Pumpkin Chocolate Chip Cookies

Total Time
Prep 20 mins
Cook 20 mins

These are different for after school snack or desserts in October. Recipe source: Bon Appetit (November 1986)

Ingredients Nutrition


  1. Preheat oven to 350-degrees F.
  2. Grease baking sheets with margarine or spray with Pam.
  3. In a large mixing bowl cream 1/2 cup butterwith sugar until fluffy. Stir in pumpkin, egg and vanilla.
  4. Sift dry ingredients together (flour - salt) in a bowl.
  5. Add dry ingredients to butter mixture, stirring well to combine.
  6. Stir in chocolate chips and nuts or raisins (if desired).
  7. Drop batter by spoonfuls on to baking sheets.
  8. Bake for 12-15 minutes or until browned.
  9. Cool on rack.
Most Helpful

they are best fresh - even a half of a day later they loose any of that baked crunchy outside and become uniformly soft. but, when you have that in mind, they are delicious. i can taste the pumpkin. i might alter it to have more spices.

jmerwamer October 16, 2011

Wow these were delicious! And the batter was really really good too - almost better than the cookies :) I used Libby's pumpkin pie mix so I didn't include the spices because it was already spiced. Worked out perfectly!

sofie-a-toast December 02, 2010

These are super-delicious (and soft!) cookies. My kids ate so many of them. I didn't use chocolate chips, though -- just raisins. These will definitely be made again and again in this house.

Meghan at Food.com February 02, 2015