?

    • Martha wrote:

      Hi Tana – We’ve never tried it, but I believe in our comments we do have at least one reader who told us they used brown sugar and saw good results. The baked texture will be a little different.

  • Fred wrote:

    Can I use a little more pumpkin.
    Made batch last month they were awesome.

    • Martha wrote:

      Hi Fred – Using more pumpkin in the recipe could impact the texture since you will be adding more moisture to the batter. You might need to add more flour and other ingredients.

  • Chelsea wrote:

    I have made this recipe 3 times now in 2 weeks. They are the BEST cookies! So soft and fluffy on the inside, yet the outside has a thin crispness to it. My husband is the most picky eater, and he has devoured these every time I make them. Thank you for such a great recipe!

    • Martha wrote:

      You’re very welcome Chelsea!

  • Jessie wrote:

    Hi am I able to freeze the batter or already made cookies?

    Thanks.

    • Martha wrote:

      Hi Jessie – We haven’t tried freezing the batter ourselves so I can’t say for sure. The cookies will freeze fine. I’d suggest freezing them on a parchment lined cookie sheet in a single layer, then once they are solidly frozen, you can wrap them up. I’d also suggest thawing them in a single layer as well.

  • Elena Marchena wrote:

    Hey Martha, would the recipe still work with no cinnamon???

    • Martha wrote:

      It would…but the cookies might taste a little bland without it. If you have pumpkin pie spice (which is a blend of cinnamon, nutmeg, cloves and ginger) – that could work. Hope that helps.

  • Lisa wrote:

    Can you substitute the pumpkin puree with canned pumpkin filling?

    • Martha wrote:

      Hi Lisa – I believe the pumpkin filling is already sweetened and has spices in it so you’d need to make other adjustments to the recipe (without further recipe testing, I’d just be guessing at the specific changes).

  • Ashley wrote:

    Can you use brown sugar instead of granulated sugar?

    • Martha wrote:

      Hi Ashley – We’ve never tried it. Brown sugar contains molasses and more moisture than granulated sugar – I’m sure it will change the texture of the cookie, as well as color. If you try it, please let us know how it works out!

  • Stevie wrote:

    Can a hand mixer be used for this recipe instead of a stand mixer?

    • Martha wrote:

      Yes Stevie!

  • Amber wrote:

    Absolutely delicious! These cookies have a wonderful flavor and texture. Definitely worth making again sometime 🙂

    • Martha wrote:

      Glad you enjoyed the cookies Amber!

  • Tereze wrote:

    These were AMAZING! I will never try another pumpkin chocolate cookie recipe again. I made these three days ago and my guests took all of the cookies with them (much to my dismay) so now I’m making more. I’m hoping to double the recipe with no problems. 🙂

    • Martha wrote:

      Glad you enjoyed the cookies Tereze!

  • Tamara Hoskins wrote:

    These were the first soft cookie I have ever made. They are wonderful and very pretty for a cookie. My husband loved them too. So good! 🙂

    • Martha wrote:

      So glad you enjoyed the cookies Tamara!

  • Ruth B wrote:

    Very easy recipe. I added a little flour because I used baked squash which had a little more moisture than canned pumpkin. Best is the cookies are really good and cake like.

    • Martha wrote:

      Thanks Ruth!

  • Jessica wrote:

    I made this and after combining all ingredients, it was pure liquid. Double checked the recipe and all ingredients were correct. Added 1.5 cups flour for a cookie consistency..

    • Martha wrote:

      Hi Jessica – We’ve haven’t heard this complaint about the recipe before – did you happen to add the full can of pumpkin (the recipe calls for 1 cup not 1 can).

  • Misty Trice wrote:

    I’ve made these cookies for a couple years now.. hands down the best recipe! Friends and family all love them and request them every fall. Thank you!

    • Martha wrote:

      You’re welcome Misty! Glad the cookies are a hit!

  • Joyce wrote:

    Hello can I use self rising flour and skip the baking powder and baking soda??? Sounds so good 😊

    • Martha wrote:

      Hi Joyce – Self-rising flour is a combination of all-purpose flour, baking powder, and salt – in the proportions 1 cup of all-purpose flour plus 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt. I’m sure you can make some adjustments to the recipe based on that, but without some testing, I’d only be guessing how the texture of the cookies will come out.

  • Kennedy wrote:

    This recipe is awesome and so easy to follow! It was a great ending to my day, when I pulled the first batch out of the oven and the fluffiness of the cookie amazed me. My parents couldn’t keep their hands off of them and the flavor of these pumpkin cookies beats out our favorite pumpkin cookie from the store. 🙂

    • Martha wrote:

      Thanks so much Kennedy! 🙂

  • Christina wrote:

    The recipe does not indicate what size can of pumpkin to use. I have the small 15oz cans.

    • Martha wrote:

      Hi Christina – This recipe calls for one cup of pumpkin, not one can.

  • Linda Willett wrote:

    Turned out perfect, better than the ones I purchase at the bakery! I don’t like using oil so instead of 1/2 C oil I substituted 3/8 C applesauce and 1/8 C oil . I also used canned pumpkin because I like the extra spice! The cookies really plump up while baking. Definitely a family favorite

    • Martha wrote:

      Thanks Linda – glad to know the swaps worked out!

  • Malorie Brown wrote:

    I just made these using leftover, mashed, sweet potatoes instead of pumpkin. I decreased the sugar and oil a ton (because mine were already loaded with brown sugar and butter) – Just adding little by little until the taste and texture seemed right. They turned out great! My husband especially loved the addition of the walnuts

    • Martha wrote:

      Oh wow Malorie – thanks for the suggestion! We always love learning about successful adaptations.

  • Ndg wrote:

    Vomit cookies..bad chemistry!!!!
    Like chewing on an aspirin and an Altoids at the same time!!!!

    • Martha wrote:

      Wow Ndg…so sorry you were disappointed in the recipe!

  • Amy wrote:

    Love this recipie!! Substituted oil with coconut oil and maple syrup for sugar, and they turned out amazing!! One of my new favourites!

    • Martha wrote:

      Thanks Amy! Sounds like some great swaps!

  • Cynthia wrote:

    Consistency was nice and soft but just because something can go together does not mean it should go together . Chocolate chips just do not go well with the walnut pumpkin.

    • Martha wrote:

      Thanks for your feedback Cynthia!

  • Lori wrote:

    Hi is there anyway i can make these cookies without the pumpkin? since i don’t like pumpkin flavor . But i want my cookies to come out cakey like the picture .

    • Martha wrote:

      Hi Lori – We’ve never tried doing so and without some testing in the kitchen, I’d just be guessing. You’d definitely need to adjust for less moisture by removing the pumpkin filling in the batter, and you’d probably want to add some vanilla for flavoring. I just did a quick google search and found this recipe: https://www.thekitchenmagpie.com/chocolate-chip-cookie-recipe-softcakey-version/ – that might be an option for you!

  • Virginia pelkey Mcmann wrote:

    Very GOOD !!

    • Martha wrote:

      Thank you!

  • Lanette Dykman wrote:

    This recipe is SO GOOD! I halved it and made it Gluten Free (using GF flour), then also substituted 1/3 of the flour for vanilla protein powder to make them healthier. With that, you have to increase the liquid, but they turned out YUMMMMY.

    • Martha wrote:

      Thanks Lanette – so helpful to our readers who are considering swapping in GF flour!’

  • Jennie wrote:

    Is there a way to print the recipe WITHOUT the ads?

    • Martha wrote:

      Hmmm…the ads aren’t supposed to print! I will reach out to our tech team to make sure those get removed. Thanks for letting us know – my apologies!

  • Janelle wrote:

    These sound amazing! If I need to make them dairy free do you think I could sub milk for oat milk?
    Thanks so much!

    • Martha wrote:

      Hi Janelle – We JUST had someone comment that they swapped eggs and milk for flax egg and almond milk due to toddler allergies, and the recipe came out great. I haven’t cooked my with oat milk so I can say for sure, but I think it’s worth a try! Please let us know how it comes out!

  • Faith wrote:

    I love this recipe! But sometimes there’s parts of my cookies that are a little crunchy and almost grainy. I’m hand mixing and thing maybe it’s the sugar? What might be the issue?
    Thanks!

    • Martha wrote:

      Hi Faith – I do think that’s what it is, especially if you are hand mixing instead of using an electric mixer. You could try mixing the wet mixture a bit more and/or letting it sit a bit to ensure that the sugar is fully dissolved. Hope that helps!

  • Holly wrote:

    Can you freeze these?

    • Martha wrote:

      Hi Holly – Yes – I’d suggest freezing them in a single layer on a baking sheet to avoid any sticking.

  • Jessica Potash wrote:

    Hello! I’m wondering if you have any recommendations for how long these will keep in the refrigerator? I’m trying to schedule my baking before Thanksgiving! Thanks!

    • Martha wrote:

      Hi Jessica – These cookies really are best freshly baked, so I’d plan for the day before Thanksgiving.

  • Gretchen wrote:

    I absolutely LOVE this recipe! I bake these cookies all the time and they are a huge hit with everyone. So easy and so good! I do not add the walnuts since I am not a nut person, so instead I do two cups of chocolate chips (and then some)! I also add a teaspoon of pumpkin pie spice to give them a little kick, but they are delicious either way!
    Love them! Thank you for sharing!!

    • Martha wrote:

      Thanks Gretchen – So glad you enjoy the recipe!

  • Deborah Napolitano wrote:

    The pumpkin chip cookies are the best!!! Thank you for sharing!

    • Martha wrote:

      You’re welcome Deborah – glad you enjoyed the recipe!

  • Lucy wrote:

    Delicious and moist. Swapped eggs and milk for flax egg and almond milk due to toddler allergies. Great recipe! Will try raising instead of chocolate chips next time

    • Martha wrote:

      Thanks Lucy – so great to know that this recipe works with some allergy-friendly ingredients! We appreciate you taking the time to write to us to share your results!

  • Kristina wrote:

    My mother has been making these for over 40 years and we all fight over them when she does! They’re more like little cakes of heaven!!!!!

    • Martha wrote:

      I agree Kristina! I wonder if our moms got the recipe from the same place…?

  • Lori wrote:

    These cookies were delicious and easy to make! Love how soft these cookies are! Just wonder Martha if you ever tried them with apple sauce?

    • Martha wrote:

      Hi Lori – I’ve only made the recipe as written, but if you try swapping in applesauce, please let us know how it works out!

  • Amy wrote:

    Super yummy, very soft cake-like cookies! So good that I made them for my sweetie two weeks in a row! I use 3/4 cup of mini semisweet chocolate chips, just my preference, but everything else as the recipe says and they are wonderful! Thanks for a new Fall cookie tradition!😋🍪

    • Martha wrote:

      You’re welcome Amy – glad you enjoyed the recipe!

  • Maddie wrote:

    Just made these on Saturday, and they turned out great! Thank you for the recipe!

    • Martha wrote:

      You’re welcome Maddie!

  • Emily wrote:

    These turned out so good! And they were simple to make. I use silicone baking sheets I got from costco and they baked perfectly at 10 minutes. I’ve been craving a good pumpkin chocolate chip cookie since my grandmother had a stroke a few years back and no longer can make them, but she doesnt keep recipes so I was glad to find this one! Taste just like hers, better even, haha!

    • Martha wrote:

      Thanks Emily! 🙂

  • Jessica Potash wrote:

    Hello, I’ve used your recipe before and absolutely loved it! I will be making it again this yeah for 2 Thanksgiving get togethers and am wondering if they will still be as good 4 days after making them. Should I freeze them in the mean time? Any advice is much appreciated!

    • Martha wrote:

      Hi Jessica – I’d suggest freezing them if you plan to do the baking as much as 4 days ahead of time. So glad you enjoy the cookies!

  • Gwen Hernandez wrote:

    My kids absolutely love these cookies I made the following changes: I used gluten-free free flour from Bob’s Red Mill. I added some cloves and nutmeg along with the cinnamon. And I substituted applesauce for the oil. They were really really good and we have eaten almost the entire double batch I made. Thank you.

    • Martha wrote:

      Thanks for sharing your adaptations Gwen! I’m sure other reader will love to know that this works as a lower-fat, gluten-free cookie!

  • Heidi wrote:

    This is the best recipe I’ve ever used! They are soft, delicious, and quick to make!

    • Martha wrote:

      Thanks Heidi!

  • Alice wrote:

    How do you store the cookies? When I first make them they are great. But after a couple hours they tend to get sticky and almost “wet” to describe them best.

    • Martha wrote:

      Hi Alice – I wonder if that has something to do with the humidity where you live? (Not sure!) Also, make sure they are fully cooled before you store them. We keep them stored at room temperature in an air-tight container – you could place parchment paper between the layers so the cookies don’t stick together. Or – you could refrigerate them. Hope that helps!

  • Amy Blue wrote:

    I apologize for my comment/review yesterday. I put my cookies in the fridge and the flavor completely improved! I don’t know why they tasted so funny yesterday. Maybe the fridge did the trick!?!

    • Martha wrote:

      No worries Amy! Thanks for letting us know!

  • Margie wrote:

    These were yummy. Thanks for sharing your recipe. What is the nutritional information for these?

    • Martha wrote:

      Hi Margie – I just added it to the end of our recipe card. (We are in the process of adding them to each recipe but since it’s a manual process, it takes time…)

  • Amy Blue wrote:

    What am I missing?!? I made these exactly like the recipe, but doubled it (yes, I doubled everything and mixed well too). I thought they were kind of bland, like not spicy enough… maybe nutmeg might’ve helped??? I even double-checked the recipe to make sure I didn’t leave anything out. They had kind of a weird flavor too, so I was thinking, maybe they would’ve tasted better with pecans instead of the walnuts I used. I only look for 5 star recipes when I make something, but was very disappointed with this one. Sorry. 🙁

    • Martha wrote:

      Sorry you were disappointed Amy! You can certainly add some spices if you’d like!

  • Andrea Kuhman wrote:

    What size can of pumpkin puree?

    • Martha wrote:

      Hi Andrea – the recipe calls for 1 cup (not can) of pumpkin puree

  • Lindsay t wrote:

    If I make a double batch can I freeze some? How long will these last in the crude or frozen?

    • Martha wrote:

      Sure Lindsay – you can freeze the dough or the baked cookies. I would guess that tightly wrapped, they should be good for a few months.

  • Robin Parker wrote:

    These cookies are wonderful! I have to make a double batch because my family can’t get enough!

    • Martha wrote:

      Thanks Robin! A double batch is never too many! 🙂

  • Bri wrote:

    This is now my go to pumpkin cookie recipe! I have made them twice in the last week, one time being for a family event at which everyone went crazy over them! They are perfectly soft, and store very well! I kept the leftovers in a tupperware container on the counter, and 4 days after baking they were still soft and delicious 🙂

    • Martha wrote:

      So glad the recipe is a hit Bri!

  • Bonnie wrote:

    I made these cookies yesterday. I added a box of instant van. pudding to the liquids pumpkin pie spice and cinnamon. They were a big hit.

    • Martha wrote:

      Thanks for the idea Bonnie!

  • Namiko wrote:

    Can I freeze the dough and then bake the cookies later?

    • Jack wrote:

      I honestly don’t see why not. I would portion them out before freezing however.
      Let us know how they come out.
      Jack

  • Lauren wrote:

    Hi! Could you freeze the remainder cookie dough if you don’t have time to cook all of it immediately (I have a baby)? Just curious… I love to cook but am not an expert baker! What’s the best way to freeze/store/thaw for later use? Many thanks ☺️

    • Jack wrote:

      Just answered this very question just a few minutes ago. Here is what I wrote.

      I honestly don’t see why not. I would portion them out before freezing however.
      Let us know how they come out.
      Jack

  • Jen wrote:

    Any recommended substitutes for the egg? Thank you!

    • Martha wrote:

      Hi Jen – We’ve only made the recipe as written so without testing, I can’t say for sure how any egg substitutes would work. If you try swapping in something (aquafaba, etc) please let us know!

  • Rachel wrote:

    So yummy!! How do you store them to last long?!

    • Martha wrote:

      Hi Rachel – I’d store them in an airtight container for a day or two. If you want to store them for longer, they freeze well.

  • Aurora wrote:

    I have never found nor tasted a better pumpkin chocolate chip cookie recipe than this one. Everything about it is amazing. Thank you for this awesome recipe!

    • Martha wrote:

      Wow Aurora! Thank you so much! We’re glad you enjoyed the cookies!

  • Debbie wrote:

    I made these. I used coconut oil and added 1/2 tsp of the following: ginger, cloves, nutmeg, allspice. The rest of the recipe was exactly the same. I also used the mini enjoy life chocolate chips and used fairlife dairy free milk for the milk. I wish I would of had nuts to add in. I cooked them for 12 min and the came out soft and chewy. I would recommend this recipe

    • Martha wrote:

      Thanks Debbie – Great to know that this cookie recipe can be adapted to be dairy free!

  • Aggie Kraiss wrote:

    I originally baked them for my husband and I but turns out my mother- and sister-in-law enjoyed them too…and they don’t even like pumpkin! For someone that’s still a baking novice, this recipe was great: clear and easy to follow. I’ll definitely be making more of these in the future! Thanks for sharing this!

    • Martha wrote:

      You’re very welcome Aggie – so glad the recipe was a success!

  • Toni wrote:

    Cookies are delicious! How many calories per cookie?

    • Martha wrote:

      Hi Toni – I’m sorry – we are nutritionists so we don’t provide nutritional breakouts for our recipes. But perhaps you can use one of the free, online calculators such as MyFitnessPal to get the information you need.

  • Laura Wynn wrote:

    OUTSTANDING!
    We also use Bob’s Red Mill 1-for-1 flour to make them gluten free for my daughter’s dietary restrictions. They are just as fluffy and yummy the GF way.

    • Martha wrote:

      Thanks Lynn! So glad you are all enjoying the recipe!

  • Sandra Stewart wrote:

    Can how long can you refrigerate this dough

    • Martha wrote:

      Hi Sandra – We haven’t tried refrigerating this cookie dough ourselves before baking. I think it would probably be ok for a day or so – although I’d bring the dough back to room temperature before you bake the cookies.

  • Janine Tadakowsky wrote:

    I’ve made this recipe a few times and they come out prefect and delicious every time! A family favorite now!

    • Martha wrote:

      Yay – So glad you enjoyed the recipe Janine!

  • Christal wrote:

    With the number rising of children with not only cancer but type 1 diabetes maybe we should think about carbs Aswell. Very close to an old recipe I once had. Thank you

    • Martha wrote:

      Thanks for sharing your thoughts Christal.

  • Genny wrote:

    I always bake a double batch of these at a time to use up the whole can of pumpkin…and because these cookies are so good! This year, I baked 12 dozen to give to friends, neighbors, and coworkers. Everyone LOVED them and they were ALL gone in 2 days! Thank you for this delicious recipe. It has become my fall favorite : )

    • Martha wrote:

      WOW Genny – 12 dozen!?!? That is impressive! So glad you are enjoying the recipe as much as we do. Thank you for taking the time to write to us today – have a wonderful weekend!

  • Lauren Barnes wrote:

    I made these twice now. I made some for Halloween and took them to work for my coworkers. They loved them so much that I am getting the recipe for them.

    • Martha wrote:

      Thanks for sharing the recipe Lauren! So glad you all enjoyed the cookies!

  • Michele wrote:

    Do you have the nutritional information for this recipe? Calories, grams of sugar, fiber, etc.

    • Martha wrote:

      Hi Michelle – I’m sorry – we don’t. There are several online free calculators you might be able to use to get the information you need.

  • Leticia Aguilar wrote:

    Love your recepies!!! My kids and husband loved the cookies we made Thank you❤

    • Martha wrote:

      Thank you Leticia! 🙂

  • Christine wrote:

    Can the dough be made ahead of time, or does it need to be baked at the same time?

    • Martha wrote:

      Hi Christine – We haven’t tried freezing this cookie dough ourselves, but I think it should be ok to do so. You’ll probably want to thaw it before baking.

  • Jen wrote:

    It’s not letting me reply to your comment, but I was wondering if you had any personal advice about the texture. Do yours come out more like a muffin texture than a cookie texture as well? What do you recommend I try differently? Thank you.

    • Martha wrote:

      Hi Jen – Our cookies came out softer and more cakey than say, the typical Toll House chocolate chip cookie, but I wouldn’t describe it as similar to a muffin. As written, the recipe is intended to be a soft cookie. This might be a cookie recipe more to your liking: https://www.spendwithpennies.com/chocolate-chip-pumpkin-cookies/ – hope that helps!

  • Jen wrote:

    I made these today and they are so yummy! I was just curious if there was a way to make them a tiny bit harder if I wanted to. My husband loves soft cookies and I don’t want to ruin the recipe, but just wondering how I would get them a little less like a muffin and more like a cookie. Either way – this is definitely a go to recipe for me now. Thanks for sharing!

  • Niki Flynn wrote:

    These cookies are uh-may-zing! Thank you for the yummy recipe! I stored my cookies in the fridge between layers of parchment paper, as they are very sticky. My only guess is that it might be because I substituted applesauce for the oil. Thoughts?

    • Martha wrote:

      Hi Niki – I’m guessing so too…if made according to the recipe as written, the cookies don’t come out so sticky as you’ve described.

  • Kiela wrote:

    I love how easy these were to make! I just popped mine in the oven and hoping for the best! Because I’m not sure what will happen since I missed the part about mixing the baking soda and milk…. ?

    • Martha wrote:

      Oh no Kiela – hope the cookies still turned out ok!

  • Hollie wrote:

    This recipe was amazing!! We absolutely loved them. I will be making these many more times, thank you for sharing!! Happy fall🍁

    • Martha wrote:

      Thank you Hollie! Happy pumpkin season! 🙂

  • Patricia wrote:

    Made these cookies last night — doubled the recipe, thank goodness — they are terrific. I brought some to work this morning, and have already shared the recipe twice!! I will keep this recipe as a go-to — in fact I have a block party nest week, and these cookies will be perfect to take! I might even add a dab of cream cheese frosting. Thanks, for sharing!!

    • Martha wrote:

      What a great idea Patricia! I may add that cream cheese frosting myself! So glad the recipe is a hit! Thanks for sharing!

  • Kimberly wrote:

    Fantastic!!! Recipe is forgiving and the cookies are so yummy!!!!

    • Martha wrote:

      Thanks Kimberly!

  • Ann wrote:

    Soft…delicious….tasty and oh so easy. Love the soft texture. Thanks for this recipe.

    • Martha wrote:

      You’re welcome Ann! Glad you enjoyed the cookies!

  • Love to Bake wrote:

    Great Recipe! I think our cinnamon was getting old but would add more next time as
    well as clove and nutmeg b/c we like them a bit spicier.

    • Martha wrote:

      Sounds delicious!

  • Dene wrote:

    This is a wonderful recipe! I used pumpkin pie spice and extra cinnamon because we like spice. Love the texture and taste. Thank you!!

    • Martha wrote:

      You’re welcome – glad you enjoyed the cookies!

  • Rachel wrote:

    These were so soft and yummy!!

    • Martha wrote:

      Thanks Rachel!

  • Marjle wrote:

    The Best Pumpkin Chocolate Chip Cookie Recipe I ever made. I will make again!!!

    • Martha wrote:

      Thank you! Glad you enjoyed the cookies!

  • Heather Yancey wrote:

    These cookies turned out perfect! They were quick and simple enough for my little ones to help. Everyone loved them!

  • Samantha Gignac wrote:

    Definitely going to try these out! If I don’t have canola oil (I usually only keep olive oil on hand), can I substitute with softened or melted butter?

    • Martha wrote:

      Hi Samantha – I’m not sure you’ll see similar results…what I’ve read is that butter has both air and water in it while oil is a more compact liquid of 100% fat. This article suggests for every one cup of oil, you’d swap in 1 1/4 butter. https://www.livestrong.com/article/427972-can-i-substitute-butter-for-vegetable-oil-in-a-cake-mix/ – you may notice a difference in taste too. If you try it, please let us know how it comes out – we always love hearing about successful adaptations.

  • JazziestGirl wrote:

    This cookie is very similar to a cookie I use to make which also had an icing options… Might I suggest and an option to this recipe , Grate the zest of an orange into for a brighter flavor.

    • Martha wrote:

      Thank you! Great suggestion – orange does go very nicely with pumpkin and chocolate!

  • Barbara Silver wrote:

    Just made these. They are incredible. They melt in your mouth. I had to hide them from my husband or he would have eaten them all and I made them to take to a midday brunch. The only change I made was replacing the 1 cup of refined sugar for 3/4 cup of coconut sugar.

    • Martha wrote:

      LOL – Thanks Barbara – so glad you (both) enjoyed the recipe!

  • Diane wrote:

    What size can of pumpkin?

    • Martha wrote:

      Hi Diane – The recipe calls for 1 cup of pumpkin. You can buy whatever size can you’d like.

  • Bria wrote:

    So you mention using the pie filling is a no go because it’s already seasoned… what if that’s all you have? Does it ruin the recipe?

    • Martha wrote:

      Hi Bria – The pie filling is seasoned with a variety of spices and I believe it’s already sweetened, so you’d have to make some other adjustments to the recipe (less sugar, less cinnamon, etc). Without testing it ourselves, I really can’t say for sure how the cookies will come out. Sorry I can’t be more help!

  • Tara wrote:

    My family loved these!

    • Martha wrote:

      Thanks Tara – glad the recipe was a hit!

  • Danielle wrote:

    Amazing recipe. Made a few batches and everyone turned out perfect. Soft and perfect. Thank you for sharing this recipe.

    • Martha wrote:

      You’re welcome Danielle – glad you liked the cookies!

  • Allyssa wrote:

    Made these yesterday and they came out perfect. So soft and yummy! Really enjoyed this recipe. Thank you so much for sharing.

    • Martha wrote:

      You’re welcome Allyssa – Glad you enjoyed the cookies!

  • Kelly L wrote:

    I really want to make this recipe, but need to know the can size of pumpkin.

    • Martha wrote:

      Hi Kelly – The ingredients list calls for 1 cup of pumpkin puree.

  • SK wrote:

    Made with whole wheat flour (0.75:1 ratio sub) and used melted butter instead of oil. Added 2 tbs of fresh orange juice. They were great, muffin like texture. Thanks!

    • Martha wrote:

      You’re welcome Suji!

  • Taylor wrote:

    I made this last week for friends and family. Cookies turned out really soft and everyone loved them.

    • Martha wrote:

      Thanks Taylor – so glad the recipe was a hit!

  • Sasha wrote:

    Hi, are these cookies better right after baking or better the next day? Thanks!!! They look really good by the way!!

    • Martha wrote:

      Hi Sasha – I think they are best right after baking. Enjoy!

  • Barbara wrote:

    Hi there! Can the dough be refrigerated overnight?

    • Martha wrote:

      Yes – that should be fine. I’d suggest bringing the cookie dough back to room temperature before baking.

  • Darcie wrote:

    Can you freeze these cookies after they’re baked?

    • Martha wrote:

      Hi Darcie – You can but I think they will be best freshly baked.

  • Sarah wrote:

    I have tried many pumpkin recipes & this is by far the best!

    • Martha wrote:

      Thank you so much Sarah!

  • Sara wrote:

    Omg to die for!!!! Thank you

    • Martha wrote:

      You’re welcome! 🙂

  • Christina Buffone wrote:

    5 stara for sure!

    • Martha wrote:

      Thanks Christina!

  • NIki wrote:

    Could you use extra virgin olive oil?

    • Martha wrote:

      Hi Niki – I wouldn’t recommend it. Extra virgin olive oil typically has a strong flavor that will impact the flavor of the cookies.

  • Jenn wrote:

    What size can of pumpkin purée are you supposed to use??

    • Martha wrote:

      Hi Jenn – The recipe ingredients list calls for 1 CUP of pumpkin puree. 🙂

  • Hilda wrote:

    Our family favorite passed down through generations !! Only we use squash and add raisens along with the chocolate chips and walnuts. Comfort food❤

    • Martha wrote:

      Sounds delicious Hilda! YUM!

  • DIANE ADDISON wrote:

    I make these but I use 1 box of yellow or spice cake mix , 1 -15 ounce can of pumpkin and 1 bag (more or less) of chocolate chips. Do NOT make the cake mix as directed on the box .Just add the 3 ingredients(cake mix by itself) and bake. I usually do it till lightly browned on the bottom of the cookies. Very easy.

    • Martha wrote:

      Thanks for sharing Diane!

  • Mehgan wrote:

    So I did it! I subbed a cup of shredded zucchini for the pumpkin and took out the walnuts (bc it was an experimental batch). They turned out great. Same soft cake texture. I squeezed some of the moisture out of the zucchini using a paper towel before adding it to the mixture, I think that’s kind of imperative. But just thought I’d let you know it’s possible!

    • Martha wrote:

      Thank you so much for letting us know Mehgan! Can’t wait to try it myself! 🙂

  • Mehgan wrote:

    I love this recipe. I make them every fall since I found it, and they’re always a big hit. Do you think I could make this recipe but substitute shredded zucchini instead of pumpkin? I loved the soft fluffy texture of the pumpkin cookies and I want to replicate it while making chocolate chip zucchini cookies…any thoughts?

    • Martha wrote:

      Hi Mehgan – I’m not sure! Zucchini has more water content than pumpkin so you might not get the same texture. I did a quick google search for zucchini chocolate chip cookies and it looks like most recipes out there add oatmeal to the recipe (likely to absorb some of the moisture). That’s definitely an option for you – but again, the cookies probably won’t have the same soft, cake like texture of the pumpkin version. Sorry I can’t be more help (without trying it in our kitchen I’d only be guessing) – if you decide to test it out, please let us know how it comes out!

  • Bella wrote:

    These cookies are amazing! I love this recipe

    • Martha wrote:

      Thanks Bella!

  • mia wrote:

    these cookies are a favorite of mine! i made them saturday because obviously there is no wrong time for pumpkin chocolate chip cookies and they never disappoint! SO yummy

    • Martha wrote:

      Thanks Mia! I agree – never too soon for pumpkin recipes!

  • kyr wrote:

    Awesome Recipe! Great fluffy cookies not too sweet. I substituted coconut oil for the canola and they turned our delicious.

    • Martha wrote:

      Thank you! So glad you enjoyed the cookies!

  • Rae Platero wrote:

    Did you recently post a cinnamon roll receipe? A 1 hour receipe? If so, please could you post again. Im ready to try your pumpkin cookies.

  • Tere Abney wrote:

    Is there a difference between pumpkin in the can and pumpkin puree? Thanks!

    • Martha wrote:

      Hi Tere – it is the same but you don’t want to use the canned pumpkin pie filling which already has spices in it. Hope the helps!

  • Debbie wrote:

    I made these and scooped them with an ice cream scoop then flattened a little. Made HUGE cookies (like in the store) and they taste great. I’m famous for making things blow up in the kitchen but this worked out nicely! Thanks for the recipe.

    • Martha wrote:

      Yay! So glad the recipe worked out for you Debbie!

  • Nancy Sweet wrote:

    Made these cookies-so easy to make-tastes great!!!

    • Martha wrote:

      Thanks Nancy! We’re glad you liked them!

  • Krishna wrote:

    Amazing post! Found you on pinterest and I just made my husband these cookies. They turned out amazing <3 and it was my first time making anything with pumpkin. 😀

    Thanks for sharing 🙂

    • Martha wrote:

      Thanks Krishna! We’re glad you both enjoyed the cookies!

  • Rachel Cooks wrote:

    Love how thick these are! They look amazing!

    • Martha wrote:

      Thanks Rachel!

  • Carol at Wild Goose Tea wrote:

    Great cause. Thank you for participating. I am equally extremely thankful for the blessings in my family. So it’s important to extend a hand and a dollars to others.

    • Martha wrote:

      Thanks Carol!

  • tanya wrote:

    How love how soft and airy these pumpkin cookies look! All I need is tall glass of milk on the side!

    • Martha wrote:

      Thank you Tanya!

  • Jocelyn @BruCrew Life wrote:

    I just love OXO and everything they do for this campaign. Those are some seriously awesome looking pumpkin cookies btw…wish I had a few for my coffee this afternoon.

    • Martha wrote:

      Thanks Jocelyn! (I agree – OXO is great!)

  • Meg @ The Housewife in Training Files wrote:

    What a fabulous and motivating post and message! Sometimes I think we take those types of things for granted.
    Love how puffy this cookies look. Delicious!

    • Martha wrote:

      Thank you Meg! I love that as bloggers we can use our collective voices to help out a great cause… Thanks for visiting today!

  • Christie – Food Done Light wrote:

    What a great cause. My little one and I made pumpkin cookies a few weeks ago. Just reminds me how lucky we are that she is healthy.

    • Martha wrote:

      Thanks Christie! (We are both very lucky indeed!)

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