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):
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
Sourdough Oatmeal Walnut Cookies
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love the pumpkin chocolate chip cookies recipe as much as we do!
📖 Recipe
Soft Pumpkin Chocolate Chip Cookies Recipe
Ingredients
- 1.5 cups Buckwheat flour
- 1/4 cup Quinoa flour
- 1/2 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 tsp Sea salt
- 1 tsp Pumpkin spice
- 1/2 cup Coconut oil, melted
- 1/2 cup Pumpkin puree
- 1 tsp Vanilla extract
- 1/3 cup Cane sugar
- 1/4 cup Brown sugar
- 1/2 cup Dairy free chocolate or Dark chocolate (70%) chips
Instructions
- Preheat the oven to 180C. Line your baking tray with parchment paper or silpat.
- In a large bowl, combine buckwheat and quinoa flours, baking powder, baking soda, pumpkin spice, and salt.
- In a small bowl, whisk together the coconut oil, pumpkin puree, vanilla extract, cane and brown sugar. Mix well.
- Add the liquid mixture to the dry ingredients. Use a spatula to combine until just moistened. Mix in the chocolate chips.
- Refrigerate the dough for 15-20 minutes. I needed to do that because it's still very hot here.
- Scoop onto the prepared baking pan. Press down just a bit. Press some more chocolate chips on top if you wish.
- Bake for 10-12 minutes. The cookies will look slightly underdone, but they will harden a bit when they cool.
- Store in an airtight container. Enjoy!
Easyfoodsmith says
Gosh! They look amazing Natasha and so healthy too. I always make and freeze puree at home.
Natasha Minocha says
Aw thanks Taruna! Pumpkin puree is a really good thing to keep handy..very useful in so many recipes., desi or non Indian. 🙂