These Pumpkin Chocolate Chip Cookies are super moist, chewy and festive for fall! Made with coconut oil instead of butter, they’re packed with sweet pumpkin flavor and rich dark chocolate chips.
I’ve made a discovery – taking a bite of a warm chocolate chip cookie full of spiced pumpkin flavor and melty chocolate chips is an instant stress-reliever. These heavenly treats come together in under 20 minutes! So if you need a quick pick-me-up that won’t leave you feeling guilty, these pumpkin cookies are here to help you out.
Not only do they use less sugar than a normal cookie, but they’re also made with no butter, milk or eggs. And guess what? They still taste every bit as decadent as a chocolate chip cookie should. They’re super moist and chewy, and you can make them softer or crispier according to your preference.
What You’ll Need
Let’s go over each ingredient that goes into this pumpkin cookie dough. Since it’s made without eggs, feel free to give it a taste before handing things over to the oven.
- Refined Coconut Oil: You won’t taste any coconut flavor in the cookies.
- Brown Sugar: Light or dark – your call!
- Sugar: While the brown sugar provides your cookies with moisture and chewiness, the white sugar ensures crispy edges.
- Pumpkin Puree: Canned or homemade. If you’re using homemade puree, make sure you drain it thoroughly.
- Vanilla Extract: To enhance the other flavors.
- White Whole Wheat Flour: Or a gluten-free alternative.
- Pumpkin Pie Spice: To supplement the pumpkin puree.
- Salt: This will make your cookies even chewier.
- Baking Powder & Baking Soda: You’ll need 1/4 teaspoon of baking powder and half a teaspoon of baking soda.
- Dark Chocolate Chips: Or chopped chocolate.
Making these cookies on a whim couldn’t be easier. It only takes 5 minutes to prepare the dough!
- Heat Oven: Preheat the oven to 350°F and grease a baking sheet.
- Combine Sugar, Coconut Oil & Vanilla: Place the coconut oil, sugar and vanilla extract into the bowl of a stand mixer. Blend until smooth.
- Add Pumpkin: Add in the pumpkin puree end blend until incorporated.
- Add Dry Ingredients: Add the flour, pumpkin spice, salt, baking powder and baking soda. Blend until all of the dry ingredients are incorporated into the batter.
- Add Chocolate Chips: Add in the chocolate chips and blend until there are no more chocolate chip clumps.
- Form Cookies: Scoop balls of dough onto the baking sheet using a small cookie scoop.
- Bake: Bake the cookies for 10-12 minutes, until a toothpick inserted into the center comes out clean or until they reach your desired crispiness.
- Let Cool: Let the cookies rest on the pan for a few minutes before transferring them to a cooling rack.
Can I Make the Dough Ahead of Time?
You sure can. This dough can be made a day or two in advance and kept in an airtight storage bag in the fridge. Alternatively, you can wrap it tightly in plastic wrap. I recommend rolling the dough into a log so you can cut and bake it with ease. Otherwise, you’ll have to let it soften at room temperature before forming your cookies.
This dough can also be stored in the freezer if you’d like to make it further in advance. Warp it tightly in plastic wrap, then place it in an airtight freezer bag and store it for up to 2 months. Thaw it out in the fridge before using.
Tips for Success
Make sure you get your cookies right by following these easy recipe tips. Truthfully, there’s not much to mention!
- Pumpkin Puree ≠ Pumpkin Pie Filling: It’s important not to confuse pumpkin puree with pumpkin pie filling. Pumpkin pie filling contains added ingredients, and it should not be used for these cookies.
- Drain Homemade Puree Well: If you’re using homemade pumpkin puree for your cookies, take extra care to drain all of the excess moisture out of it. Otherwise, your batter will be too liquidy and the cookies will spread.
- Avoid Over-Baking: Even if you want your cookies to be crispy, I don’t recommend cooking them for much longer than 12 minutes. If you over-bake them, they won’t come out as moist.
Add-In Ideas
There are countless add-ins that can make these pumpkin cookies even more irresistible. Try out one or two of my top ideas!
- Chopped Pecans
- Peanut Butter Chips
- Dried Cranberries
- Shredded Coconut
- Chopped Walnuts
- M&Ms
- Raisins
You have a couple different options when it comes to storing these cookies. At room temperature, they’ll last for up to 3 days. They’ll stay fresh in the fridge for up to 1 week.
However you store them, they should be kept in an airtight container or a sealed plastic bag with all the air squeezed out. Do not store them until they’ve cooled completely.
Can I Freeze These?
Yes, you can. First, freeze the cooled cookies on a baking sheet for about 1 hour. Once they’re frozen solid, transfer them to an airtight freezer bag and store them for up to 6 weeks. Thaw out frozen cookies in the fridge before enjoying them.
Print
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 36 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Healthy Pumpkin Chocolate Chip Cookies are super moist, chewy and festive for fall! Made with coconut oil instead of butter, they’re packed with sweet pumpkin flavor and rich dark chocolate chips.
Ingredients
- 3/4 cup of coconut oil
- 1/2 cup of brown sugar
- 1/2 cup of sugar
- 3/4 cup pumpkin puree
- 1/2 teaspoon of vanilla extract
- 2 1/4 cup of white whole wheat flour
- 1 1/2 teaspoon of pumpkin pie spice
- 1/2 teaspoon of salt
- 1/4 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 10 oz. dark chocolate chips
Instructions
- Preheat oven to 350°F.
- In a stand mixer, put coconut oil, sugar and vanilla extract. Blend until smooth.
- Add pumpkin puree. Blend until incorporated.
- Add in white whole wheat flour, pumpkin pie spice, salt, baking powder and baking soda. Blend until incorporated.
- Add in the chocolate chips and blend until there are no more chocolate chip clumps.
- Scoop on baking sheet.
- Bake for 10-12 minutes.
- Let cool on baking sheet for a few minutes before transferring to wire rack.
Notes
- To Store: Store cookies in an airtight container at room temp for up to 3 days or in the fridge for up to 1 week
- To Reheat: Warm up single servings in the microwave if desired
- To Freeze: Flash-freeze the cookies on a baking sheet until frozen solid, then transfer to a freezer bag and store for up to 6 weeks. Thaw in the fridge before enjoying
Nutrition
- Serving Size: 2 cookies
- Calories: 209
- Sugar: 18 g
- Sodium: 100 mg
- Fat: 14 g
- Saturated Fat: 10 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
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