Pumpkin Chip Cookies

Wonderful soft, cake like cookies that are full of wonderful spices and flavor


The favorite cookies around our house are usually our famous Oatmeal Chocolate Chip cookies, unless it is Autumn and then we all crave Mom’s Pumpkin Chip Cookies.  These are a delicious, soft, cake like cookie, full of spices and great pumpkin flavor. I usually have all the ingredients on hand to whip up a batch whenever the weather turns crisp.  They are made with canned pumpkin, so I always have a few cans in the cupboard so I can be ready when the mood strikes.  


I have to say that these pumpkin chip cookies are a great comfort food.  There is nothing like coming home from a long day, when there is a chill in the air and have a warm Pumpkin Chip cookie to enjoy.  They make the house smell incredible as they bake also.  They make everything feel like home and like everything is going to be ok.


A few tricks I have learned over the years of making these.  To make a lighter version I substitute sour cream for the butter.  The flavor stays the same.  The sour cream does make them slightly more tough and chewy, but not too much.  Most people would never know the difference if you don’t tell them.  I also like to use mini semi-sweet chocolate chips in this recipe.  They work well with the batter and it makes it where you can enjoy chocolate in every bite.  I use a cookie scoop to make all my cookies uniform in size.  For this recipe I like to use a smaller scoop for a slightly smaller cookie.  These cookies don’t spread a lot, not like a traditional chocolate chip cookie, so don’t let that alarm you. The batter is also a little more wet and soft then some other cookie recipes.  Below is the printable recipe so you can enjoy them for years to come.  


Pumpkin Chip Cookies


  • 1/2 cup Butter softened
  • 1 cup brown sugar
  • 1 egg
  • 1 cup canned pumpkin
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp nutmeg
  • 1 1/2 tsp cinnamon
  • 1/8 tsp ground cloves
  • 1 cup mini semi-sweet chocolate chips


  1. Preheat oven to 350 degrees.
  2. With an electric mixer, mix butter, egg, and brown sugar until fluffy
  3. Add the pumpkin and vanilla, mixing well
  4. Add the dry ingredients and mix to incorporate
  5. Mix in chocolate chips
  6. Dough will seem sticky and soft
  7. Drop onto a greased cookie sheet
  8. Bake at 350 for 8-10 minutes


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