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


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

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


For every item sold with this special label, OXO will donate $.25 per package** to – 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!)


To learn more about this worthy cause, visit For more information about OXO’s involvement with Cookies for Kids’ Cancer visit

You may enjoy these other Pumpkin Cookies recipes:

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


  • 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)


  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

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  • 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. – 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!

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