Chocolate Chip Pumpkin Cookies

Chocolate Chip Pumpkin Cookies


"Delicious cake type drop cookie. A family favorite and so easy to make."


35 m servings 84 cals
Serving size has been adjusted!

Original recipe yields 84 servings



  • Calories:
  • 84 kcal
  • 4%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 11.2g
  • 4%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 71 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time. Stir in the vanilla and pumpkin until well blended. Combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg; stir into the pumpkin mixture. Mix in the chocolate chips. Stir in the walnuts if desired. Drop by teaspoonfuls onto the prepared cookie sheets.
  3. Bake for 12 to 15 minutes in the preheated oven, until edges begin to brown. Allow to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.
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  1. 276 Ratings


Chocolate chip & pumpkin, what a combination! After making this recipe I thought the pumpkin taste was too bitter and I found I wanted to taste the spices more, so next time I used 1 & 1/2 tsp. ...

I got rave reviews from adults and kids with a modified version of the recipe. I used butter instead of shortening. 28 OZ of Pumpkin Puree. I doubled the cinnamon and added two teaspoons of P...

This recipe makes a lot! I halved it and still came out with 66 cookies/cakes. I wouldn't call these cookies--much more like little cakes--very moist--they were sticky the next day. I used slice...

I really love these cookies! They are very different from regular cookies . . . a bit like cake, but very good. I used only 1/2 tsp. of salt and put in an entire bag of chocolate chips. I als...

Oh my goodness....these are SO good! Very easy to make. The leftover batter I first refrigerated then formed into logs and then placed in the freezer for easy baking later.

These are so yummy, but I made a few adjustments. As others before me have said, I doubled the pumpkin (and the chocolate chips), used pumpkin pie spice along with the cinammon, baking Splenda i...

Great cookies! Husband ate them quickly! They could use slightly less flour though. I used a bit more cinnamon and nutmeg and also added ground cloves and ginger. Excellent recipe!

My hubby and kids thought that they were okay, however I didn't. They were flavorless. I was looking for a recipe that tasted like the pumpkin cookies they have at Ralph's grocery store, and t...

The reviews were right on. My family loved them and my grandchildren enjoyed making them. Thanks