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Super Soft Pumpkin Chocolate Chip Cookies

April 24, 2008 by Joy the Baker 131 Comments

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

Print this Recipe!

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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Categories: Chocolate, Cookies, Holiday, Recipes

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Reader Interactions

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Questions
  1. Delvia

    November 15, 2016 at 8:05 pm

    How many cookies I can made with these recipes.

    Reply
    • Margie in Philly

      February 8, 2022 at 2:41 pm

      24-26 delicious cookies:)

      Reply
  2. Devi

    November 18, 2015 at 6:56 pm

    Made these today – so good!

    Reply
  3. Jessica Bakes

    May 25, 2015 at 8:12 pm

    These are amazing with Coconut oil instead of the listed oil!

    Reply
  4. Sharon B

    October 14, 2014 at 6:31 pm

    10/14/14; have made this recipe (wi/a couple modifications) 2 X for co-workers & they raved about them!! Love the lightness, softness & spiciness; mini chocolate chips work great with the smaller size of the cookie. This is my new most fave chocolate chip cookie recipe!

    Reply
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Trackbacks

  1. Ginger & Dark Chocolate Chip Cookies – Julie Goes Healthy says:
    December 18, 2015 at 9:09 pm

    […] times a year, I get the urge to bake. I baked for Cake Club, I always make some pumpkin baked good (Joy the Baker’s pumpkin chocolate chip cookies or paleo pumpkin bread), and I bake for The Great Food Blogger Cookie […]

    Reply
  2. 7 Recipes To Celebrate National Cookie Day | The Hudsucker says:
    December 4, 2015 at 10:01 am

    […] Soft Pumpkin Chocolate Chip Cookies {via joy the baker} These cookies are like little orange pillows. As in, they are heaven in cookie form. Adding […]

    Reply
  3. Spotted: Homemade Pumpkin Spice Latte, and 17 More Pumpkin Recipes | hometips.co.za says:
    September 26, 2014 at 11:27 am

    […] pumpkin chocolate chip cookies: Know what I call two pumpkin chocolate chip cookies and a big glass of almond milk? […]

    Reply

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