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Soft & Chewy Pumpkin Chocolate Chip Cookies

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These Pumpkin Chocolate Chip Cookies will change your entire life!  I’m not kidding.  They will be an instant favorite!

One bite and I was addicted to these Pumpkin Chocolate Chip Cookies! They stayed moist for days! Absolutely perfect!

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I had actually NEVER eaten anything made with pumpkin in my whole life, not even Pumpkin Pie.   Okay, yes, I’ve jumped on the pumpkin spice flavored coffee and tea beverages bandwagon, but that’s as far as I’ve even been willing to go.  For whatever reason,  I decided long ago that I didn’t like pumpkin, but these Pumpkin Chocolate Chip Cookies have forced me to reconsider that!

About 2 weeks ago my son’s school was asking for food donations.  I always use this time of year to clear my cabinets out of all the things that I buy thinking I’ll use them and then don’t.  There was a can of pumpkin in the cabinet because awhile back I thought maybe, just maybe I would try to make something with it.  I asked my fiancé if he liked pumpkin treats and he pretty much said no and didn’t care if I gave it away.

Last week, Ibotta (a couponing app I use every week) had a $0.50 rebate on a can of pumpkin, and of course at this time of year pumpkin is cheap so I just had to buy another can of puree.  This time it got used!

I decided to was finally time to see what all this pumpkin-hype is all about!  I decided to add pumpkin to a chocolate chip and oat cookie recipe.  These cookies came out so good that I may never make plain old chocolate chip cookies again.   They stay soft and chewy and just perfect even a few days later.   Now I’m thinking that someday I may even get brave enough to try Pumpkin Pie!

Pumpkin Chocolate Chip Cookies

Prep!

Preheat oven to 350°F. In a medium bowl mix together thoroughly the flour, oats, baking soda, salt, cinnamon, nutmeg and ginger. Set aside.

Create!

Batter

In a large bowl, using an electric mixer with a paddle attachment, mix together the butter, brown sugar and sugar until creamy. Mix in the egg, vanilla extract and pumpkin puree. On low speed, gradually mix in the dry ingredients until combined.

Batter with Chips and Nuts Mixed In

Stir in the chocolate chips and pecans. Let the batter rest approximately 5 minutes.

Dough on Baking Sheet

Scoop 2 Tablespoons of dough out and drop on a Silpat mat (or parchment paper) leaving 2 inches between cookies. You can press some extra chips on top before baking.

** These nonstick Silpat mats are the best things ever!  I’ve had mine for years and I use it for everything from baking cookies to roasting vegetables!  Amazon even has their own lesser expensive version now!

Finished Cookies on Baking Sheet

Bake in preheated oven for 12-14 minutes.

Pumpkin Chocolate Chip Cookies Final Plating

Cool slightly, then transfer to wire racks to finish cooling. Store in an airtight container.

If you like pumpkin and chocolate chip cookies, you are sure to love these Pumpkin Chocolate Chip Cookies!  And if you think you won’t like them, I’d bet against you, simply because I was in your shoes and now I’ll never be the same.  I’d make them for you if I could, but sharing this recipe is the best I can do!

Enjoy!

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Pumpkin Chocolate Chip Cookies Final Plating
Print
Soft & Chewy Pumpkin Chocolate Chip Cookies
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 
Pumpkin, spice and everything nice! These cookies have it all! You may never want plain old chocolate chip cookies again!
Course: Dessert
Servings: 48 cookies
Calories: 145 kcal
Author: Lauren
Ingredients
  • 2 1/2 cups all purpose flour
  • 1 1/2 cups rolled oats
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 3/4 teaspoons cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 2/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups canned pumpkin puree
  • 1 3/4 cups semi-sweet chocolate chips
  • 1/2 cup chopped pecans
Instructions
  1. Preheat oven to 350 degrees F. In a medium bowl mix together thoroughly the flour, oats, baking soda, salt, cinnamon, nutmeg and ginger. Set aside.
  2. In a large bowl, using an electric mixer with a paddle attachment, mix together the butter, brown sugar and sugar until creamy. Mix in the egg, vanilla extract and pumpkin puree. On low speed, gradually mix in the dry ingredients until combined. Stir in the chocolate chips and pecans. Let the batter rest approximately 5 minutes.
  3. Scoop 2 Tablespoons of dough out and drop on a Silpat mat (or parchment paper) leaving 2 inches between cookies. You can press some extra chips on top before baking. Bake in preheated oven for 12-14 minutes. Cool slightly, then transfer to wire racks to finish cooling. Store in an airtight container.
Recipe Notes

Nutritional Information per Serving: 145 calories, 7g fat (4g saturated fat), 19g carbohydrates (1g fiber, 12g sugar), 1g protein

** nutritional information is an estimate and will vary depending on the brands you use and any alterations you make to the recipe.

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Reader Interactions

Comments

  2. this is such a great and healthy recipe.. I really appreciate the photo as you showed the procedure.. I understood the process even more! I will definitely try this with my little brother real soon

    Reply

    • 🙂 It’s kind of like a spiced chocolate chip cookie more than anything…sounds odd, but totally works!

      Reply

  5. Pumpkin Pie is like my favorite thing about fall. I’m glad you gave in and tried something Pumpkin flavor!

    I’ll have to try these this year! Especially since I adore cookies.

    Reply

    • I am all about the pumpkin this Fall! I have a list of recipes to try! I don’t know if I’ll get them to all, but I’m definitely hooked now! Thanks so much for stopping by – hope you get to try the cookies soon and love them as much as I do!

      Reply

  6. I am always hungry after reading recipes, and yours had pumpkin in it, which is my absolute favourite. These look awesome. Perfect for an afternoon get together or part of a dessert spread 🙂 Thanks for sharing!

    Reply

  12. omg here in Australia pumpkin is for roasting with a baked dinner. These cookies sound very interesting. I’m thinking this may be a way to get my son to eat pumpkin… and hey these cookies totally fit into the vegetable category.

    Reply

    • For sure they fit into the vegetable category! Just don’t tell anyone all the ingredients haha! We cook with pumpkin too – I have a few recipes I want to try to make work with it soon!

      Reply

  15. What?! Pumpkin and chocolate chip? I’ve never tried anything like this but now I must. These look delicious and I can’t wait to try them 🙂

    Reply

  32. Pumpkin makes everything better! I so enjoy using it any time of the year.
    And chocolate and pumpkin in the same yummy fistful? Oh yes!

    Reply

  33. Yes please! I can’t wait to make these! Pumpkin pie is by far my favorite, so these cookies are going to be outstanding! I love the pumpkin spice drinks and all, but the flavor of pumpkin is way better in desserts. Thanks for the recipe!!!

    Reply

    • Thanks for stopping by – I’m new to pumpkin but definitely branching out more this Fall and trying new things!

      Reply

  37. Those look. So. Good. I pinned them to make them later! I’ll have to modify a little to make them gluten free–hopefully they’re just as good!

    Reply

    • I haven’t tried GF yet but I do get the best results with other cookie recipes using either King Arthur or Pillsbry GF flours

      Reply

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