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Copycat Harmons Pumpkin Chocolate Chip Cookies | lifemadesimplebakes.com
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4.89 from 26 votes

Pumpkin Chocolate Chip Cookies Recipe

These copycat Harmons pumpkin chocolate chip cookies are a fall favorite. They're soft, thick and studded with mini chocolate chips.
Prep Time10 mins
Cook Time15 mins
Cooling Time5 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 36 cookies
Calories: 140kcal


  • 1 (15 oz) can pumpkin puree (1 3/4 cup)
  • 1 1/2 cup granulated sugar
  • 1/2 cup +2 tbsp canola oil OR vegetable oil
  • 2 tsp vanilla extract
  • 2 1/2 cup cake flour
  • 2 1/2 tsp pumpkin pie spice
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp kosher sea salt
  • 1/2 tsp cinnamon
  • 1 1/4 cup mini semisweet chocolate chips


  • Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silicone baking mat, set aside.
  • In the bowl of a stand mixer(or a large mixing bowl using a hand mixer), add the pumpkin puree, sugar, oil, and vanilla. Mix until combined, about 30 seconds.
  • In a medium mixing bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, salt, and cinnamon. With mixing speed on low, gradually add the dry ingredients. Mix until combined.
  • Using a large spatula or wooden spoon, fold in the mini chocolate chips.
  • Using a standard size cookie scoop, scoop the dough onto the prepared baking sheet. Place in the oven and bake for 14-16 minutes or until they are firm and start to turn brown on the edges.
  • Remove and allow to cool for 5 minutes on the sheet before transferring them to a wire rack to cool completely. Do not store until cookies have cooled for at least 30 minutes at room temperature.


Serving: 36g | Calories: 140kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 118mg | Potassium: 76mg | Fiber: 1g | Sugar: 11g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg