Add a fall twist to your usual chocolate chip cookies with this super-soft and chewy pumpkin version. Loaded to the max with chocolate chips and lots of pumpkin ‘n’ spice flavor!
It is now September 4th. Let the pumpkin palooza officially begin.
Hey, you’ve gotta give me credit for waiting a full FOUR days into September before sharing my first pumpkin recipe.
Though I’ll be honest here: I broke into my first can of pumpkin way back in the beginning of August.
Technically I was actually behind the pumpkin game in the food blogging world, so let’s just go with that. 😉
My family questioned the pumpkin donuts on only August 5th, but they’re just weird like that so I didn’t pay any attention. P.S—recipe coming soon!
So let’s talk cookies. Chewy-not-cakey PUMPKIN cookies loaded with aaaall the chocolate.
Did you know such a thing existed? Neither did I until last fall when I tried my FIRST-ever pumpkin chocolate chip cookie. Guys, it was the best chocolate chip cookie I’ve ever had—It was super soft and chewy, had full-on pumpkin ‘n’ spice flavors, and was positively LOADED with chocolate.
Fast forward to a year later….after I’d been craving more pumpkin cookies for that ENTIRE year, I knew it had to happen in my own kitchen.
Warning: Food nerd science:
So pumpkin is naturally very moist and liquid-filled so it makes sense that most baked goods that have pumpkin in it are gonna turn out soft and cakey. There’s definitely nothing wrong with that…. if you’re making something like a cake or muffins. But cookies? They’ve gotta be chewy.
So what’s the secret to making chewy-not-cakey pumpkin cookies? It’s pretty simple, actually….
Forget about the eggs.
Yes! It’s that simple! Leave the eggs outta these cookies and ‘voila, you’ve got chewy pumpkin cookies without even an ounce of extra effort.
Plus, the lack of eggs and loads of pumpkin make these cookies semi-healthy.
FYI: Pumpkin is naturally VERY good for you. It’s loaded with tons of antioxidants and vitamin A.
And well, orange cookies are just so much fun.
So in conclusion…the more you eat, the better.
Just keep telling yourself that after your 3rd cookie.
Good grief, just LOOK at that pumpkin-y chocolate goodness. Yep. I am completely and 100% in LURVE with these suh-weet ‘thangs.
They were definitely worth waiting for.
P.S. I hope you guys like your pumpkin. — This is only the beginning. 😀
- 1/2 cup melted butter
- 3/4 cup coconut sugar (or brown sugar)
- 7 tablespoons pumpkin puree
- 1 teaspoon vanilla extract
- 1-1/2 cups white whole wheat flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1-1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1/2 cup semisweet chocolate chips
- In a large bowl, whisk melted butter, sugar, pumpkin, and vanilla until smooth. In a medium bowl, combine flour, baking powder, baking soda, salt, and spices. Stir flour mixture into liquid mixture until a dough forms. Stir in chocolate chips until incorporated.
- Wrap cookie dough in plastic wrap. Chill in refrigerator 1 hour. (or up to 2 days)
- Roll dough into 2-in balls and place on parchment paper-lined baking sheets. Flatten cookies slightly. Bake cookies at 350F 9-10 minutes. (cookies will appear underdone--this is ok) Cool cookies on baking sheet 10 minutes before transferring to a wire cooling rack to cool completely.
Recipe adapted from Sally’s Baking Addiction
Hungry for more chocolate chip cookies?