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

  • 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!

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