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+ servings

Pumpkin Chocolate Chip Cookies with Oil

Pumpkin Chocolate Chip Cookies are cakey and soft pumpkin cookies made with vegetable oil instead of butter.
Course Dessert
Cuisine American
Keyword Pumpkin Cookies
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 18
Author Anna
Cost 5


  • 1 cup canned pumpkin
  • 1 large egg
  • 1 scant cup granulated sugar 200 grams
  • 6 tablespoons vegetable oil
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons double-acting baking powder
  • 2 cups all purpose flour or white whole wheat flour 9 oz/250 grams
  • 1 cup semisweet chocolate chips


  • Preheat oven to 375 degrees F.
  • Beat pumpkin, egg, sugar, oil, vanilla, cinnamon, salt, baking soda and baking powder together in a mixing bowl. Make sure all the leavenings are dissolved (no lumps). Add the flour and stir just until it is mixed in, then stir in the chocolate chips.
  • Using a very generously rounded tablespoon measure, drop onto parchment lined cookie sheets spacing about 2 inches apart (cookies shouldn’t spread much). Bake at 375º for 13 to 15 minutes.
  • Remove from tray and let cool.
  • Makes about 18 cookies