Pumpkin Chocolate Chip Cookies

My grandmother has made these cookies for as long as I can remember. Now I get dozens of requests for them all fall and winter.



  • 1 16oz can of pumpkin
  • 1 Cup granulated sugar
  • 1/2 Cup vegetable oil
  • 1 Egg
  • 2 Cups all purpose flour
  • 2 Teaspoons baking powder
  • 2 Teaspoons cinnamon
  • 1/2 Teaspoon salt
  • 1 Teaspoon baking soda
  • 1 Teaspoon milk
  • 1 Teaspoon vanilla extract
  • 1 Cup of semi-sweet chocolate chips
  • 1/2 Cup chopped walnuts (optional)


    1. 1.Preheat oven to 375 degrees F
    1. 2. In a large bowl combine canned pumpkin, sugar, vegetable oil and egg. In a separate bowl, mix flour, baking power, cinnamon, salt an baking soda. Add the dry ingredients to the pumpkin mixture and mix well.
      1. 3. Add milk, vanilla, chocolate chips and nuts.

4. Drop by spoonful on a greased cookie sheet and bake for 10-12 minutes.5. Allow to cool completely, then store in an airtight container in a cool room or the fridge. If stacking the cookies, separate each layer with parchment paper. They taste best if stored this way for a couple days.

Comments (6)


I took these to church and, while people really enjoyed them, I couldn't get over the "spongy" texture of the cookie. Perhaps because of the moisture in the pumpkin?