Easy Pumpkin Chocolate Chip Cookies
These Pumpkin Chocolate Chip Cookies are thick, cakey and gloriously oil-free! They’re made easily in one bowl and will take you less than 30 minutes start to finish.
How is it that pumpkin season comes around earlier and earlier every year? But each year, I force myself to resist for as long as possible. Or at least until October 1… whichever comes first.
That said, given my love for pumpkin bread/muffins, pumpkin pasta sauce, pumpkin muffins, pumpkin curry, pumpkin pancakes, pumpkin smoothies, pumpkin pudding… (the list goes on and on), I’ll eat anything pumpkin year around. Sometimes you just NEED a pumpkin muffin, so go ahead… live your best life!
These Pumpkin Chocolate Chip Cookies have been a staple in our house during the fall for many years.
What I love most about them is how simple they really are! They mix up in just a few minutes, all in one bowl. And they are amazingly oil-free – and thus, low fat!
This works because the pumpkin puree lends the necessary moisture and richness that that cookies need without all the added fat!
How Long will these Pumpkin Chocolate Chip Cookies last?
Store the cooled cookies in an airtight container for up to 5 days or in the fridge for up to a week. They freeze well and will keep in the freezer in an airtight container or bag for up to a month.
Want more pumpkin recipes? Give these a try:
- Creamy Pumpkin Pasta with Sage and Spicy Sausage
- Vegan Pumpkin Spice Chocolate Chip Skillet Cookie
- Pumpkin Sage Mac and Cheese with Grilled Bratwurst
- Pumpkin Smoothie Bowl
- Pumpkin Spice Latte Pancakes
- Pumpkin Chai Chia Pudding
These Easy Pumpkin Chocolate Chip Cookies are packed with fall flavors and are easy to make in one bowl - plus they're oil-free. A cakey sweet treat for when you need a pick-me-up.
- 1 cup pumpkin puree
- ¾ cup brown sugar
- ½ cup white sugar
- 2 eggs
- 1 1/4 cups white whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 2 cup semi-sweet chocolate chips
Preheat the oven to 350 F.
In a stand mixer or large bowl, combine pumpkin puree and both white and brown sugar. Mix until well combined, then add in eggs one by one, mixing well between each.
Add in wheat flour, white flour, baking soda, salt, pumpkin pie spice and cinnamon. Mix until combined, then scrape down the sides. Pour in chocolate chips and mix briefly until chips are evenly distributed among the batter.
Using a medium cookie scoop, scoop cookies onto a baking sheet, leaving an inch of room between each. Bake for 10-12 minutes, until they're starting to firm up and just beginning to brown. Remove from the oven and let cool for 5 minutes on the baking sheet. Move the cookies to a cooling rack to cool all the way.