Ok… with this recipe I’ve totally been busted. It’s late April and here I am with a pumpkin post. That can only mean one thing- I’ve had a can of pumpkin in my pantry since last Thanksgiving. Absurd! I know! That little pumpkin gem must have gotten pushed to the back of the line in the past few months. Well, it’s seen the light of day in these most delicious cookies.
These Pumpkin Chocolate Chip Cookies are a combination of cookie, cake and pancake and quick bread. They’re super soft, moist and cakey. They’re full of pumpkin and spice flavor, and the chocolate just sends them over the top.
I know I can’t be the only one with a lonely can of pumpkin in the pantry. These cookies are a simple and delicious was to celebrate that forgotten can! Throw some vanilla ice cream in, and life has suddenly improved. It’s as easy as that!
The basic recipe for Pumpkin Chocolate Chip Cookies allows for creativity. Instead of regular chocolate chips try mini chocolate chips, or butterscotch chips, or (better yet) both!
Pumpkin Chocolate Chip Cookies
adapted from Big Fat Cookies
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
2 eggs
1 cup sugar
1/2 cup canola or corn oil
1 cup canned pumpkin
1 teaspoon vanilla extract
1 cup chocolate chips, or any chip you like
Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper.
Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.
Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. You could also simply use a 1/4-cup measuring cup if you don’t have a scoop. Use a thin metal spatula to smooth and flatten the rounds.
Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool cimpletely.
Dust the cooled cookies lightly with powdered sugar. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.
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Oh, I have a can of pumpkin in my pantry from Thanksgiving as well… I think I’ve found the perfect use for it!
I enjoy pumpkin – no matter what time of year it is!! And yes, I probably do have a lone can of pumpkin somewhere in my pantry!
Those cookies look so good, I wish I had some now to go with the vanilla ice cream I just made! Don’t you love getting creative with goodies from the deep dark recesses of your cabinets? LOL!
I agree, pumpkin is fab, even if it is only spring. These look amazing.
Pumpkin is my favorite. It’s a shame that it is thought of as seasonal.
These will be pushed to the front of my *must make* list.
Thanks Joy! I can always count on you to deliver a great recipe.
These cookies sound fabulous! I LOVE pumpkin-flavored baked goods, so I might run out to the store and get a can of pumpkin puree to make these cookies. Thanks for sharing.
OK so this might sound crazy, but try making the simple cookie recipe on the back of the Nestle chocolate chip bag, only substitute 1/2 cup pumpkin for the brown sugar. The cookies don’t come out pumpkin flavored, but have an incredible, cakey texture that is to die for. Just another suggestion for those of you with that extra can of pumpkin lying around!
These are beautiful!! Who cares that it’s April – pumpkin is delicious any time of year — and besides, it’s autumn somewhere in the world! :)
Yes! I have made a recipe very similar to these, except they had white chocolate chips and macadamia nuts. They were the best cookies – I still can’t stop thinking about them. You’ve inspired me to bake them again!
These cookies just so look like cocaine (not that I would know) but I have this feeling there’s an addictive quality to them
Your cookies look great and super moist. YUM
Sharona May
Haha, for what its worth, I still have a bag of cranberries in my freezer, so a happy belated Thanksgiving to you, too! ;-)
These look like excellent cookies and I don’t think I’ve ever had anything like them. I’ll have to remember this when pumpkins come in season again…
Dear Joy, these cookies look so wonderful, that they’ve caused me a great cookie-craving! The second photo is simply amazing!
I make mine with butterscotch chips and craisins. ohmigosh they’re good!
I made these for my mom today – they are delicious! You aren’t kidding when you say super soft. The cookies are moist and chocolately and smell wonderful. Thanks for sharing the recipe!
These are pretty good, although I do suggest semi-sweet chocolate chips. I used milk chocolate and they are almost too sweet. Thanks for the recipe!
OMG! I think I just died and went to Heaven! I have been looking for months for a delicious pumpkin cookie recipe! And I finally found my treasure at JoyTheBaker’s!! Thank you so much for sharing! I can’t wait to try this recipe out! YUMMY!
These cookies made me extra hungry especially with icecream!!
so my mom went and bought some of these type cookies at city market (our local grocer) and i had never had them before. After one taste i could tell i was hooked.. but 6 cookies for 2.99 seemed a little steep and WAY out of my price range so the hunt was on for the cake like pumpkin chocolate chip cookie recipe… i googled and found yours the pictures were a dead give away thank you for blessing my family and my taste budds and tummy with your very yummy recipe!!!
These looked so delicious I just couldn’t resist baking them. Being October pumpkin recipes are everywhere, but this one looked too amazing to pass up. These are delicious! I added white chocolate chip which was a perfect combo to the smooth pumpkin. I am definitely making these for years to come! This is a must try!
OMGosh! These are delishious. Thank you for the recipe! I’m taking these to a friends house this afternoon…that is, if I don’t eat them all before I get there!
And I thought my family was the only ones who made these for Halloween. ;) Happy memories, these make my kitchen smell like fall.
Also if you have vegan friends you can substitute extra soft tofu for egg and still have a decent texture. Although carob will never be choc chips to me my vegan friends love this variation on the recipe.
On my list of things to do tomorrow…yep.
Its official: these little cake bites are amazing! Even the hubby approves…and he’s the biggest cookie snob ever! Thanks lady!
These cookies are AWESOME! My husband said that they were the best cookies that I have ever made.
would be interesting with sweet potato and chocolate. this is a combo i tried once and loved. thanks!
made them today with bittersweet and butterscotch chips…and they turned out great!
Thank you so much for posting this recipe. I have been in search of the perfect pumpkin chip cookie recipe for the past ten years. Silly I know to be so obsessed with a cookie, but it is my favorite. I have tried many recipes but none have compared. An enormous Thank You.
This recipe was exactly what I was looking for to satisfy my pumpkin craving. These cookies turn out like delicious little muffin tops!
…I don’t know if you realized it, but…nowhere in the recipe does it say nutmeg or cloves, except for in the ingredients list. ;_;
Also, I’m in love with these. I ended up adding the cloves and nutmeg after I mixed the flour mixture into the egg mixture, and they turned out great :)
instead of carob could you use dark chocolate chips for your vegan friends?
I assumed “spices” in the recipe meant the cinnamon, clove, and nutmeg..
I’m baking these *right now* and it smells SO good. I love the texture of the dough too.
Great recipe!
These are amazing! Thank you!
I LOVE THESE! Ty so much for sharing this recipe!!!! They are just too good. God Bless
I am trying these out after seeing pumpkin chocolate cookies mentioned in a book- they sounded delicious so I wanted to try. The batter looks lovely- almost quick-bread like in consistency- they smell great too. I used mini semi-sweet choco chips- thanks for the great recipe!
These are the best cookies on this earth… they’re just heavenly to be exact. Soft, crumbly, melt-in-your mouth goodness. I made them with butterscotch chips, and a few with craisins mixed in. Even the dough is good, I must have eaten a whole cookies worth just waiting for the first batch to come out of the oven. Thank you so much for sharing.
These are amazing!! Easy to make, and perfect everytime. This is a fall cookie STAPLE. Brought them to work and everyone loves em. Perfect, perfect, perfect!
I just made these…they are SOOO good. I hardly ever eat what I bake (normally I make things for others) but I have already had two…and I can’t wait to have more. SO GOOD!!
These are amazing! I made half the batch plain with turbinado sugar sprinkled on top and then made the other half w/ semi-sweet choc chips. Curious about how I can store them layered so they don’t stick together. Any suggestions? Thanks!
DELISH!!
I tried this pumpkin chocolate chip cookie recipe and it was outstanding! I took them to a party and my friends couldn’t stop eating them! My husband suggested putting chocolate covered raisins in with the chocolate chips. We’re going to try that on the next batch.
One of the people I follow on Twitter linked to this recipe. I have a batch in the oven now and my kitchen smells heavenly. I used some toffee chips that I had in the back of my pantry. Thinking it will be a killer combination.
Thanks!
I made these last week and they were amazing! Thanks for the great recipe :) This would be a great (and healthier) addition to a Thanksgiving dessert table.
Yum! My 4 year old and his friend both gave them 2 thumbs up.
i love these cookies. however, i’ve made them 3 times, and they’ve come out differently each time. the 2nd time they came out amazing, soft, moist, but at the same time perfectly dense and and rich. sadly, the other two times they came out much cakier and muffin-like. any advice as to what subtle things i may have done without noticing to make them come out cakier? the batter was runnier the 3rd time than it was the 2nd time. i am a novice baker so i’m really not sure what is making the difference… any advice? do i need to stick to bigger eggs? would the type of flour make a big difference? i’m pretty sure my measurements were right…
thanks!
I wanted to let you know that I made the cookies, with a few modifications. I thought they were great even if I didn’t include the chocolate chips. :)
http://tastespace.wordpress.com/2009/12/06/super-soft-pumpkin-cookies-with-cranberries-walnuts-and-orange-zest/
I made pumpkin waffles for breakfast the other day and had a cup of pumpkin left over that I had to use. I looked online for pumpkin muffin recipes. Why do I go anywhere but your site Joy?? I decided to make my kids (& Husband) super happy and make these cookies for breakfast this morning. They were DELICIOUS!!! So light and yummy, easy to make. And, I scored major points giving everyone cookies for Breakfast. You were right though, they are the perfect combo of cookie, muffin, pancake & quick bread. I’ve made so many of your recipes and each one is better than the last. I’m curious if you ever make any flops?? Thanks for your great site, I LOVE it!!!
These are out of this world… I made these for breakfast this morning and have a very happy wife right now!
How big are your cans of pumpkin? Being an Aussie, we don’t have canned pumpkin, so I wanted to replace with mashed butternut…
Help?!
hi lyn. our cans of pumpkin are 15 ounces. mashed butternut squash would be just lovely! happy baking!
I made these last night. I used nutmeg from a spice bottle. Not fresh nutmeg. Maybe that’s what went wrong. I didn’t use enough of it either, I think. I did put in cinnamon. I don’t know. And I could barely taste the pumpkin. It was really old pumpkin, though. I mean, it is August. But they were super soft! I feel like a stalker for commenting so many entries. Oh, no! But I love your blog. I always turn to here for recipes first. *fangurl*
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