Soft Baked Pumpkin Chocolate Chip Cookies
Spice up this fall season with these soft, spiced, chewy pumpkin chocolate chip cookies. This healthy, sweet treat is paleo, gluten-free, and can be made keto.
This pumpkin chocolate chip cookie recipe is perfect not only during the fall season but year-round.
Originally, I thought this recipe was going to be a flop – the texture was completely different than I expected.
However, they tasted too good to make any adjustments. They are softer than a cookie and taste almost like the best part of a muffin.
The pumpkin, the spice, and the chocolate chips – they melt in your mouth!
Additionally, if you like pumpkin-inspired recipes, I’m sure you’ll love my Pumpkin Cornbread.
Can I use pumpkin pie mix instead of pumpkin puree for cookies?
When you purchase canned pumpkin in-store, make sure you buy pumpkin puree.
In summary, there should be one ingredient.
Pumpkin pie mix is filled with sweeteners and additives that make for a great pie recipe, but not for our healthy cookies.
Personally, I love making my own pumpkin pie puree – it’s super easy and tastes incredibly fresh.
Check out my pumpkin puree recipe. It is easy and taste fresher when you make it at home!
What can I do with leftover pumpkin puree?
It’s a great problem to have!
I almost never use the full can of pumpkin puree– so here are a few ideas:
- Add it to your breakfast waffles, pancakes, or oatmeal
- Make a healthy Pumpkin Spice Latte
- Enjoy a warm, hearty Pumpkin Soup
- Make another dessert recipe – try out my delicious Pumpkin Pie Bars
- Include it in your next dinner recipe – I recommend my Pumpkin Pasta Sauce
Pumpkin is the perfect neutral flavor – it can be included in both sweet and savory dishes.
Are these pumpkin chocolate chip cookies healthy?
Here are some of my favorite ingredients:
Almond flour – almonds are full of monosaturated fats and omega-3 fatty acids. In similar fashion, it is linked to increased levels of good cholesterol and can lower the risk of heart disease.
Coconut flour – coconut is a great source of fiber, protein, potassium, and iron. In fact, it’s been shown to improve digestion and stabilize blood sugar.
Learn more about the health benefits of coconut flour here.
Pumpkin puree – surprisingly, is actually an amazing source of vitamins and minerals that can help protect your cells against free radicals, promoting immune health.
Learn more about the health benefits of pumpkin puree here.
Cinnamon – cinnamon as one of the main ingredients in pumpkin pie spice, it is loaded with antioxidants and is super anti-inflammatory, meaning it can lower your risk of disease. Additionally, I find cinnamon is a great way to curb my sweet tooth.
Learn more about the health benefits of cinnamon here.
Ingredients for Pumpkin Chocolate Chip Cookies
These pumpkin cookies are super simple to make and full of healthy ingredients:
Coconut oil or butter
How to Make Pumpkin Chocolate Chip Cookies
Then, use a medium-sized cookie scooper and line 12 cookie balls onto a cookie sheet or greased pan.
Finally, bake at 350 F for 11-12 minutes and let them cool for 5 minutes before moving them to a cooling rack.
Are these pumpkin chocolate cookies paleo?
Yes, these pumpkin cookies are gluten-free, paleo, and can also be made keto.
How to make keto pumpkin chocolate chip cookies?
In order to make these cookies vegan, substitute coconut sugar with keto-friendly sugar. In particular, my favorite is the Lakanto Monk Fruit Brown sugar for baking.
Similarly, you can use keto friendly chocolate chips.
They taste just as delicious!
Frequently Asked Questions
How do you make gluten-free cookies moist?
In general, the egg is what improves the structure of the pumpkin cookies and adds needed moisture. Additionally, coconut oil is a key ingredient to prevent the cookie from drying out.
What temperature is best for Pumpkin Chocolate Chip Cookies?
I’ve found that 350F is the best temperature. It bakes the outside well, while leaving the inside soft and moist.
How do you know when your cookies are done?
In particular, the top of the cookies will set nicely, the edges will be slightly golden, and there will usually be a couple of cracks in the middle.
How to Store Pumpkin Chocolate Chip Cookies
These pumpkin cookies can be left covered on the kitchen counter for 2 days.
They also last in an air-tight container for 5 days.
Do pumpkin cookies freeze well?
Certainly, I love freezing them.
They’re the perfect cookie for my favorite ice cream sandwich recipe. They’re chewier but soft enough to pair well with ice cream. In short, it’s an unbeatable combination.
How to Serve Pumpkin Chocolate Chip Cookies
Above all, these pumpkin chocolate chip cookies taste amazing as is with a cup of coffee or tea.
But you can also crumble them up in milkshakes, on top of ice cream, or use them as the base for your cookie ice cream sandwiches.
I love having a couple of these cookies frozen in the fridge so that I am always able to satisfy my sweet tooth.
What’s your favorite type of cookie? Leave a comment below.
Get the recipe:Soft Baked Pumpkin Chocolate Chip Cookies
- Preheat the oven to 350 F
- In a medium mixing bowl, combine all the wet ingredients – egg, pumpkin puree, coconut oil, brown sugar. Mix well.
- Add all the dry ingredients except for the chocolate chips – almond flour, arrowroot flour, baking soda, pumpkin spice, and sea salt. Gently combine well.
- Fold in chocolate chips. Use a cookie dough scooper (I used this medium scoop) to scoop 12 balls onto a cookie sheet or greased baking pan.
- Bake for 11 – 12 minutes. Allow cooling for 5 min before moving to a cooling rack.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.