Pumpkin Chocolate Chip Cookies

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Recipe photo
Hands-on time:
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Yield: 5 dozen

Recipe photo

Pumpkin and chocolate chips make a great pair for Halloween. Add some strategically placed chips when the cookies come out of the oven for eyes, then drizzle the glaze for stripes, and you have the perfect party snack without a lot of fuss. For more grownup tastes, add the optional orange zest.

Pumpkin Chocolate Chip Cookies

star rating (60) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 5 dozen
Published: 01/01/2010



Glaze (optional)

  • 1 1/2 cups confectioners' sugar
  • 2 1/2 tablespoons milk
  • 1/2 teaspoon vanilla extract


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1) To make the cookies: Preheat the oven to 375°F. Lightly grease two baking sheets, or line them with parchment paper.

2) Whisk together the flour, baking powder, soda, salt, and spices in a medium bowl.

3) In a separate bowl, beat together the butter and sugars. Scrape down the sides of the bowl, and beat briefly, just until smooth.

4) Add the pumpkin, eggs, vanilla, and orange zest, beating to blend.

5) Slowly add the dry ingredients, beating to blend. Stir in the chocolate chips and walnuts.

6) Using a tablespoon cookie scoop or soup spoon, drop the dough onto the prepared baking sheets in 1 1/4" balls. Bake them on the middle oven rack for about 18 minutes, until the edges are lightly browned. Remove the cookies from the oven, and let them cool on the baking sheets 5 minutes before transferring them to racks.

7) If desired, press two chocolate chips into each warm cookie to make eyes for the pumpkin.

8) To make the glaze: Stir together the sugar, milk and vanilla until the glaze is smooth. Dip the tops of the cookies in the glaze and put back on the racks to set; or drizzle in a pumpkin pattern, as we did for the photo.

9) Place the cookies back on the rack for the glaze to set. Wrap loosely, and store for several days at room temperature; freeze for longer storage.

Nutrition information

Serving Size: 30g Servings Per Batch: 62 Amount Per Serving: Calories: 101 Calories from Fat: 45 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Cholesterol: 15mg Sodium: 42mg Total Carbohydrate: 14 Dietary Fiber: 1g Sugars: 10g Protein: 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 03/29/2015
  • Durg from KAF Community
  • Made these cookies using cinnamon chips instead of chocolate chips, used a couple of drops of ginger oil, they were delicious, soft & chewy, also used pecans instead of walnuts.
  • star rating 11/30/2014
  • Keiko from Bremerton, WA
  • I preferred flattening the dough before baking. My husband loved it and noticed the difference from my previous pumpkin chocolate chip cookies. The orange zest made the difference.
  • star rating 11/30/2014
  • Keiko from Bremerton, WA
  • 11/05/2014
  • Tonya B. from KAF Community
  • I am wondering what would happen if you left out the nuts. I am dealing with nut allergies and, while I love pecans, can no longer bake with nuts.
    You can leave out the nuts in this recipe OR compensate with more chips? Yum - Happy Baking! Irene@KAF
  • star rating 10/28/2014
  • Laura from New York
  • This cookie would be perfect for whoopie pies! With a pumpkin cream filling. Or even Ice cream. Soft cake texture is perfect for these applications. Thank you! I'm adding this to my recipe file
  • star rating 10/24/2014
  • LArcher from London, Ontario
  • Made these for my daughter who loves pumpkin. Super moist cookie. And they are fabulous a day or two later which surprised me because they are so moist.
  • star rating 10/19/2014
  • Sue from Houston
  • Nice Cookie For Fall. I followed the recipe but substituted white wheat for the AP flour, dried currants for the chocolate chips and brown sugar for the white. The cookie is like a little piece of pumpkin bread and it really makes a nice side to tea, coffee or cider. I kept the dough refrigerated between baking and I made sure to press the cookie very slightly since other bakers said they did not spread much. They came out looking just like the photo and I am happy with the result. Since pumpkin is full of beta-carotene this cookie is a nice treat.
  • star rating 10/18/2014
  • Liz from Woodbridge, New Jersey
  • Well like other bakers, the cookies didn't spread, were not sweet. Would not make them again.
    We're sorry this recipe did not meet your expectations, but do appreciate your feedback. When made with whole wheat flour these cookies will not spread as much, and should be gently flattened before baking. Barb@KAF
  • star rating 09/17/2014
  • kimchee922 from KAF Community
  • Add me to the dissenters. I followed the recipe exactly and my cookies have not spread at all, so I have round puffs that are flattened on one side (they resemble Russian tea cake cookies). The inside of the cookies seems not to be cooked, but if I leave them in long enough for the inside to bake, the bottoms burn. They taste...alright.

    We're sorry to hear about the trouble you are having with this recipe, but if you would like to give us a call at 1-855-371-2253 we would be happy to talk through some possibilities with you. Happy Baking! Jocelyn@KAF

  • star rating 09/11/2014
  • Susan from Greensboro, NC
  • We usually prefer crunchy cookies, but my family LOVES Pumpkin Chocolate Chip Bread, so I had to give these a try. They are lovely, great flavor, nice cake-like texture, delicious. I used the spice mix from our favorite Cooking Light Pumpkin Bread recipe: 1-1/2 tsp. cinnamon, 3/4 tsp. allspice, 3/4 tsp. nutmeg, 1/4 tsp. cloves + 1/2 tsp. ginger. I used 1/2 tsp vanilla and 1/2 tsp orange oil (no oranges on hand but I love orange with this combo) and 1 cup Ghiradelli bittersweet chocolate chips and 1 cup semisweet mini chocolate chips and cinnamon chips. I'm glad I used the orange and extra spices, I can see where this might be bland without those changes. Also, since everyone said they didn't spread much, I decided to dip a glass in turbinado sugar and flatten the cookies a bit and skip the glaze, and that worked beautifully.
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