Pumpkin Chocolate Chip Cookies

Carmen Knapp


These cookies are perfectly scrumptious and a great way to kick off the fall season...and the healthier version is even better and my personal favorite...ENJOY!


★★★★★ 2 votes

2-3 dozen
20 Min
45 Min


  • 2 c
    canned pumpkin
  • 2 c
    white sugar
  • 1 c
    vegetable oil
  • 2
  • 4 c
    all purpose flour
  • 1 Tbsp
    baking powder
  • 1 tsp
    baking powder
  • 1 Tbsp
    cinnamon, ground
  • 1 tsp
  • 2 tsp
    baking soda
  • 2 tsp
  • 2 Tbsp
    vanilla extract
  • 4 c
    semi-sweet chocolate chips
  • 1 c
    chopped walnuts (optional)

  • 1 c
    splenda sugar blend in place of sugar
  • 1 c
    applesauce in place of oil
  • 4 c
    whole wheat flour in place of all purpose

  • 8 oz
    cream cheese softened
  • 1 stick
    butter, softened
  • 2 1/2 c
    powdered sugar
  • 1 tsp
    vanilla extract

How to Make Pumpkin Chocolate Chip Cookies


  1. Combine pumpkin,sugar,vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir into the pumpkin mixture.Add flour mixture to pumpkin and mix well.
    Add vanilla, chocolate chips, and walnuts.
    Mixture might be "loose", place in refrigerator for 30 minutes before panning.
  2. Drop by spoonfuls on greased or parchment lined cookie sheet and bake at 350 degrees F (175 degrees C) for 10 minutes or until firm.
  3. Blend cream cheese and butter together in electric mixer on medium until lumps are gone. Add powdered sugar and vanilla until you get the consistency you like. I find if you put the icing in a sandwich bag, twist the top to close, then snip off the bottom corner it makes it easy to drizzle on the cookies.
  4. Move cookies to wire rack to cool. Drizzle cream cheese icing over cookies while still on rack. Best when refrigerated.

Printable Recipe Card

About Pumpkin Chocolate Chip Cookies

Course/Dish: Cookies Chocolate
Other Tag: Quick & Easy

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