Soft Pumpkin Chocolate Chip Cookies Recipe

An easy pumpkin chocolate chip cookie recipe. It’s for the times when you just want to sink your teeth into ooey-gooey, soft-baked deliciousness. With a lovely, warm, earthy, and subtly sweet flavor and puddles of melted chocolate, these pumpkin cookies are utterly delectable!

I love pumpkin. In any form. My family, not so much. So I sneak it into our soups, pasta, salads, pancakes, cakes, and even crackers. 

What they don't see, they don't complain about!

And so that little piece of pumpkin in my refrigerator was quickly cooked and puréed. Before the fam realized it, it was added to the chocolate chip cookie dough, along with a dash of pumpkin pie spice, to make the best chocolate chip pumpkin cookies!

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Why We Love This Recipe

Absolutely lip-smackin' cookies that were guzzled in no time.

And the leftovers? Well, they made it to the tiffin boxes for the kids and the mister!

It’s pumpkin perfection, with a hint of nuttiness.

The pumpkin chocolate chip cookies recipe not only tastes great but is also full of healthy ingredients!

How To Make Chocolate Chip Pumpkin Cookies

Step 1: Set the oven to preheat and line your baking tray with parchment paper or silpat.

Step 2: In a large bowl, sift and combine buckwheat and quinoa flour, baking powder, baking soda, pumpkin spice, and salt.

Step 3: In a separate, smaller bowl, whisk together the coconut oil, pumpkin purée, vanilla extract, cane sugar, and brown sugar. Mix well.

Step 4: Add the wet ingredients to the dry, and using a spatula, combine just until there are no dry streaks visible.

Step 5: Fold in the chocolate chips.

Step 6: Scoop the pumpkin chocolate chip cookies onto the prepared baking pan. Press down just a bit.

Step 7: Bake for 10–12 minutes.

Final Step: Serve and savor the cookies!

Pro Tips

• Don’t overmix the dough.
• Pumpkin chocolate chip cookies recipe can be made ahead, and you can refrigerate the dough. It’s not necessary, but I had to chill it for 15–20 minutes because it's still very hot here.
• If you wish, scatter more chocolate chips on top and press them in lightly.
• Chocolate chip pumpkin cookies look slightly underdone. Don’t worry. They will harden a bit as they cool.
• You can store the pumpkin cookies in an airtight container.

How To Make Pumpkin Puree

Since we don't get canned pumpkin purée in India, I just make some at home. All you have to do is steam the peeled, diced vegetable. Once cooked, simply purée it. It's a good idea to cook it down further for a few minutes to ensure there is no extra moisture.

You don't want a watery pumpkin purée in your cookie dough. You can store the purée in an airtight container in the refrigerator for 4–5 days and use it for (besides this fabulous pumpkin chocolate chip cookies recipe):

• Muffins
• Donuts
• Mug cake
• Cheesecake bars
• Cinnamon rolls

Recipe Ingredients

Flour: Since I was in an experimental mode, in went buckwheat and quinoa flours to the pumpkin and chocolate chip cookie dough. With a small prayer on my lips, the cookies went into the oven, and they held up really well. Oh, the joys of my life! Don’t want to make pumpkin chocolate chip cookies gluten-free? Use all-purpose flour.

Oil: I substituted butter with coconut oil, but butter would work absolutely fine here.

Sugar: I think these vegan pumpkin chocolate chip cookies would be wonderful with coconut sugar or jaggery too. That is definitely what I plan to do with the next batch.

Eggless: I made the pumpkin chocolate chip cookies vegan because the pumpkin adds a lot of moisture, giving them a rich and creamy texture. Hence, eliminating the need for eggs.

Pumpkin spice: It’s a combination of the loveliest, healthiest spices—cinnamon, clove, ginger, and nutmeg powders. Don’t skip it. You’ll find the exact recipe for pumpkin spice here.

More Cookie Recipes

Eggless Chocolate Chip Cookies

Eggless Brownie Cookies

Chai Spiced Walnut Cookies

Sourdough Oatmeal Walnut Cookies

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