Pumpkin Chocolate Chip Cookies

There’s no better way to celebrate fall than mixing and baking some fresh, warm, pumpkin chip chocolate chip cookies. I had the genius idea of doubling this recipe and as a result, have been trapped in the kitchen for a good two hours. Honestly, I don’t really mind because I had nothing else to do today. Plus now, I can share the gooey goodness with work, friends, and anyone else looking for a sweet treat. However, if you’re not up for spending all afternoon baking cookies, the normal recipe yields more than enough — approximately 4 dozen cookies. (And yes, when I’m finished, I’ll have double that. Anyone want some cookies?)


  • 1 cup of cooked pumpkin (I used Libby’s canned)
  • 1 cup of sugar
  • 1/2 cup of vegetable oil
  • 1 egg
  • 2 cups of flour
  • 2 teaspoons of baking powder
  • 1 1/2 teaspoons of cinnamon
  • 1/2 teaspoon of salt
  • 1 teaspoon of baking soda dissolved in 1 teaspoon of milk
  • 12 oz package of semi-sweet chocolate chips
  • 1 teaspoon of vanilla extract


  1. Combine pumpkin, sugar, oil and egg in a large mixing bowl.
  2. In another bowl, stir together flour, baking powder, cinnamon, and salt.
  3. Add flour mixture to pumpkin mixture along with dissolved baking soda and mix well.
  4. Stir in chocolate chips and vanilla extract.
  5. Drop by teaspoonfuls on lightly greased cookie sheet.
  6. Bake at 375 degrees for 10-12 minutes (just until firm – do not over bake – I pulled all of my pans out at exactly 10 minutes).



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