Pumpkin and chocolate go so well together in this vintage Pumpkin Chocolate Chip Cookies recipe!
One of my kids’ favorite fall treats is these Pumpkin Chocolate Chip Cookies. It’s a tradition at my house to make these cookies when the weather starts to turn from summer to fall.
When the nights start to get cold, and there’s a crispness to the air, it’s time for pumpkin chocolate chip cookies!
You can make this recipe year round by using canned pumpkin. Just make sure that you buy plain canned pumpkin and don’t accidentally buy pumpkin pie filling instead. Trust me, I know from experience that they won’t be as good if pumpkin pie filling is used instead!
You can also use fresh pumpkin puree, if you’d like. Just substitute 2 cups of pumpkin puree for the canned pumpkin. Making your own pumpkin puree is easy, we’ve got easy directions to make it yourself!
A delicious fall recipe, Pumpkin Chocolate Chip Cookies are a treat the whole family will enjoy!
- 1 Cup Sugar
- 1/2 Cup Oil
- 1 Egg
- 15 oz Can of pumpkin puree
- 1 Tbsp. Milk
- 2 tsp. Vanilla
- 2 Cups Flour
- 1/2 tsp. Salt
- 2 tsp. Baking Powder
- 1 tsp. Baking Soda
- 1 tsp. Cinnamon
- 1 1/2 Cups Chocolate Chips
- Preheat oven to 370°
- Mix together sugar and oil.
Add egg, pumpkin, milk and vanilla, and stir well.
In a separate bowl, combine flour, salt, baking powder, baking soda, and cinnamon.
Stir flour mixture into wet ingredients. Once that’s incorporated, stir in chocolate chips.
- Drop by spoonfuls onto greased cookie sheet.
- Bake for 10 minutes, until set.
You can substitute 2 cups of pumpkin puree for the canned pumpkin.
What are your favorite pumpkin recipes? Do you feel like pumpkin deserves a year-round spot at the table?
If you love pumpkin chocolate chip cookies, here are some more delicious pumpkin recipes you’re sure to enjoy!
Don’t forget to pin!