Soft Pumpkin Chocolate Chip Cookies

What better way to kick off the weekend than baking a batch of cookies? How about a batch of PUMPKIN cookies at that? I don’t think there is ever a wrong time of the year to indulge in a little pumpkin!

Today I want to share a yummy, easy, pumpkin chocolate chip cookie recipe with you! I made some today and my husband calls them “muffin tops” since they are soft cookies (but I love them nonetheless!) . So if you like soft cookies and or muffin tops, these are the cookies for you.



  • 1 cup of pumpkin puree (I used Libby’s)
  • 1 large egg
  • 2 tsp of baking powder
  • 1 tsp of baking soda
  • 1 tsp of cinnamon (add as little or less as you’d like!)
  • 2 cups of flour
  • 1 cup of white sugar
  • a few dashes of salt (I never measure salt!)
  • A bag of chocolate chips (I used DARK chocolate chips because they’re so much more rich and decadent)
  • 1 tsp of vanilla extract
  • 1 tsp of milk
  • 1/2 cup of coconut oil (I used coconut oil, but any neutral oil will work)
  • Chopped walnuts (omit if you’d like, or add pecans instead)


  1.  Preheat over to 375 degrees. Grease or line you cookie sheets.
  2.  Mix together pumpkin, sugar, oil vanilla and egg until well combined in a separate bowl.
  3. In another bowl, mix together the flour, baking powder, cinnamon, salt, baking soda and milk.
  4. Now add the two bowls together and mix well (your dough will be fluffy and sticky).
  5. While it’s mixing, add in the chocolate chips and nuts.
  6. Scoop by the tablespoonful or so on the cookie sheet.
  7. Bake for 12 minutes.
  8. Let cool and eat your heart out!!!


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