Save on Pinterest

Pumpkin Chocolate Chip Cookies

I'm one of the cooking project leaders for my daughter's 4-H club, where these soft, delicious cookies were a great hit with the kids. —Marietta Slater, Augusta, Kansas
  • Total Time
    Prep: 10 min. Bake: 10 min./batch
  • Makes
    4 dozen


  • 1 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup canned pumpkin
  • 1-1/2 cups semisweet chocolate chips


  • In a bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips.
  • Drop by tablespoonfuls onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts
1 cookie: 112 calories, 6g fat (3g saturated fat), 15mg cholesterol, 68mg sodium, 15g carbohydrate (10g sugars, 1g fiber), 1g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • JEAN
    Oct 28, 2020

    I would like to know what size can of pumpkin, some complained it does not have salt, I NEVER put salt in cookies or cakes when it calls for it, a baker told me years ago you do not need it, I am dividing up batter-some for choc. chips, the other will have rasins, adding pumpkin spice

  • bellamart
    Apr 5, 2020

    This is ok for cakey pumpkin cookie, but does need a pinch of salt. For all of you who are looking for a chewier pumpkin cookie over a cakey pumpkin cookie, check out Sally's Baking Addition. She explains what makes it taste more like a cookie, rather than a cake. It's delicious. Here's the link for anyone who's interested:

  • kellygirl327
    Nov 6, 2019

    Thanks for the recipe, Marietta! I added a 1/2 tsp. of salt, 1 tsp. of pumpkin pie spice, and a 1/4 tsp. of ginger to the dry ingredients. At the end, I folded in white chocolate chips (omitting the chocolate ones) and some walnuts. These are awesome! My husband will love them!

  • Tricia
    Sep 5, 2019

    A good BASE in the recipe itself; however obviously bland at a glance. I changed the spices to: 2 tsp Cinnamon, 1/2 tsp Ground Cloves, heaping 1/4 tsp Nutmeg and 1 tsp Ground Ginger. and for 1.5 Tbsp cookie (if using a disher) they bake for 15 ish min.

  • MarineMom_texas
    Oct 9, 2018

    I made these cookies this afternoon and they are delicious. I followed the recipe to the letter and they baked for 12 minutes. I let them cool about 5-10 minutes before moving to a wire rack. They are delicious. They are not overly spicy which I like but if you like a really spicy cookie, then add more cinnamon or even pumpkin pie spice. Both hubby and I loved these cookies. Volunteer Field Editor

  • conijo
    Oct 9, 2018

    I've made two batches of these and we love them. I wasn't sure I wanted the chocolate with the pumpkin taste, although we love both. I had a package of pumpkin spice chips in the freezer that I can't even remember where I got it, but I used those. I did add a little more flour to make it a little sturdier cookie. Came out good. I also use a thin spatula that I nudge the cookie from the sheet immediately after it comes out of the oven and that seems to keep them from breaking up. They can continue to cool on the sheet. AND, in the second batch since I'd used the pumpkin chips up, I used white chips, and divided the batch into 3 - one with only chips, the next added chopped walnuts, and the last added a few raisins. It's really a pumpkin raisin cookie. So, this recipe can be varied depending on tastes. Makes a big batch so you can divide it if you like. And, one comment said they missed the salt, but I don't always put salt in my baking and we didn't really seem to miss it. Become creative. It's a great base recipe

  • Jessica
    Nov 10, 2017

    Flat, lifeless cookies. Something is not quite right with this recipe. I couldn't even get them off of the baking sheet without them falling apart.

  • Adrienne
    Nov 9, 2017

    I made these cookies to use up some extra pumpkin and they turned out "missing something". Turns out there's no salt in the recipe and it's noticeable in the taste. Otherwise it's a good recipe!

  • hbaseley
    Oct 3, 2017

    (10/2013) Every October, I am guaranteed delight when my family sees our Halloween themed cookie jar sitting on the counter filled with these treats. These cookies have become a beloved family tradition. Thanks for sharing!(Edit/Update 10/2107). Still making these every year, family still loves them. This year I tried refrigerating the dough for 30-60 min. and was really pleased with the results. The cookies were firmer, had better color and less spread. Next year I will try 24 hrs chill before baking

  • hbaseley
    Oct 3, 2017

    (10/2013) My family cheers when they find the Halloween themed cookie jar on the counter every October; they know what it inside! This cookie has become a beloved family tradition - thanks for sharing!(Edit 10/3/2017) Still making these after all these years and my family still loves them, but this year, I tried refrigerating the dough before baking and I think it was a big improvement. The cookie was firmer, had better color and spread less. (I did 30-60 minutes, but may try for 24 hours next year).