Recipe By Beth
Published Sep 5th
Prep 15m Cook 15m Additional 15m Ready In 45m
Servings 4 dozen Calories 95.5

You will be glad you tried this unique combination of nuts, chocolate, spices, and pumpkin.

Recipe Ingredients

  • ½ cup shortening
  • 1 ½ cups white sugar
  • 1 egg
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • ½ cup chopped walnuts
  • 1 cup semisweet chocolate chips

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. 2 In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
  3. 3 Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.

Nutrition Facts

  • Calories 95.5
  • Carbohydrate 14.1 g
  • Cholesterol 3.9 mg
  • Fat 4.2 g
  • Fiber 0.7 g
  • Protein 1.2 g
  • Saturated Fat 1.3 g
  • Sodium 99.1 mg
  • Sugar 8.4 g
These soft and chewy pumpkin chocolate chip cookies have lots of fall spices, a big note of chocolate and of course pumpkin!
How to make Easy Pumpkin Chocolate Chip Cookies This pumpkin cookie recipe is vegan, healthier alternative & gluten-free!


  1. These were OK but didn't knock my socks off.
  2. I've been making these type of cookies for years and they're always a favorite of my kids...I don't care for the pumpkin chocolate combo so I substitute the chocolate chips for cinnamon baking chips...the combination is perfect and much better than the chocolate!
  3. These are awesome! I make these every year around this time,they are my husbands absolute favorite! I make a few changes due to personal taste though. I use 1 1/2 cups pure pumpkin, and I use 1/2 cup butter plus 6 T. water instead of the shortening. I also like a bit more of the - Read more ...
  4. Thank you so much for this recipe! I was able to make the best cookies for my dad since pumpkin cookies are his favorite. I doubled the recipe and used a whole can of pumpkin and lots of semi-sweet chocolate chips. For people who think they are too cake-like that is how they are supposed - Read more ...
  5. Excellent recipe. Made a few changes according to reviews- used butter instead of shortening, used rounded teaspoons of spices and included rounded teaspoon of pumpkin spice. Used whole bag of chocolate chips. Used a generous 1 1/2 cups of pumpkin. Accidentally forgot baking powder. Still turned out amazing and were eaten in 24 hours.
  6. These are so yummy!!! I saw cookies like these in a store a few days before making them. But they had scary unpronounceable ingredients. Thank you for making life a little more wholesome while staying super yummy! I've made these twice in less than a week. I altered the recipe a little. The first time - Read more ...
  7. These cookies are perfect to make for any occasion! They aren't too sweet so you can eat more than one without feeling sick. I added a little extra cinnamon.
  8. The dough doesn't spread so you might want to press it down like a peanut butter cookie. Delicious!
  9. These are a big hit with my family! I actually use the entire can of pumpkin and add a little more flour to 'dry' out the batter. I also use half a bag of chips for a single batch, but I rarely make a single batch! I double the recipe by using a large can - Read more ...
  10. Very flavorful. I added a bit more pumpkin than it called for to give it more of a pumpkiny taste. I also added a teaspoon of pumpkin spice seasoning. My husband's already asking for more.

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