These are the absolute BEST Pumpkin Chocolate Chip Cookies! Soft, moist and loaded with fresh pumpkin flavor and sweet chocolate chips. This is one of my most requested recipes and gets rave reviews!
This pumpkin chocolate chip cookie recipe is one of my most popular fall desserts. My family is always requesting that I make these, as well as pumpkin blondies, cream cheese pumpkin roll, pumpkin snickerdoodles and pumpkin whoopie pies.
Chocolate chip pumpkin cookies
These are hands down THE BEST pumpkin chocolate chip cookies out there! I make them all the time in the fall and am frequently getting requests for the recipe. Everyone always raves about them!
MY OTHER RECIPES
These chocolate chip pumpkin cookies are so soft, moist and have the perfect light and fluffy texture. They are full of fresh pumpkin flavor and loaded with sweet chocolate chips. Every bite is absolute heaven. They will definitely become your new favorite!
How do you make soft pumpkin chocolate chip cookies?
These easy pumpkin chocolate chip cookies take only 25 minutes to make….doesn’t get any easier than that! Just follow the steps below to get started and scroll down for the printable pumpkin chocolate chip cookies recipe and video tutorial.
To make pumpkin cookie batter:
- Combine the pumpkin, sugar, vegetable oil, vanilla and egg in a large bowl.
- In a separate bowl, stir together the flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir into the wet ingredients.
- Next add the flour mixture to pumpkin mixture and mix well. Stir until combined.
- Then fold in the chocolate chips.
To bake pumpkin cookies:
- Line a baking sheet with parchment paper. Drop pumpkin cookie batter onto the parchment paper by the spoonful, about 2 inches apart. I like to add a few extra chocolate chips to the tops as well.
- Bake pumpkin chocolate chip cookies at 350°F for 10-12 minutes, or until a toothpick comes clean.
Frequently asked questions about chocolate chip pumpkin cookies
Can I use fresh pumpkin instead of canned? Sure! If using fresh pumpkin puree, I’d recommend draining some of the liquid out first with a paper towel. Fresh pumpkin tends to hold more water than canned pumpkin. So be prepared for moister cookies!
Can I double the pumpkin chocolate chip cookie recipe? Definitely! If doubled, it’ll make about 4-6 dozen pumpkin cookies. Plus, you’ll be able to use up the whole can of pumpkin this way. :)
Can I use a replacement for vegetable oil? Yes. I prefer vegetable oil, but others have tried apple sauce and coconut oil and have said they’ve turned out great!
Can I refrigerate the dough overnight before baking? Sure. The texture changes a little bit, but they are still delicious!
Can I freeze the chocolate chip pumpkin cookies? I haven’t frozen the dough myself, but others have and said the cookies turned out great! The frozen dough takes a little longer to bake, so I’d add on 3-5 more minutes when baking. You can also freeze the cookies once baked. Just store in an airtight container in the freezer.
Optional add-ins for pumpkin chocolate chip cookie recipe
- Walnuts
- Pecans
- Pumpkin pie spice
- Nutmeg
- Cinnamon chips
- Cream cheese or buttercream frosting for topping
The BEST Pumpkin Chocolate Chip Cookies
These are the absolute BEST Pumpkin Chocolate Chip Cookies! Soft, moist and loaded with fresh pumpkin flavor and sweet chocolate chips. This is one of my most requested recipes and gets rave reviews!
Ingredients
- 1 cup pumpkin (canned)
- 1 cup white sugar
- 1/2 cup vegetable oil (can sub with canola oil)
- 1 egg
- 1 tbsp vanilla
- 2 cups flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 teaspoon pumpkin spice (add an extra 1/2 teaspoon if you like spice)
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp milk
- 2 cups chocolate chips
Instructions
-
Pre-heat oven to 350°F. Line a baking sheet with parchment paper or a baking mat. Set aside.
-
Combine pumpkin, sugar, vegetable oil, vanilla and egg in a large bowl. Mix until smooth.
-
In a separate bowl, stir together flour, baking powder, ground cinnamon, pumpkin spice 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 until combined.
-
Add chocolate chips and stir until combined.
-
Drop cookies on by the spoonful about 2 inches apart. Add a few extra chocolate chips to the tops if desired. Bake for 10-11 minutes, or until a toothpick comes clean. Allow to cool on pan for 2 minutes and then transfer to a cooling rack.
Recipe Video
Enjoy!
It lists white sugar twice. Is one supposed to be brown sugar?
Just one cup white sugar. No brown sugar. Thanks for catching that. :) Enjoy!
Where is the recipe? It disappeared and was replaced with the video.
Hi Brandy! The recipe is below the video on my browser. Maybe try opening in a different browser. You can send me an email at community@iheartnaptime.net if you are still having problems and I can try and email you the recipe. :)
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!
You’ll have to let me know how you like them! They are yummy! Have a great week!
Yum! I love pumpkin chocolate chip cookies!
Love pumpkin and chocolate together! I am so baking those over the weekend. Thanks for the recipe!
just wondering if the vegetable oil to be substituted with baby applesauce or if these are already soft cookies
Hey Crystal! I haven’t tried it, but I have in other recipes and it worked great! Give it a try
I used half oil and the other half applesauce. The cookies were super soft and delicious!
So glad you enjoyed them! Thanks for sharing!
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.
I’m glad your family loved them as much as mine does! I am so happy fall is here so I can make lots of pumpkin recipes! :)
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!
I am so glad you loved them, pumpkin chocolate chip cookies are my weakness! Thanks for your nice comment Ashley! xo
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!
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! :)
Thanks for sharing this recipe – my family loves them!!
My family loves them too…I am so happy we can make them now!:)
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!
Glad you enjoyed the recipe Stephanie…pumpkin chocolate chip cookies are my favorite! :)
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.
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! ;)
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)
OMG these are delicious. Now if I can just manage to not eat all of them myself before my boys come home from school…
Haha…this happens to me every time I make them! Yum! :)
Can mashed pumpkin be substituted for the tinned pumpkin? This recipe looks fantastic…!
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! :)
How many cookies will this make on average? Sounds amazing!
It will make about 2-3 dozen depending on how much cookie dough you use for each cookie. :)
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!!!!!:)
Thank you so much for your comment Kelly! These are my favorite pumpkin cookies, so I am glad everyone loved them! :)
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.
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!
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! :)
I am so glad you liked the cookies! Yum…adding a little more pumpkin would be delicious! Thanks for your comment Jaime!
We made these tonight and they were incredible!!! Seriously the best pumpkin chocolate chip recipe out there! Thanks for the recipe Jamie! :)
These are my weakness! Thanks for your comment Michelle! :)
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! :)
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. :)
Hi :) I’m kinda dissapointed because my cookies ended up more like biscuits. Is the cookie supposed to be crunchy or cakelike and dense? I would really appreciate the help :D
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!
When I overcooked a batch – they were more biscuit-like. Try reducing your time. It worked for me :)
Yummy! I’ve made them twice now and everybody loves them. Thanks for sharing!
I’m so glad you have loved them! I need to make some again soon, they are so yummy!
Just made these – so delicious! Thank you for a great recipe
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.
Yum, that glaze sounds amazing…thanks for sharing! There definitely are so many possibilities with pumpkin chocolate chip cookies! Thanks for your comment Tammy!
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!
I’ve never tried using cocoa nibs either, but you should definitely give them a try and let us know how it goes! :)
Hey! Has anyone refrigerated the dough and made them the next day? Sometimes it takes too much time to make 3 consecutive dozen in one night…
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.
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! :)
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
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!
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.
Replacing it with butterscotch chips would probably be fine if you like them with pumpkin! I prefer chocolate chips though! :)
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?
They are supposed to be more moist and soft, not cakey! But if you are looking for a chewy recipe, I would try this one: http://sallysbakingaddiction.com/2013/09/04/pumpkin-chocolate-chip-cookies/
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.
I’m glad you liked it, it is definitely one of our favorite pumpkin cookies!
Hello,
These cookies are so highly addictive. I used coconut oil instead of veg oil and less chocolate chips. I also used a combination of quinoa flour and chocolate protein power. This recipe is SO versatile, which is greatly appreciated.
Thank you for sharing! This recipe is a keeper :)
Thanks for sharing your substitutions to make it a little healthier! I’m glad you liked the recipe! :)
I just made these for a party this past weekend – OH MY GOSH! so many incredible compliments and i ate three before even leaving the house! These are getting made again, and again, and again this season!!
Thank you Amy! I’m so glad they were a hit. We make them all the time during the fall!
How many cookies does this recipe make?
It will make about 2-3 dozen depending on how much cookie dough you use for each cookie. :)
These look lovely! I have a can of pumpkin puree in the cupboard which I bought last year when Aldi (UK) had an ‘American week’. I never knew what to do with it. Now I have a plan! X
I hope you enjoy these Liz! This is definitely one of my favorite pumpkin recipes!
I can honestly say, these were by far the BEST pumpkin chocolate chip cookies I’ve ever had! Everyone loved them! Thank you so much for this recipe :) I will definitely make these several times this holiday season!
Best wishes,
Melissa
Thanks so much for your comment Melissa! I am SO glad everyone loved them. :)
OMG i accidentally used a whole can of pumpkin instead of just one cup…just realized..waiting for them to come out of the oven now..
Hope they still turned out yummy Claire! :)
Ever tried to use coconut oil instead of veggie?
Hi Julie! I’ve never tried it in this recipe, but if you have tried substituting in other cookies, go for it! :)
I just took these out of the oven and I think I already ate a dozen of them! They are so good! I love the thickness of them. Soft but not gooey! I also topped them off with a little cinnamon before I threw them in the oven! Awesome! And my whole house smells like cinnamon and pumpkin!
I’m so glad you liked them Katie! They are my favorite. :)
These turned out super cakey….not my kind of cookie. The flavors were great, but the texture was terrible!
Hi Melissa! That’s so odd, these cookies usually turn out really soft and moist. I over baked a batch once and they were a little cakey, so maybe try reducing the time and a little less flour. :)
i just made these. They were amazing! I made a few substitutions to make them more healthy but they are absolutely delicious! Thank you!
I’m so glad you enjoyed these! Thanks for your comment. :)
I’ve been making these since last fall and they have to be the most requested dessert ever – family, friends and coworkers have all requested these! I actually substitute applesauce for the oil and they’re still amazing (and just a little bit healthier). Thanks for the recipe!
Thanks for your comment Amanda, it made my day! I am so glad everyone has loved this recipe…it is definitely a family favorite. Thanks for sharing your substitute, I will have to make them with applesauce next time!
These were incredible. Like others I doubled the recipe to use a whole can of pumpkin. I subbed applesauce for half the oil and used half the sugar and they were still outrageously good. Might try even less sugar next time. Thank you.
I’m so glad you loved them Eliana! This is one of my all time favorite pumpkin recipes! :)
My family, friends and co-workers all love this recipe. I have made it several times already and they don’t last until the next day.
Super easy to make and taste fantastic.
I’m so glad they all loved it! Thanks for your comment Lori! :)
Best cookies ever! I just add ground ginger, nutmeg and cloves.. :) thank you for the recipe :)
Thanks Karina! Mmmm sounds delicious! :)
I made these cookies a couple weeks ago, & they were great! Do you think they will taste & texture will be the same if I refrigerate the dough overnight (I won’t have time to make & bake the cookies on the same night, since I will be making so many!)?
I’ve made the cookies the next day and they still turned out good! It changed the texture a little bit, but not much! :)
what does “1 TB vanilla” refer to? Is it 1 tablespoon of vanilla extract?
thank you
Yes, 1 tablespoon of vanilla extract! :)
I can’t wait to make these! Anything pumpkin and chocolate…I’m in!
Hope you enjoy them Sammi, they are amazing! :)
These truly are the best!! I can’t count how many times I’ve made these now. My husband requests them whenever I say the word “cookies.” Thanks for the delicious recipe!
I’m so glad you love these! Thanks for commenting Ashleigh!! :)
Thanks for the recipe! I made these today and they were really good! I even subbed the oil with unsweetened applesauce and only used 2/3 cup of sugar.
I’m so glad you liked them! They are one of my favorite pumpkin recipes!
i have made these three times, and getting ready to make them a fourth. I get raves about them. Thanks for sharing this.
I didn’t have choc chips last time, so I substituted white choc and I picked up some Andes Mint pieces on sale so I used a partial bag of those. The mint is great.
I’m so glad these cookies have turned out so well for you! Thanks for your nice comment Claudia. :)
These were delicious! I added a cup of chopped pecans, and I tried to follow other commenter’s advice about letting them sit for a day, but I’m afraid I failed! Only two or three saw the light of day, they were just too good!
This is the recipe that I have used for over 30 years-and it is the only one that I will use! I have success with doubling, tripling, and even quadrupling!
Has anyone ever froze these.? Would love to make them for a wedding.
These cookies were delicious and easy to make! I sprinkled a little brown sugar on top of mine as they baked for extra crunch!
I made these with a flax egg and substituted applesauce for the oil. They were fantastic! Thanks for sharing the recipe.
Made these and wow!
I used coconut oil (softened) in stead of vegetable oil and I only had 3/4 cup of homemade butternut puree.
Got just over two dozens of quite big cookies out of it, not the worlds prettiest but so good.
Loved this recipe!!!
I wanted to do something special for my husband for all the work that he does daily. All he sacrifices for his family :)
My husband doesn’t really care for chocolate chips, but he loves pumpkin and he loves snicker doodles.
So I made these cookies without chocolate chips. Once I placed them on the cookie sheet, I sprinkled cinnamon/sugar mix over them! They are delicious!!!!!!
Thanks for the recipe.
Just made a batch of these. Only yielded two dozen. Will have to double next time. Cookies are soft and very yummy! Added half a teaspoon of nutmeg and cloves to my batch. Will add more next time. Not sure I noticed a big difference. Thanks for the great recipe!
Made these for my students– they LOVED them! Delicious recipe!
Jamielyn! These cookies are fabulous. I love the flavor and subbing the vegetable oil for coconut really added to the flavor profile (it’s all I had on hand and I wasn’t brave enough to go to the store at this hour on Thanksgiving ;)
Question for you:
While they are super delicious, mine didn’t end up being as cake-like as pictured. I fact they were super flat. I even added subbed in 1/2 cup of cake flour so I could get them to be extra cake-like, but no dice. Is the milk the only leavening activator? Would a teaspoon of vinegar work instead?
I’ll experiment more and let you know :) Cheers!
The baking powder and baking soda should have helped them rise and not be flat. Perhaps those didn’t get added?
Lady you come up with the most amazing recipes, soon as I saw this Pumpkin chocolate I thought
I’ve got to make that.
You mention white sugar, what’s the difference and advantages between using white v brown?
Thank you for the inspirations you create.
In the US, “what sugar” is processed, granulated sugar. It’s our standard sugar for most things, especially baking. “Brown sugar” is white sugar with molasses added in, it adds great depth of flavor in cookies but can make some recipes too heavy and wet. To make your own brown sugar, add two tablespoons molasses to one cup of white sugar and mix well. Happy baking!
What size can of pumpkin do you use Large (29oz) or the smaller one ?
The 15 ounce can. :)
These are my husbands favorite! I always know when he had a rough two weeks at work because he will always ask for these. We make them all year long. And this is the closest to his moms recipe that I can find.
Hi, I’d to make these for my fourth period class as a demonstration (the class is public speaking). I was wondering if I could dissolve the baking soda in water instead, because I think the milk would go bad if I left it in my locker for a few hours. Do you think I could dissolve it in water?
Since it’s only a teaspoon, I would think it would be ok. Good luck on your demonstration – sounds fun! Hope you get an A!
This recipe looks delicious! For this recipe, what kind of chocolate chips do you recommend, semi-sweet or dark chocolate?
Both are delicious! I used semi-sweet this time!
Hi, made these cookies and loved them, however I doubled the recipe and for some reason they come out flat and just don’t taste the same. When I do it with 1 can and not double they come out awesome. Any suggestion to why they would go flat when I cook them??
Sometimes doubling a recipe doesn’t work out. I know this is especially true with yeasted items.
Any chance you got even one ingredient not doubled? :(
I just made these… I substituted salted butter for veg oil.. and added white chocolate morsels. Absolutely delicious! Santa’s new favorite cookie!
I was wondering about an egg substitute? Have you tried any that work in this receipe
I haven’t substituted the egg, but I think applesauce would work well! :)
How much pumpkin says 1 can ( how big ? ) cups??
Hi Marilyn! It is 1 cup of pumpkin. It’s not quite a full small can. I use the rest of the pumpkin in pancakes, oatmeal, etc. :)
can you use coconut sugar? and gluten free flour
I haven’t tried it but it is definitely worth a try! :)
I’ve been making these cookies for years and The recipe is from
Tollhouse Cookies. Every time I see this website I wonder if thats
Where you got it from.
Hi Karen! I’ve never tried the Tollhouse Cookies, just tweaked my pumpkin chocoalte chip cookie recipe over the years to taste! :)
I am curious why the soda is disolved in the milk. This is the first time I’ve ever seen that done. Does that help create the more cake-like texture?
Hi! I do it mainly just to dissolve it and get the agent acting sooner. :)
In he ingredients you say baking soda and in the directions you say baking powder. I’m going with soda since that’s what the ingredients say. I hope I’m right!
Never mind! I just realized my mistake!
Glad you figured it out. I always have to double check recipes when it calls for baking soda or powder so I don’t mix them up! :) Hope you enjoy these!
This is the recipe I have been looking for! It was my great grandma s passed down and her and my grandmother would make these cookies by the dozens in October to be passed to neighbor s friends and family. Excellent and thank you this brought back so many memories and of course yummy cookies!
I’m glad you enjoyed these and that they remind you of your grandmothers recipe! Such a staple for fall baking! :)
These were amazing! I made them for a Friendsgiving potluck and people kept asking me for the recipe! Thank you for the perfect fall dessert recipe! :)
I’m so glad they were a hit! Thanks for your comment Nicole! :)
I made these again, for the third time this month, with our little boy. He loves helping daddy make cookies almost as much as he loves eating them. I bake them for 10 minutes and then let them cool on the back sheet. The cookies are so moist that I usually leave them on the cooling rakes for a few hours to try and dry them out a little before putting them in a storage container. Next time I make them I think I’m going to try and spice them up with some additional cinnamon, and then adding nutmeg, and allspice. Would be nice to see if I can bring out more “pumpkin” flavor. Have you tried that? Thanks for the receive!
I’m so glad you have loved these! Definitely try and add some more spices to pull out the flavor! :)
Love these cookies! Made over 14 dozen for a cookie swap. I tested to see if I could freeze the dough for later use. I used a scoop to portion out the dough on a cookie sheet and froze over night. The next day I took out some cookies to bake. It worked! I let the oven preheat to 350 before putting the cookies in. When I made them fresh, the cookies were done in 12 minutes. When they were frozen, it took 15 minutes. Every oven is different, so I guess just add 3 minutes to the baking time if baking from frozen :)
Thanks so much for sharing your experience Stacey! That is so helpful to know they freeze well. :)
These look amazing. I just have one question… I just moved from California to Utah and have had to try to adjust my recipes for the elevation change. I don’t know where you live, but how will this recipe work or are there any adjustments I should make for higher elevations?
I haven’t tried making these in Utah, but they have worked the same for me in Arizona, Ohio, and Oregon! :)
Can you use butter instead of vegetable oil?
If you want to use butter, I would probably recommend this recipe instead: https://www.iheartnaptime.net/pumpkin-cookies/. You can use the maple frosting or leave it off and stir in chocolate chips instead. :)
I have been making this recipe for years and they have always been a favorite! My son has recently had to go off of dairy and gluten, so I tried these with gluten free flour and dairy free chocolate chips. They turned out GREAT!!
I’m so glad these turned out just as well for you with the substitutions! Thanks for sharing!
can I dip these in chocolate
Sounds delicious!!
These really do look like the world’s best!
They are our favorite! Hope you enjoy them. :)
These look like the recipe I’ve been waiting for! Drooling!
Hope you enjoy! You won’t be able to stop at just one! ;)
Love your new site
Thank you so much! Xoxo
I never thought to try Pumpkin Chocolate Chip cookies before – I’ll have to give these a try! They sound perfect for fall!
Pumpkin and chocolate is one of my favorite combos! Hope you enjoy these as much as we do. :)
Mmm, you can never go wrong with pumpkin + chocolate!
One of my favorite combos! :)
I never would have thought to mix pumpkin and chocolate chip until now! These look amazing!
Such a delicious combo! Hope you enjoy!
Your new web sight looks amazing! Thank you for all you love and hard work!💖
Thank you so much!! Xoxo
These came out excellent! I had to cook them about 15 min to get them to cool into a texture that wasn’t too soft to pick up. Great recipe!
I’m glad you enjoyed them! Thanks for your comment George! :)
One of my favorite pumpkin cookie recipes. Easy to cook
I’m so glad you love them! Thanks for leaving a comment Jennifer!
Is the pumpkin spice the same as “pumpkin pie spice”? Do you add this in addition to the cinnamon or does it replace the cinnamon? It was listed in the ingredient list but not in the directions. Can’t wait to try them!
Yes, it is the same as pumpkin pie spice! I add it in addition to the cinnamon. :) Hope you enjoy!
What size can of pumpkin did you use for regular recipe?
Hi Terri! I just use 1 cup out of a 15 oz can of pumpkin and then save the pumpkin for pancakes or another recipe. :)
These are fantastic! Thanks for sharing.
My favorite fall dessert!! Thank you for this recipe! I’ve been making your cookies for 3 years now and I’m just wondering if you tweaked the recipe this year? They are fantastic as always :-)
Hi! The only thing that has changed is adding 1/2 tsp pumpkin spice and 1 tsp cinnamon. I used to do 1.5 tsp of cinnamon! :) So glad you enjoy this recipe!
Hi there, I made these cookies but I tasted the batter first. Not quite spicy enough for me so I added ALOT more spice, clove, nutmeg, ginger along with salt. They turned out delicious! Thank you !
Thanks for sharing your additions! Glad you enjoyed these!
These cookies are delicious! Any tips on storing them after baking?
Store in an airtight container! They also freeze well!
Are we to use both cinnamon and pumpkin spice? It was not added into the directions, but I assume it goes in with the dry ingredients if we do use it correct?
Yes, add to the dry ingredients! :)
Just as the title says, these cookies are soft and delicious!!!
So glad you enjoyed them! Thanks for leaving a comment! :)
These are amazing! I love the chocolate and pumpkin mix!