Description
These chewy pumpkin chocolate chip cookies are soft, spiced, and filled with gooey chocolate chips—perfect for fall baking. Moist from pumpkin puree and warmly flavored with cinnamon, nutmeg, and ginger, they’re an easy and cozy treat for any occasion.
Ingredients
1/2 cup pumpkin puree
1/4 cup coconut oil or melted butter
2/3 cup brown sugar or coconut sugar
1 tbsp pure maple syrup
2 tsp vanilla extract
1 1/2 cups all-purpose flour or oat flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the pumpkin puree, coconut oil or butter, brown sugar, maple syrup, and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Combine the wet and dry ingredients, stirring gently until just combined. Do not overmix.
- Fold in the chocolate chips.
- Chill the dough in the refrigerator for 20–30 minutes.
- Using a tablespoon, scoop the dough onto the prepared baking sheet.
- Bake for 10–12 minutes, until edges are set and centers are slightly underdone.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use canned pumpkin puree, not pumpkin pie filling.
Chilling the dough helps keep the cookies chewy and prevents spreading.
For a vegan version, use coconut oil and dairy-free chocolate chips.
Store cookies in an airtight container with a slice of bread to keep them soft.
Freeze dough or baked cookies for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
