Soft Pumpkin Chocolate Chip Cookies

By • December 10, 2012 27 Comments

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Author Notes: My variation on these popular fall cookies.Merrill Stubbs

Makes about 3 dozen cookies

  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup bittersweet chocolate chips
  1. Heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
  2. In a medium bowl, whisk together the dry ingredients and set aside.
  3. In a large bowl, whisk together the sugar, oil, pumpkin, vanilla and egg until smooth.
  4. Add the dry ingredients to the wet and stir until just combined, then stir in the chocolate chips. Do not over-mix.
  5. Drop the dough by tablespoonfuls onto the parchment-lined baking sheets, leaving about an inch between the cookies. Bake for about 12 minutes, until a cake tester inserted in the center of one of the cookies comes out clean. Cool the cookies on the baking sheet on a wire rack for a few minutes, and then remove the cookies with a spatula and finish cooling the directly on the racks.
  6. Repeat with the remainder of the batter, re-using the baking sheets once they're cool enough.

More Great Recipes: Chocolate Chip Cookies|Chocolate|Cakes|Cookies|Desserts

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Comments (27) Questions (4)


5 months ago M.e. Thomson

These were wonderful! I made them for a client's BD because he needed sugar free & loves pumpkin! I omitted the chocolate chips. Excellent!


6 months ago Shea

Delicious! Just the thing when you are craving pumpkin 'something' in March. Great with pecan cinnamon sugar crushed grahams on top.


9 months ago Kaede Sullivan

Just made these now. They are lovely and soft. For some palates, the spicing could be revved up a bit but it's all a matter of taste.


9 months ago Yulia

It would be great to see an iteration of this recipe that uses an entire can of pumpkin instead of just one cup. Not everyone will want to figure out what to do with the leftover pumpkin in the can. I've tried this recipe using the whole can two ways. First: doubling the pumpkin and doubling all of the other ingredients, which resulted in less airy, heavier (but still scrumptious) cookies. Second: doubling the pumpkin, bumping the flour up by one cup, and increasing the spices a little. That's all. The second option yielded a light, fluffy, PERFECT cookie. Highly recommend!


10 months ago Cole

I didn't change a thing and these cookies were so good! My 4 year old daughter did most of the work and they were wonderfully simple for her to bake.


11 months ago Count Mockula

I have a chocolate tooth, so I increased the chocolate chips by 1/2 cup. I also used homemade pumpkin, but I had cooked it in the Crock-Pot for a long time to get it to the consistency of canned pumpkin. Nice recipe! They're going in my daughter's lunchbox tomorrow.


11 months ago Agnes

Just made these! Will add nuts next time! Nice to see a cookie recipe not using butter!


about 1 year ago Renee

I used fresh butternut pumpkin that I baked in the oven, mashed, cooled and drained in a sieve. They are fantastic! Soft, pillowy, hint of spice, hit of chocolate.


almost 2 years ago jonahgail

made these for my daughter's Thanksgiving Luncheon at school...the 5th graders demolished them! Not one left. I used 1 1/2c white whole wheat and 1/2c white flour. Light, cakey and perfect for a relatively "healthy" cookie ;)


almost 2 years ago Victoria Phillips

Can I make these ahead and freeze them? Or would they last 4 days if kept in fridge? Trying to make as mush ahead as possible.


almost 2 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

If you can make them ahead and freeze them, that's what I would recommend.


almost 2 years ago Jenny Chavira

I was wondering if these would work as a bar cookie, and if so, what size baking dish would be recommended.


almost 2 years ago phyllis

I had vegan chocolate chunks, so I figured I'd take it all the way so I could share with some vegan friends, if I didn't eat them all myself (likely). So I substituted silken tofu for the egg, which necessitated briefly taking an immersion blender to the wet ingredients and then wringing my hands about an uncertain future. But they came out fluffy and fat and happy, and are still that way this morning. Perfect with a glass of almond milk.

I also amped up the spice content pretty significantly: 1.5 teaspoons cinnamon, and a teaspoon each of the other spices (minus allspice, which I didn't have). This morning, I am tasting all of that a lot more than last night, which I didn't realize would happen. I'm not mad. Pretty orange pumpkin cookies with a kick.


almost 2 years ago KimmyV

I made recipe and they turned it great. They tasted much better the second day. Making them again tonight!


almost 2 years ago walofvancouver

Some notes:
1. I didn't find the cookies spicy enough. I have lots of leftover pumpkin from Halloween so I will double up on the spices for next batch.
2. I also found the batter 'runny' for a drop cookie. It caused me to add flour after the first dozen. However, the end result was interesting, the 'runny' batch turned out much better formed than the flour 'enriched' batches that followed. I used steamed pumpkin that had been refrigerated, so that could have added to the 'runniness' of the batter.
3. The texture was more cake-like than cookie-like. Is this what is implied by soft?
4. I thought for the next batch I would halve the amount of baking soda - the cookies had a metallic after taste. The soda could have also added to the cake-like nature of the cookie?
5. I used all brown sugar and whole wheat flour which and both seemed to work.

Happy baking!


almost 2 years ago adele93

The same happened to me, I used steamed/mashed pumpkin and added more flour bc the mixture seemed to runny - not my brightest idea, rhey puffed up heaps. Id also add more spice next time


almost 2 years ago bonbonmarie

Oh, these are GOOD! I can't eat gluten, so I did have to make a couple of changes, as follows: sub AP for 1 1/4 c GF AP and 3/4 c almond meal. I also used olive oil, which Hillary suggested and I generally love baking with. I didn't have chips, so I used chopped bittersweet chocolate (no problem there). I topped them with pepitas and pushed the tops down a tiny tad prior to baking. Thank you! I will be making these again soon (tomorrow??)


almost 2 years ago Anne McDonald

I love these cookies! The best version of this sort of thing I've made -- perfectly spiced and moist. I love that they use oil, which makes them extra-quick to make (and I don't have to remember to take butter out of the fridge in advance).


almost 2 years ago Hilary

Olive oil works great!


almost 2 years ago Allie N.

If you don't want to use vegetable oil, what's a good alternative?


almost 2 years ago Hilary

Made these today with olive oil, as that's all I had in the pantry, and they turned out wonderfully! Great homey cookie! Might add nuts nest time...pecans or walnuts...


almost 2 years ago Taylor JT

The cakey delicious dough is perfect in these - I reduced the choc chip content a bit and used 4 oz cane sugar, and 4 oz brown sugar (instead of 8 oz of white sugar) and they turned out to be real crowd pleasers :) Awesome recipe