Pumpkin Chocolate Chip Cookies (Easy Vintage Recipe)
These soft, old-fashioned pumpkin chocolate chip cookies are quick drop cookies lightly spiced with cinnamon and loaded with semi-sweet chocolate chips. They’re an easy way to use up cooked or canned pumpkin and make a cozy fall treat.
Pumpkin Chocolate Chip Cookies
Ingredients
- 1 cup cooked pumpkin (or canned pumpkin purée, not pumpkin pie filling)
- 1 cup sugar
- 1/2 cup oil
- 1 egg
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon milk
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped nuts (optional)
- 1 teaspoon vanilla
Instructions
- Preheat oven to 375°F. Lightly grease a cookie sheet or line with parchment paper.
- In a large bowl, mix pumpkin, sugar, oil, and egg until well combined.
- In a separate bowl, whisk together flour, 2 teaspoons baking powder, cinnamon, and salt.
- Stir the dry ingredients into the pumpkin mixture until just combined.
- Dissolve the remaining 1 teaspoon baking powder in the 1 teaspoon milk, then stir into the batter.
- Add vanilla, chocolate chips, and nuts (if using). Mix until evenly distributed.
- Drop by large teaspoonfuls (or small cookie scoop) onto the prepared cookie sheet.
- Bake 10–12 minutes, until the cookies look set and the bottoms are lightly browned.
- Cool on the baking sheet for 2 minutes, then transfer to a wire rack.
Total bake time: 10–12 minutes
Equipment: cookie sheet
Yield: about 3 dozen cookies
Pumpkin Chocolate Chip Cookies FAQ
Can I use canned pumpkin?
Yes — plain canned pumpkin (not pumpkin pie filling) works perfectly. If your pumpkin seems very watery, blot it lightly with a paper towel or reduce the milk slightly.
Why are pumpkin cookies usually soft?
Pumpkin adds a lot of moisture, so these cookies bake up soft and cakey rather than crisp or chewy.
Can I freeze pumpkin chocolate chip cookies?
Yes. Freeze baked cookies in an airtight container and thaw at room temperature. You can also freeze the dough in scoops and bake straight from frozen (add 1–2 extra minutes).
Do I need nuts?
No — nuts are completely optional. You can leave them out or substitute raisins, walnuts, or pecans.