Posted by & filed under Desserts, Recipes.

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In honor of national cookie day I decided to post a quick recipe for you guys. I wasn’t planning on posting this one, since Thanksgiving is over… but I have gotten several requests for it. I made them on Thanksgiving and my family said they were THE BEST pumpkin chocolate chip cookies out there. I’ll let you be the judge. ;) They are definitely my new favorite.

The BEST pumpkin chocolate chip cookies

Ingredients

  • 1 cup canned pumpkin
  • 1 egg
  • 1/2 cup vegetable oil
  • 1 cup white sugar
  • 2 cups flour
  • 2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp milk
  • 1 TB vanilla
  • 1 11oz bag chocolate chips

Instructions

  1. Combine pumpkin, sugar, vegetable oil, and egg in a large bowl. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir into the wet ingredients. Add flour mixture to pumpkin mixture and mix well. Stir for about one minute.
  2. Add vanilla and chocolate chips and stir until combined.
  3. Line baking sheet with parchment paper. Drop cookies on by the spoonful. Bake at 350 for 10-12 minutes.
http://www.iheartnaptime.net/pumpkin-chocolate-chip-cookies/

Enjoy!!

Looking for more cookie recipes? Here are a few of my favorite:

White chocolate raisinet cookies

White chocolate butterscotch cookies

Rolo cookies

Thanks for reading. Come back soon! :)

Jamielyn Nye is the owner and managing editor of I Heart Nap Time. She aspires to reach women, get their creative juices flowing, and to genuinely inspire. Her unique projects have been featured on many popular websites, including: BHG, Martha Stewart, Fox, ABC, People, Parents and more. When she’s not creating . . . Jamielyn loves to chase her two little monkeys and snuggle up on the couch with her man.

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58 Responses to “The BEST pumpkin chocolate chip cookies”

  1. Mary

    I can’t wait to make these cookies!
    I have a can of pumpkin and all the other
    ingredients! Thanks for the great recipe!
    Pinned! Cheers!

    Reply
  2. crystal weatherwax

    just wondering if the vegetable oil to be substituted with baby applesauce or if these are already soft cookies

    Reply
  3. Lacey

    I made these today. They are definitely THE BEST! Our whole family devoured them! This recipe will be kept close at hand in our house.

    Reply
  4. Ashley Davidson

    Just needed to let you know that these are absolutely perfect! I doubled the recipe so I could just use a whole 15 oz. can of pumpkin and have plenty of cookies to give away. They were a super hit to kick off the almost-autumn season!

    Reply
  5. Alana

    This is ALMOST a recipe I’ve held onto since I was in kindergarden (I’m 35 now) and we made them in class. One difference is that my recipe has old fashioned rolled oats added. They really are delicious but it is definitely an either love or hate thing (from my experience) as not everyone likes pumpkin. My daughter always begs me to make them and at least with the pumpkin she is getting more nutrition than a regular cookie, granola bar, or cereal!

    Reply
    • Jamielyn

      How fun that you have made them since kindergarden! Old fashioned oats would be really yummy, I’ll have to give that a try next time! Thanks for commenting Alana! :)

      Reply
  6. Stephanie

    I just made these cookies today! They are so delicious! I doubled the recipe and they turned out great! They weren’t what I thought they would be because I thought it would be more like the ones my grandmother makes, but I find them both delicious!

    Reply
      • Stephanie

        I do think everyone needs to know that these cookies do need to sit for about a day for the pumpkin to soak in and settle. They became orange and amazing the day after baking.

        Reply
        • Jamielyn

          Good to know! I will have to try letting them sit next time…they are usually gone before the next day when I bring them somewhere! ;)

          Reply
          • Stephanie

            Yeah when I had originally baked them were basically regular cookie color. Then I let them sit in a closed container over night and they were nice and orange the next morning. MUCH better tasting then right out of the oven. (I thought anyways)

  7. Amy

    OMG these are delicious. Now if I can just manage to not eat all of them myself before my boys come home from school…

    Reply
    • Jamielyn

      I haven’t tried it, but I think it would work great! Fresh pumpkin does have more water than canned pumpkin though, so be prepared for moister cookies! You’ll have to let me know how it works out if you try it! :)

      Reply
  8. Kelly

    OMGosh!!!! These were SO yummy!!!! The only substitution I made was coconut oil for the veg oil, since I do not use any veg oil in my baking. I was thinking apple sauce would have worked. But I was out. But these were perfect!! I made them for my daughters prek & everyone loved them!! The only bad thing about them is I could not stop eating them!!! So I had to give the rest away!!! They are that good!!! Thanks for the recipe!!!!!:)

    Reply
  9. Saadia

    These cookies are amazingly delicious! Even my husband who is not a fan of pumpkin couldn’t stop eating them. I followed the recipe exactly but added 1/2 cup of walnuts. Simply delicious and easy to make.

    Reply
    • Jamielyn

      I’m so glad even your husband loved them! They are my favorite recipe I’ve tried so far. I’ll have to try walnuts some time…thanks for the suggestion!

      Reply
  10. Jaime

    Holy goodness! These are amazing! Just tried them for the first time – super yum. My aunt told me she tried them and accidentally put in one whole can of pumpkin instead of just one cup. She was extremely happy with it though, as they turned out fantastic – but a bit more cake-like. I tried it her way – used an entire can of pumpkin. She’s right, they are more cake-like and almost taste like, well, pumpkin pie! :) Not too moist though – so it wasn’t like uncooked dough. Just pure deliciousness! Everyone who tried ‘em loves them. Thank you, thank you, thank you and happy Fall! :)

    Reply
    • Jamielyn

      I am so glad you liked the cookies! Yum…adding a little more pumpkin would be delicious! Thanks for your comment Jaime!

      Reply
  11. Michelle

    We made these tonight and they were incredible!!! Seriously the best pumpkin chocolate chip recipe out there! Thanks for the recipe Jamie! :)

    Reply
  12. Kristen

    These cookies are so delicious! I just baked a double batch so I could use the entire can of pumpkin. I was able to make a little more than 6 dozen cookies. I didn’t expect them to be so cake-like! Thank you for the recipe! :)

    Reply
    • Jamielyn

      I’m glad you enjoyed them Kristen! They definitely are my families favorite pumpkin chocolate chip cookies! They are always gone so fast in my house. :)

      Reply
    • Jamielyn

      These cookies are supposed to turn out really soft and moist. I’m sorry they didn’t turn out as well for you! Maybe next time try adding a little less flour, since everyone measures flour differently!

      Reply
  13. Tammy

    I just made a double batch of these yummy cookies! Thank you for sharing! I made a few tweaks from the original because I can’t ever seem to leave things well-enough-alone… I substituted Pumpkin Pie Spice for the cinnamon – because, I don’t know – it seemed like a good idea – and it is yum! However, I felt like they were not quite sweet enough (this is coming from a girl that ate Oreo’s for lunch today) – so I topped the cooled cookies with a powdered sugar/milk/almond extract glaze. That just pushed these over the top for me. I prefer the added sweetness of the glaze. Anyway- I will try them with cinnamon next time, and maybe some of those flavored chocolate chips that are available this time of year… The possibilities are endless! Thanks again for sharing :) **Don’t overbake! I forgot to set the timer – and they are really dry if you cook them too long. 10 minutes was perfect in my oven.

    Reply
    • Jamielyn

      Yum, that glaze sounds amazing…thanks for sharing! There definitely are so many possibilities with pumpkin chocolate chip cookies! Thanks for your comment Tammy!

      Reply
  14. Name

    I have a quick question, my one year old can’t have regular chocolate chips so would subbing cocoa nibs work? I’ve never used them I only know they’re unsweetened!

    Reply
  15. Day

    Hi, is it okay if I top this with cream cheese? Will that change the cookie or anything? And can I use fresh pumpkin instead of canned pumpkin because we don’t have those over here? I think I remember reading you said that it would have more moisture, is there a way that I can decrease the moisture? Or do I have to decrease the amount of liquid used in the recipe? Thank you very much.

    Reply
    • Jamielyn

      A cream cheese frosting would taste yummy on top! Yes, if you use fresh pumpkin I would try to drain some of the liquid out by using a paper towel since real pumpkin is a lot more wet than canned pumpkin. Hope that helps! :)

      Reply
  16. Tony

    Great cookies, thanks! Wife and I just made them. We accidentally bought jumbo choc chips… Not a problem ;)

    I don’t see a Google Plus share button. Consider adding it.

    -Tony

    Reply
    • Jamielyn

      Thanks for your comment Tony, I will definitely look into it! I’m glad you and your wife enjoyed the cookies! Yum, these would be amazing with jumbo chocolate chips!

      Reply
  17. Meredith

    Hello. I was wondering if it’s okay to replace chocolate chips with butterscotch chips? That’s all I got right now. Would the taste be completely different? Is it going to be any sweeter or anything? I would love to know what you think of it, thank you.

    Reply
    • Jamielyn

      Replacing it with butterscotch chips would probably be fine if you like them with pumpkin! I prefer chocolate chips though! :)

      Reply
  18. Christina

    I have to be honest, I didn’t love these. Really good flavour, but they were more spongey/cakey than I expected. I prefer a chewier cookie. Maybe I’d prefer them without the baking powder?

    Reply
  19. hua

    hi. jamielyn. thank you for sharing the recipe. i tried it. it is easy to make and keeps well. best wishes for the new year.

    Reply