WARNING! Pumpkin Chocolate Chip Cookies May Be Addicting

As the weather becomes cooler and leaves begin to turn amber and red, it is time to pull out a favorite family recipe for Pumpkin Chocolate Chip Cookies that my family has been making for many decades.

These pumpkin chocolate chip cookies are plump, cake like cookies that have a moist and delicious pumpkin flavor accented by chocolate pieces throughout.  I don’t know why, but they have a haunting flavor that draws me to them around Halloween time.  The ghosts of ancestors past perhaps, who baked these cookies in the embers of burned witches (just kidding!).

These pumpkin chocolate chip cookies have just the right blend of flavors. They can also be a bit on the healthier side if you use whole wheat flour and substitute applesauce for the butter or oil.

I like to eat these pumpkin chocolate chip cookies with a cup of coffee or a mug of ice cold milk. They are quite satisfying, and one cookie can be quite filling. Sometimes I get really decadent and warm them up in the microwave for 20 seconds to get a gooey melted chocolate taste.

Here is the pumpkin chocolate chip cookie recipe that my family has made for many years. Adapt as needed for your family and family cookbook:


2 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoons ground cinnamon
1/4 teaspoon each ground cloves, ginger and nutmeg
1/2 teaspoon salt
1 teaspoon baking soda
1 cup canned pumpkin
1/2 cup vegetable oil or melted butter
1 large egg
1 tablespoon vanilla extract
2 cups semi-sweet or milk chocolate chips (or buy some chocolate bars and chop them up to make chunks)

Combine dry ingredients: flour, sugars, baking powder, ground cinnamon, other spices, salt, and baking soda. In a separate bowl, stir together pumpkin, oil, egg, and vanilla. Fold dry ingredients into wet ingredients and mix well. Stir in chocolate chips.

Drop by heaping tablespoons onto greased cookie sheets and bake at 350 degrees F for 13-15 minutes or until firm and lightly brown.  Cool slightly before removing to a wire rack. Makes about 4 dozen good-sized cookies.

Other Great Taste Tricks for Pumpkin Chocolate Chip cookies:
– Add 3 – 4 drops of red food coloring to boost the pumpkin color
– Frost with either caramel or orange butter cream icing
– Add 1/2 cup chopped walnuts, pecans, or raisins

Happy Cookbooking,


About Erin Miller

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One Comment

  1. These cookies are wonderful!!! I love that no mixer is used. Very simple recipe–it would be good to do with kids. I used half whole wheat flour, and next time I will try all whole wheat. I can’t force myself to use applesauce instead of butter, however. I will make these for a family gathering, and I am sure I will be asked to type up the recipe to add to our family cookbook. I love that I can do that. Your software allows for additions and changes whenever necessary. Thanks!!

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