Looking for a great pumpkin cookie that your whole family will love? This recipe for soft and cakey pumpkin chocolate chip cookies will elevate your status from “Mom” to “Mom of the Year” as quick as you can say ” Cookies are ready!” Made with real pumpkin, and milk chocolate chips, these cookies are out of this world!
These pumpkin chocolate chip cookies are what I’m known for. I’m the only one who makes them in my neck of the woods (more on that in a bit), and everyone LOVES them.
I am also a huge chocolate-lover.
But I’d never thought of combining pumpkin and chocolate until 10 years ago, when we had a 20 year old hockey player billeting with us. I did a lot of baking while he was here, and one day he mentioned that his favourite homemade cookies were his mom’s pumpkin chocolate chip cookies.
I was like, What?? Who puts pumpkin and chocolate together?
Don’t get me wrong. I’m not opposed to mixing chocolate with fruit whatsoever. In fact orange and chocolate is one of my all-time favourite flavour combinations.
But pumpkin and chocolate sounded so odd.
Up for giving them a try, I had our hockey player get his mom’s recipe, and I made a big batch of those cookies for him. When I took my first bite of one, all warm and toasty from the oven, I swear the heavens opened up and angels sang.
From that day, happily ever-after, pumpkin chocolate chip cookies have been my family’s all-time favourite homemade cookie.
Not only does my family love these cookies, my daycare hooligans love them, my kids’ friends love them, my UPS delivery guy loves them… Seriously. I feed these cookies to everyone.
My sons’ friends, now in their late teens, often say one of the best things about being at our house was the plate of warm pumpkin chocolate chip cookies they could always count on when they slept over, or after a game of basketball or road hockey in the driveway.
So, back to me being the only one who makes pumpkin chocolate chip cookies around these parts. I really am. Most people around here have never heard of them, but they do love them once they try them. Here’s how I found out pumpkin chocolate chip cookies were “a thing”. Thank goodness I did!
Apparently, in the Maritime provinces, (where our hockey player was from) everyone is familiar with pumpkin chocolate chip cookies. Somehow, they’ve managed to keep them an East Coast secret though because up here, the only people who seem to know about them are the people I’ve served them to (which is actually quite a number of people). Just check out the list below and you’ll see that I make them all year round for pretty much any occasion.
10 Reasons To Make Pumpkin Chocolate Chip Cookies:
(not that you need a reason)
- teacher appreciation
- surprise a neighbour
- cookie exchange
- a girlfriends’ birthday (because who wouldn’t want to receive a double batch of pumpkin chocolate chip cookies for their birthday?)
- classroom party (they’re nut-free!)
- school/church bake sale
- surprise your work-mates
- send them with your kid when they go to a friends’ cottage for a weekend
- road-trips, camping, team tournaments
- dessert alternative at a family get-together or pot-luck
Note: the recipe below doubles easily. I almost always double it because a single batch goes to quickly. A double batch will yield about 5 dozen pumpkin chocolate chip cookies (but it still won’t be enough!).
Pumpkin Chocolate Chip Cookie Recipe (single batch):
Printable Recipe at bottom of post
- 1 c. pure pumpkin purée (NOT pumpkin pie filling)
- 3/4 c sugar
- 1/2 c vegetable or canola oil
- 1 egg
- 2 c all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 tsp baking soda dissolved in 1 tsp milk
- 1 c chocolate chips
- 1 tsp vanilla
In a large bowl, stir together pumpkin purée, sugar, oil and eggs. Stir until well mixed.
What is pumpkin purée?
See the image below? That’s pure pumpkin, or pumpkin purée. You want THAT, not pumpkin pie filling.
Add flour, baking powder, cinnamon, and salt, stirring until well mixed.
Stir in the vanilla and that little milk & baking soda mixture you made.
Add those gorgeous chocolate chips.
Stir them in, and then drop the cookie batter drop by heaping teaspoonful onto a baking sheet or baking stone. You can place them fairly close together because these cookies stay cake-y. They don’t spread.
I don’t have a picture of the cookies going into the oven, but here they are coming out. See how they don’t spread? They just puff up. They’re soft, fluffy, cakey cookies that you can really sink your teeth into.
I love how the outside cracks open to reveal the steamy, soft center.
Bake at 375ºF for 10-12 minutes. I bake my cookies on a baking stone for the full 12 minutes.
Let your cookies cool for a few minutes and then transfer to a cooling rack.
Lord. A plate of pumpkin chocolate chip cookies, all warm and steamy from the oven, is a heavenly thing thing. They may not look fancy, but they’re one of the yummiest cookies you’ll ever taste.
I can guarantee your family will love them.
Warning: they’re a bit addictive too. I may have eaten six while writing this post.
Go on! You do the same. Pour a glass of milk, and pile a handful of cookies up on a plate. Now go and find a cozy place to sit and savour every bite.
And while you do that, I’ll quietly excuse myself to the kitchen. There’s washing up to do.
More Great Chocolate Chip Recipes:
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