Pumpkin Chocolate Chip Cookies

Total Time
Prep 20 mins
Cook 15 mins

These are so light and fluffy. This recipe will make 10 dozen, so it is a bargain saver, and you can freeze some. With fall approaching this is an ideal recipe.

Ingredients Nutrition


  1. Cream margarine and sugar.
  2. Stir in eggs, pumpkin,chips, and nuts and mix well.
  3. In a separate bowl, combine dry ingredients.
  4. Gradually stir dry ingredients into pumpkin mixture, and mix well.
  5. Drop by TEASPOON onto greased cookie sheet.
  6. Bake at 350°F for 12-15 minutes.
Most Helpful

4 5

These are pretty good cookies, but I think the instructions should be changed a little. Instead of stirring in the flour mixture after the chocolate chips and nuts are added, I would blend it in after the eggs and pumpkin, and then stir in the chips and nuts. This made a dense but sticky dough. The cookies are puffy and have excellent flavor. I used Hersheys pieces instead of plain chips. Thanks for posting!

5 5

These are so yummy! I also used all chocolate chips instead of nuts. I also made with 1/2 whole wheat flour and butter instead of margarine. The cookies were so soft. I scooped all of the dough out with a cookie scoop and froze most. Thank you for sharing!

4 5

These were pretty good! Warning, it makes a LOT!! Even with doing a half a batch, I ended up with a ton leftover (though the people at work have liked that, since I brought the rest in there!). Used all chocolate chips, and omitted the nuts (personal preference).