Old-fashioned pumpkin chocolate chip cookies offer gooey chocolate pockets of flavor with a slight crunch from the walnuts and the blend of nutmeg and cinnamon spices that bring Fall front and center in every bite.
Now, I realize that walnuts can be a bit polarizing for many. You either like them in all kinds of baked goods, like banana bread, for instance, or you do not. This recipe is perfect because you can leave them out if you do not like them.
Unlike most cookies, these pumpkin chocolate chip cookies also bring a soft texture. They remind me more of a muffin top than the drier texture of a traditional chocolate chip cookie. Who doesn’t love a muffin top that has been pulled from the top of the muffin, right?!?
The pumpkin flavor is also well blended with nutmeg and cinnamon spices. This is nice because, honestly, this time of year, you can get to the point where you think all you are tasting is pumpkin in everything!! The subtle flavor of pumpkin is lovely here.
This recipe is from, follow me here for a moment, my mother-in-law Nancy’s sister Helen. Aunt Helen, as we fondly refer to her. I knew from the first bite of this cookie that it was a family recipe because the texture reminded me of my mother in law famous applesauce cookies. My kids have always loved those cookies and quickly devour them cookies when she brings them for Super Supper Sunday.
Pumpkin Chocolate Chip Cookie Ingredients
- Sugar
- Cooking oil
- Eggs
- Vanilla
- All-purpose flour
- Salt
- Baking powder (*)
- Baking soda (*)
- Nutmeg
- Cinnamon
- (15 oz) can of pumpkin
- (12 oz) pkg chocolate chips
- Walnuts, chopped
(*) Pictured together
How To Make Pumpkin Chocolate Chip Cookies
These pumpkin chocolate chip cookies are super easy to make. It is the standard cookie recipe of combining wet ingredients first and then combining dry and mixing the two. Let’s take a look at the steps laid out below:
- Preheat the oven to 350 degrees.
- Combine sugar, oil, eggs, and vanilla using a hand mixer. Sift
- Sift flour, salt, baking powder, baking soda, nutmeg, and cinnamon in a bowl
- Add the flour mixture to the batter in small amounts until well blended.
- Add pumpkin and mix well.
- Fold in the chocolate chips and nuts.
- Drop by teaspoonfuls onto a greased cookie sheet.
- Bake for 10 minutes.
See how simple it is that to whip up?? Just remember to mix your wet and dry ingredients separately; add the dry to the wet in stages until well blended.
Remember, if you are not using the walnuts, do not add them in!!
How To Store Pumpkin Chocolate Chip Cookies
Cover leftover cookies tightly and store them at room temperature for up to 2 days. I love to display my baked goods on the counter in a covered a glass cake dome on a pretty stand. Not only does it look and smell beautiful, but the are clearly visible to all that enter the kitchen.
You can also put the cookies in an airtight container and place them in the refrigerator for up to 1 week. I cannot help but smile because these cookies never make it even the two days let alone a week!
I just fell in love with this adorable black cat pumpkin! I love fall and Halloween is always a big deal in our household.
Happy Fall!
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