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

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    Comments

  • 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!

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