Pumpkin Chocolate Chip Cookies

Fall is by far my favorite time to be in the kitchen.  The weather cools down, making it perfect to cook/bake food that warms your soul! I am a HUGE pumpkin fan! Pumpkin cookies are one of my absolute favorite cookies!

Don’t they look delicious?!

I made these at my in-laws house on sunday…and I kid you not, In a matter of 5 minutes of walking in the door from church,they were ALL gone!

Pumpkin Chocolate Chip Cookies

Prep Time 10 minutes
Cook Time 10 minutes
Servings 36
Calories 149kcal


  • 1 cup shortening
  • 1 cup sugar
  • 1 cup pumpkin puree
  • 1 egg
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 2 cups chocolate chips


  • Cream shortening, sugar, and pumpkin.
  • Add egg and mix well.
  • Add sifted dry ingredients and mix.
  • Mix in desired amount of chocolate chips.
  • Drop from spoon onto greased cookie sheet.
  • Bake at 375 for 10-12 minutes.


Calories: 149kcal | Carbohydrates: 18g | Protein: 1g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 0.02mg | Sodium: 96mg | Potassium: 50mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 1059IU | Vitamin C: 0.3mg | Calcium: 11mg | Iron: 0.4mg
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Filed under: cookies, dessert, pumpkin

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  1. Taren

    I'm definitely going to try these... I love anything pumpkin!

  2. Rachel

    I made these this weekend, and they were really yummy. I posted the link for the recipe on my blog. Thanks for sharing:)

  3. Anonymous

    can i substitute something for the shortening used in this recipe? and if so, what and how much of it?

    1. Angela K

      You can substitute an equal amount of butter, but the texture of the cookie will change.

      If you are not vegan/vegetarian, and are only worried about the transfats in shortening, you could rend your own lard and use it.

      Or, you could use Earth Balance - they have a vegan, trans fat free shortening you could buy. I sometime substitute coconut cream (it's thicker than coconut oil).

    2. amy

      can i use something besides shortening

  4. Katie

    This may be a stupid question but can you use canned pumpkin?

    1. Chef in Training

      yep! You totally can! I used mine from a can :) Just make sure its not the pumpkin pie filling, you want just the pumpkin :)

  5. Stephanie

    These sound so yummy! Is there a substitute for shortening?

  6. Nikki

    I would also like to know if anyone has substituted butter for the shortening. I know that the water content in butter is higher, so the cookies generally spread out more. I just prefer not to use vegetable oil or shortening and usually have good luck substituting butter in baked goods.

    1. Jenny Holmes

      I made these cookies this weekend, I changed the shortening to I can't believe it is butter and also changed the sugar to Splenda bake. The cookies are great!

    2. Darla

      Isnt that margarine? one molecule away from plastic margarine? partially hydrogenated oil margarine? if so. shortening, butter and surely coconut oil (cold expeller pressed) than that. Since par. hyd. oil is (google it. ALL BAD)KNOWN as a heart clogger and kills 23thou a year according to johns Hopkins and is banned at trader joes, whole foods and soon to be the FDA

  7. Jenn

    I am making these cookies now, they are soooo good! Thanks for sharing the recipe.

  8. Rachel

    YUM! I used apple sauce instead of shortening (1:1 replacement) and they are a little more cake-y but absolutely delicious!

    1. Donna

      I just saw a comment above stating someone used butter instead and also used applesauce. Thanks for sharing all the tips

  9. Quiltnteacher

    Have made them twice using white chocolate chips. Also second batch had finely chopped candied pecans. Both times my coworkers raved about them. Thank you for a super recipe.

    1. Monica

      Yummm. Can't wait to make these! How many cookies does this recipe make? I'm going to bring them to my work potluck, but also want some for home...... Thanks !! :)

  10. Michelle

    I just made these with a few substitues for GF and vegan. Came out wonderful! Used Earth Balance Butter sticks and egg replacer. Sub the flour for a GF flour mix and added extra cinnamon and nutmeg. Very moist and cakey. Bakes for 9 minutes. Thank you for a great recipe!

  11. Grace @ Craftadon.com

    I featured this recipe in my post yesterday! You can see it at http://craftadon.com/halloween-treats/

    1. Monica

      Just curious, how many Cookies does one batch make..roughly? Thanks again!!!! :)

  12. Julie

    Hey, just a quick question about the chocolate chips in this recipe for the pumpkin chocolate chip cookies... is it better to use dark or milk chocolate chips? I prefer milk chocolate by far and would like to use it in this recipe as long as it goes with the pumpkin. Just wanted your opinion on it though. Thanks a bunch!

    1. Chef in Training

      you can use either. It just depends on your preference :)

  13. Susan

    These look so good! Thanks for the recipe!

  14. Eva

    If you guys want to substitute butter for shortening because your worried about it giving you problems or you don't wa t the fat or whatever, just use the shortening. These cookies taste amazing! Simple, moist, fluffy with just enough of a crunch on the outside. Perfection. I don't think butter would make it come out as awesome as the shortening did.

  15. Miranda

    I made these today and they are sooooo good.

  16. Alyssa S

    OMG I just made these and it's def a new fav recipe! I did some tweaking... instead of 1tsp cinnamon I did 1 tsp of pumpkin pie spice (yum!!)! I also like a little more pumpkin-y flavor so I added probably about a 1/2 cup more of canned pumpkin. I then added more flour just to make the consistency more firm. SO good. Love!

  17. Marianna

    Best pumpkin cookies ever. You won't be disappointed.

  18. Ceri

    These look delicious! Do you happen to have the ingredients in grams? Or know of a website that's good for conversions?
    Thank you!

  19. Donna


    Do you think substituting the shortening with butter would be ok? I can't wait to make these. Thanks for sharing!

  20. Hanna

    What size of can for the pumpkin.mi'm trying to make these right now.

  21. Rachel L


    I absolutely love this recipe! I actually love everything I make from "chef in training", but this is absolutely my favorite recipe. I always have to make a double batch and they are typically gone in minutes and people want to know when I am going to make them again. I have had so many compliments and I myself can't stay away from them.

    thank you for this amazing fall treat!

  22. Dora

    These cookies were awesome Nikki! Thank you as always. :)

  23. Michelle Agte

    About to make these cookies. Would be nice if yield / approx. # of cookies was included w/recipe info. Will update after baking. Thanks.

  24. Reanne

    Hi, I was wondering if I can cook pumpkin from fresh to substitute for the canned pumpkin? If so, could you recommend how to cook it? I've a tonne of pumpkin in the veggie patch, and I haven't seen any canned pumpkin in the stores (I'm in France). Thanks!

  25. Lauren

    I've noticed many people asking, but no replies - Can anyone let me know how many this yields?

  26. Lauren

    Is anyone able to let us know how many this yields?

  27. Colleen


    Delicious! Should they be refrigerated?

  28. Rebecca

    So delicious and moist! I subbed out the shortening (didn't have any) for 2 Tbsp. melted coconut oil and then used 1 c. applesauce and was able to cut down the sugar to 1/4 c. Added dark chocolate chips, dried cherries and chopped walnuts. Even the kids liked the 'healthy' subs I made! Thank you!!