These Pumpkin Chocolate Chip Cookies are super easy to make, soft & chewy, freezer-friendly, and SO DELICIOUS! Perfect for the holidays alongside my Chewy Gingersnaps Cookies and Snickerdoodle Cookies!
When fall comes, I’m all about everything pumpkin:
But I’m also a sucker for chocolate.
So I figure, why not make pumpkin chocolate chip cookies and have the best of both worlds?!
Pumpkin Chocolate Chip Cookies
These pumpkin chocolate chip cookies are everything you love about traditional chocolate chip cookies:
- Easy to make
- Soft and chewy
But when you add the pumpkin puree and a special blend of traditional fall spices?
Oh my goodness… it’s a whole new world, folks!
Ingredients for Healthy Pumpkin Chocolate Chip Cookies
If you’re a fan of pumpkin and/or a fan of cookies, you probably have the majority of the ingredients for a healthy pumpkin chocolate chip cookies recipe already in your pantry:
- Baking powder
- Baking soda
- Cinnamon + ginger + nutmeg + clove
- Chocolate chips
These cookies in particular are HEALTHIER than the traditional recipes you’ll find at places like Taste of Home, Delish or Food Network, thanks to three simple swaps:
- Sugar. Use a less processed and healthier sugar instead of white granulated sugar. I recommend coconut sugar.
- Flour. Use whole grain flour instead of all purpose. I recommend einkorn.
- Chocolate. Use dark chocolate chips instead of the typical semi-sweet chocolate chips.
As for the pumpkin, it doesn’t really matter what brand you choose. Libby’s is the most popular, but I’ve used Walmart-brand and ALDI-brand too!
What ingredient makes a cookie soft and chewy?
In this recipe, it’s the pumpkin! Not only does the pumpkin eliminate the need for eggs, but it’s this awesome vegetable that also keeps our cookies super soft and chewy!
How to Make my Pumpkin Chocolate Chip Cookie Recipe
This pumpkin chocolate chip cookie recipe comes together really quickly:
- Combine all of your wet ingredients and mix well.
- Add your dry ingredients and mix JUST until combined.
- CHILL 30 MINUTES.
- Scoop, bake and enjoy!
Tips for Easy Pumpkin Chocolate Chip Cookies
- Chill the dough for 30 minutes. This is mandatory for this recipe and cannot be skipped! Please make sure you plan accordingly.
- Use a cookie scoop. I absolutely LOVE this cookie scoop because it makes all of my cookies the same size. Plus the kids don’t argue over who gets the bigger cookie!!
- After you roll the dough, press it down gently. This cookie won’t spread much, so you’ll want to press down gently to get a more disc shape than ball shape.
More Easy Pumpkin Recipes
More Easy Cookie Recipes
Pumpkin Chocolate Chip Cookies
These Pumpkin Chocolate Chip Cookies are super easy to make, soft & chewy, freezer-friendly, and SO DELICIOUS! Perfect for the holidays!
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 31 minute
- Yield: 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- ½ cup butter, melted
- ½ cup granulated sugar (I recommend coconut sugar)
- ½ cup pumpkin puree
- 1 tsp vanilla extract
- 1 ½ cups whole grain flour (I recommend einkorn)
- 1 ½ tsp cinnamon
- ½ tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp ginger
- ¼ tsp nutmeg
- ⅛ tsp clove
- ½ cup dark or semi-sweet chocolate chips
- Line a large baking sheet with a silpat mat.
- In a large bowl with a hand mixer, or in the bowl of a stand mixer with a paddle blade, beat together 1/2 cup of melted butter and 1/2 cup of sugar until it’s light in color, about 2 minutes. Scrape down the sides of the bowl and the beater/blade.
- Add 1/2 cup of pumpkin puree and 1 tsp of vanilla extract and beat until everything is well incorporated, about 2 minutes. Scrape down the sides of the bowl and the beater/blade.
- Add 1 1/2 cups of flour, 1 1/2 tsp of cinnamon, 1/2 tsp of salt, 1/2 tsp of baking powder, 1/2 tsp of baking soda, 1/4 tsp of ginger, 1/4 tsp of nutmeg, 1/8 tsp of clove and 1/2 cup of chocolate chips and mix on low JUST until combined.
- Using a cookie scoop, scoop two scoops of dough per cookie onto the baking sheet. Leave about 2-3” of space between each cookie. (If you’re using these USA baking pans and these silpat mats, you’ll get 12 cookies per pan.)
- When you’ve scooped all the cookies, working with one at a time, PRESS (not roll) the double scoop of dough into a ball using the palm of your hands. Place the dough back onto the baking pan and press down slightly. Repeat the process for all the cookies.
- Chill the dough for 30 minutes. This is a required step that you cannot skip.
- When you’re ready to bake, preheat the oven to 350F.
- Bake the cookies for 10-12 minutes and allow to cool on the baking pan for 10 minutes before placing them on a cooling rack to cool completely.
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