Erin's Pumpkin Chocolate Chip Cookies

Total Time
Prep 15 mins
Cook 10 mins

Our family "adopts" many new people as they enter our lives through the military, college, work, etc. I always ask them to bring a "family tradition" dish with them when they attend holiday meals and then we incorporate their traditions with ours. I have gathered many favorites over the years by doing this and there is a fond memory attached to each recipe. This cookie came from a college friend of my cousin Jane. It is simple in flavor (not too sweet) and is like a cake cookie.

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. In a large mixing bowl, cream together sugar and shortening.
  3. Add pumpkin and egg and mix again.
  4. In a small mixing bowl combine flour, baking powder and cinnamon.
  5. In a condiment bowl or small cup, dissolve baking soda into milk.
  6. Add baking soda mixture to dry ingredients and blend.
  7. Slowly add dry ingredients into the wet, add vanilla, and mix well.
  8. Fold in chocolate chips.
  9. Drop by heaping teaspoons onto cookie sheet.
  10. I line the sheet with parchment paper.
  11. Bake for 8-10 minutes until slightly golden around bottom edges.
  12. This makes a small batch (I am guessing about 4 dozen) I often double the recipe with no problem!


Most Helpful

These cookies are super easy to make. I was surprised (even after everyone else's comments) at how light and fluffy these cookies were. They truly are like muffin tops rather than cookies. They hold shape while baking, which I wasn't expecting either (which was quite nice). They aren't super sweet, so I may decide to make a little powdered sugar/water drizzle over the top for a decorative glaze, just to add some depth to the flavor.

JillQH October 01, 2011

Mmm these are fabulous. They're even better when they've cooled off. My new favorite cookie...and everyone loved them.

Chef for the love of sweets October 25, 2009

I think these should be renamed Pumpkin Chocolate Chip Mini Cakes. They are really good, but the texture reminds me more of a cake than a cookie, which is great. I made a few changes...I used whole wheat flour instead of regular, added a little bit of nutmeg (not sure how much...I just sprinkled some in), and I added and extra teaspoon of vanilla. I didn't line my cookis sheet with parchment paper since I didn't have any. I also ended up cooking each batch for 12 - 14 minutes. They don't have an overwhelming pumpkin flavor, but you can taste it and they are really good. I will definately make them again. Great for Halloween since the cookie is orangish and then you have black chocolate chips! Yum! Thanks :)

CincinnatiKitchen October 31, 2005

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