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. For more information about OXO’s involvement with Cookies for Kids’ Cancer visit oxogoodcookies.com.

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

Featured in this Soft Pumpkin Chocolate Chip Cookie post


Meet The Author: Martha

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Comments

  • 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!)

  • 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!

  • 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!)

  • 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!

  • 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!

  • Rachel Cooks wrote:

    Love how thick these are! They look amazing!

    • Martha wrote:

      Thanks Rachel!

  • 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!

  • Nancy Sweet wrote:

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

    • Martha wrote:

      Thanks Nancy! We’re glad you liked them!

  • 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!

  • 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!

  • 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.

  • 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!

  • 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!

  • Bella wrote:

    These cookies are amazing! I love this recipe

    • Martha wrote:

      Thanks Bella!

  • 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!

  • 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! 🙂

  • 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!

  • 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!

  • 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. 🙂

  • 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.

  • Christina Buffone wrote:

    5 stara for sure!

    • Martha wrote:

      Thanks Christina!

  • Sara wrote:

    Omg to die for!!!! Thank you

    • Martha wrote:

      You’re welcome! 🙂

  • Sarah wrote:

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

    • Martha wrote:

      Thank you so much Sarah!

  • 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.

  • 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.

  • 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!

  • 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!

  • 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!

  • 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.

  • 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!

  • 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!

  • Tara wrote:

    My family loved these!

    • Martha wrote:

      Thanks Tara – glad the recipe was a hit!

  • 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!

  • 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.

  • 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!

  • 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!

  • 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.

  • Heather Yancey wrote:

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

  • 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!

  • Rachel wrote:

    These were so soft and yummy!!

    • Martha wrote:

      Thanks Rachel!

  • 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!

  • 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!

  • 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!

  • Kimberly wrote:

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

    • Martha wrote:

      Thanks Kimberly!

  • 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!

  • 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! 🙂

  • 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!

  • 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.

  • 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!

  • 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!

  • 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.

  • Leticia Aguilar wrote:

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

    • Martha wrote:

      Thank you Leticia! 🙂

  • 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.

  • 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!

  • 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!

  • 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.

  • 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!

  • 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.

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