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THE BEST Pumpkin Chocolate Chip Cookies

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Fall is by far my favorite season. I love the changing colors, the crisp chill in the air, and all things pumpkin. These are THE BEST pumpkin chocolate chip cookies. Pumpkiney. Dense. Cinnamoney. Chocolatey. At least one of those is a real word! This recipe came from my amazing sister-in-law, Trisha. She has been making these for years and they are always requested for family parties.

Pumpkin chocolate chip cookies pictures of ingredients used, and final product.

GIVE ME COOKIES:

This recipe makes LOTS of cookies, like six or seven dozen! If for some crazy reason, you don’t want that many of these yummy cookies, you can use a small can of pumpkin and halve the recipe.  These cookies are great on day one, but they are even better on the second day.

BEST INGREDIENTS:

These cookies are pretty simple to whip up. The hardest part is waiting for them to bake while that incredible aroma fills your house! Gather all your yummy ingredients. I highly recommend using Ghirardelli milk chocolate chips. They are BIG and oh so good! But I have yet to meet a chocolate chip that I didn’t like.

Ingredients for Pumpkin Chocolate Chip Cookies: cloves, cinnamon, milk chocolate chips, eggs, baking powder, baking soda, canned pumpkin, crisco, vanilla, eggs

WHAT YOU NEED TO MAKE THE BEST Pumpkin Chocolate Chip Cookies:

  • 1 cup shortening
  • 3 cups sugar
  • 2 eggs
  • 1 large can pumpkin puree
  • 2 tsp nutmeg
  • 3 tsp cinnamon
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp vanilla
  • ½ tsp cloves
  • 1 cup nuts (optional)
  • 1 (16 oz) bag chocolate chips
  • 5 cups flour

LET’S WHIP SOME UP:

Add the shortening, sugar, eggs, and pumpkin to your mixer or bowl and mix them together until creamed. Next, add the spices, baking powder, and baking soda.

Mix until the spices are incorporated, then add the flour and mix in, then add the chocolate chips.

BAKING TIME:

Once everything is mixed up and you’ve added those BIG DELICIOUS chocolate chips, you’re ready to scoop and bake. I use a pampered chef scoop to make the cookies uniform, but you can just use a spoon if that’s what you have. Just get them in the oven already!

Bake at 375 degrees Fahrenheit for 12-15 minutes, depending on how big you scoop them. 15 minutes is usually perfect for me. Oh, my word. Don’t they look tasty?!

STORAGE:

Allow the pumpkin chocolate chip cookies to cool on a cooling rack and then put them in an airtight container. As I mentioned, they are even better on the second day, but I bet you can’t wait that long! They will stay good for up to 5 days at room temperature in an air-tight container.

pumpkin chocolate chip cookies on a plate

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mandy
Pumpkin Chocolate Chip Cookies
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 dozen
 
Welcome fall by whipping up a batch of these DELICIOUS pumpkin chocolate chip cookies!
Ingredients
  • 1 cup shortening
  • 3 cups sugar
  • 2 eggs
  • 1 large can pumpkin puree
  • 2 tsp nutmeg
  • 3 tsp cinnamon
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp vanilla
  • ½ tsp cloves
  • 1 cup nuts (optional)
  • 1 (16 oz) bag chocolate chips
  • 5 cups flour
Instructions
  1. Preheat oven to 375 degrees (F)
  2. Mix shortening, sugar, eggs and pumpkin until creamed.
  3. Add all remaining ingredients and mix.
  4. Drop by spoonful onto ungreased cookie sheet.
  5. Bake at 375 degrees (F) until lightly golden brown.
  6. About 12-15 minutes.
Rate this recipe:  

The Best Pumpkin Desserts to Make in the Fall

Wednesday 16th of September 2020

[…] Pumpkin Chocolate Chip Cookies […]

Brittany Gerhardt

Monday 18th of September 2017

Have you tried them with regular shortening?

mandy@huckleberrylife.com

Sunday 15th of October 2017

Yep any shortening is fine. I hope you liked them.

Kim your biggest fan

Friday 23rd of September 2016

oh yes! Can't wait to try!