Pumpkin Chocolate Chip Cookies Recipe

These cookies are delicious and cake-like! Every fall - it never fails - when the leaves start turning and the weather gets crisp I start getting requests for these cookies - it's crazy! I make a few slight changes and these cookies turn out PERFECTLY! First of all, I add 3 drops of red food coloring to the 'wet ingredient' mixture (to liven up the pumpkin's orange color). Second, I bake the cookies at 365 degrees for 12 minutes instead of 350 degrees for 10 minutes (which, like others have said is not NEAR enough time to allow the cookies to cook through). And thirdly I place the cookies with a medium sized scoop on a greased cookie sheet, then I slam the cookie sheet down on the table a few times to get them to spread out a little (I find the cook more evenly and also look a lot more attractive). These cookies are served best warm straight from the oven or cold straight from the refridgerator - I wouldn't recommend letting them sit on your counter, even if they are in a covered conatainer - the time I did that they got soggy and melted a little from the heat of our wood stove. =)

I’ve made these many times! As others have stated, these have a “cakey” “fluffy” texture, so expect that with this one. It’s a fall staple! Here’s how I modify the original recipe: For sugar I do 1/2 c brown and 1/2 c white. I use melted coconut oil in place of vegetable. I do 1 tsp cinnamon and 1 tsp pumpkin pie spice. I reduce the chocolate chips to 1 cup (plenty!). I line my baking sheets with parchment instead of greasing them. I scoop the batter and make a ball that I then press down to flatten into a disc. They will still puff up slightly but keep a better shape IMO. I sprinkle flaky sea salt on top sometimes. Bake for 12 mins at 350. Once cooled completely, I keep in a cookie jar/airtight on the counter! So good! I usually get 25 medium sized cookies out of it.

I've been using this recipe (with some minor changes) for 10+ years and it's one of the biggest hits both in my home and wherever I take them to share! For a "healthier" and yummier version, I do the following: 1) Instead of using vegetable oil, I use a barely melted stick of organic butter. 2) Since vanilla extract costs more than liquid gold, I can assure you that these will be *just* as delicious with one teaspoon instead of one tablespoon of vanilla extract. 3) I add a dash or two of ground cloves. 4) 3/4 cup of chocolate chips is plenty, too - quite a bit actually, these are chocolaty cookies! 5) Because most recipes call for a cup of pumpkin and a can of pumpkin contains 1 and 3/4 cup... I just use half a can, so slightly less than a cup. Save the other half for another whole batch of these or another recipe. 6) I use an organic egg from true free-range chicken - the ones with the deep orangy yolk. 7) I use organic unbleached white flour. 8) I use pink Himalayan salt instead of regular table salt. I DO mix the milk and the baking soda and add it to the flour mixture. I bake them on a pizza stone, 12 cookies at a time, at 350f. They need about 12 minutes. We like them just a bit gooey. They are best about 10-15 mins after they come out of the oven, or from the fridge the next day. If you let them sit out on the counter or in a bowl at room temperature, they are not the greatest. Slightly cooled but still warm from the oven - where the chocolate is still gooey

Loved this receipe!!! I did switch it up a bit. Substituted the vegetable oil for coconut oil and did 1 and 1/2 tsp cinnamon and 1/2 tsp of nutmeg. And refrigerated the dough for 1hr. It just made it easier to handle. They are delicious! Also bake at 365 for 13 minutes.

I did 1/2 cup brown sugar + 1/2 cup white sugar, used almond milk, and replaced the egg + oil with 4oz unsweetened applesauce. They came out more like muffin tops than traditional cookies, but I liked them. My only complaint was that the chocolate chips overpowered the pumpkin. I'd probably reduce it to 1 cup in the future.

Exceptionally yummy! Even better than regular chocolate chip cookies. Love the soft, puffy texture. After reading others’ comments I used one cup of chips and baked at 360, and they were perfect.

First off, we did add 1 tsp nutmeg, because the family recipe we had called for it, but did not alter otherwise. We made this instead of family recipe because we had oil but not shortening (which family recipe called for). The batter seemed wetter than typical cookies, but followed as written anyway and they truned out wonderfully soft and tasty, just as good as the family recipe! One final note, we did also experiment with parchment paper rather than greasing the cookie sheet, and they turned out perfect either way!

These are pretty good, but with adjustments, they are the best! For more pumpkin-y tastiness: -Add a whole can of pumpkin or more (not just a cup) -Use less oil (maybe half) -Use less sugar (maybe 3/4 C or less) -Grease the pan with butter before each batch *I didn't add milk or vanilla because I don't ever have milk on hand and vanilla is expensive and I am poor For vegan cookies: -Omit egg -Omit Chocolate Chips -Omit milk -Still use less oil -Still add more pumpkin -Still use less sugar The consistency is great and no other adjustments are needed. Super easy to make a dual batch. Whip up the vegan portion of the batter, scoop out five or so cookies, then add egg and chocolate chips to the remaining batter. My buddies love these, (granted my buddies are starving college students who will eat just about anything) and always ask for them. My vegan buddy also really loves these bad boys (the vegan version, of course). She is always tempted to munch on the regulars once hers are up. 'Tis the season for pumpkin!

A hit for the fall season! Mine needed a bit more spice, I lessened the cinnamon and added some clove and nutmeg, but next time I'll use the full amount of cinnamon in addition to to the other spices. Definitely keep these in the fridge, not on the counter. Also, I cooked the first batch at 365 for 12 minutes and the bottoms were a little burnt. Second batch I cooked at 350 for 13 minutes and that seemed to work better. I used chocolate chips, no nuts. Soft, fluffy, and delicious!

This is one of my favorite cookie recipes for Fall and winter! I add a little bit less sugar (3/4 cup instead of 1) and I always use Ghirardelli dark chocolate chips (semi-sweet are too sweet IMO). I also reserve some chips to put along the tops of each cookie, so there appearance is nicer. I make the cookies bigger and bake for 14 minutes, they're perfection! I like to store mine in the fridge too, for some reason they just taste better that way!

My son loves pumpkin and chocolate chip cookies. This recipe combined his two loves and they came out great. I loved the moist, almost cake-like texture. Living at an elevation of over 3000 feet I made a few tweaks to get the consistency I desired; 1 tbsp more flour, 1 tbsp less sugar, and about 1/4th tsp less of the baking soda. My son also requested the addition a few pinches of both nutmeg and clove. I’ll definitely make this recipe again.

I’ve been making these for years. They are always a go to especially in the fall! They are in a cookie shape but turn out to be fluffy and light almost like a muffin top but better! Carefully you will eat the whole batch yourself

I also used 1/2 cup brown and 1/2 white I substituted butter for the oil. These cookies disappear on the same day that I bake them😋

These are the greatest cookies ever. They’re SOOO good if you store them in the fridge… one straight from the fridge is DIVINE!

Easy and delicious recipe - I also substituted butter for the oil (I've prepared it both ways - just prefer the butter).

It was really tasty and easy to make! just I would add a minute or two to the time in the oven.

This recipe never fails to get awesome cookies everytime!

Can’t believe I waited so long to try it!

This is my go to recipe for pumpkin chocolate chip cookies, I always come back here for it.

Used what I had on hand — still turned out great.