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Pumpkin Chocolate Chip Cookies are easy to bake, have a chewy consistency and perfect for fall! It only takes 15 minutes to make a batch of these yummy butterless cookies! And if you have leftover pumpkin puree and chocolate chips, then you have to try my Pumpkin Chocolate Chip Bread.
I promise you that you will absolutely love these cookies and they will probably be gone in your house in a jiffy. They’re soft and chewy with a cake-like texture, rich in flavor from the chocolate chips and I’m seriously thinking…addicting! I had 4 of these just during the photo shoot…it’s a must-have fall cookie recipe!
A butterless cookie recipe
These Pumpkin Chocolate Chip Cookies don’t need butter! They need a little canola oil or vegetable oil, a little applesauce and a lot of tender, love and care in whisking that yummy batter!
How to make pumpkin chocolate chip cookies
- In a medium bowl, whisk the pumpkin, sugar, oil, applesauce and egg until smooth. You can use a handheld electric mixer or just a whisk will do.
- Dissolve the baking soda with the milk in a small bowl, and stir into the wet ingredient mixture.
- Measure out the dry ingredients in another bowl.
- Whisk the dry ingredients: flour, baking powder, ground cinnamon, and salt.
Pour the dry ingredients into the wet ingredients and mix together with a large spoon or rubber spatula. Then it’s time to fold in the chocolate chips.
Drop the dough by spoonful on two cookie sheets or a baking sheet lined with a silpat and bake the cookies for 10 minutes until browned and firm. You want to let them cook for 10 minutes on the cookie sheet before transferring to a wire rack.
Tips for making pumpkin chocolate chip cookies
- Use pumpkin puree not pumpkin pie filling. The cans sit right next to each other on shelves, so it’s easy to mistake them for each other. But you want to make sure the only ingredient is pumpkin puree since you’ll be adding the sugar and spices to make the pumpkin chocolate chip cookies.
- Line baking sheets with parchment paper or silpat, but don’t grease the pan. Otherwise, this will result in the cookies spreading too much or browning too much.
- Flatten the cookie dough when you put them on the baking sheet. Because we’re not using butter in these cookies, you’ll notice they don’t spread as much as other cookies, so flattening them will help them spread more.
- Allow the cookies to cool on the baking sheet for 10 minutes before moving them onto a cooling rack. That’s because they will continue to cook on the hot baking sheet and firm. Otherwise they may crumble if you try to lift them too soon.
Frequently asked questions
Yes, you can make the dough and refrigerate overnight. The cookies will be more moist though since the dough will absorb all the moisture from the pumpkin puree.
Yes you can substitute fresh pumpkin instead of canned pumpkin puree. If you’re doing that, I recommend draining some of the liquid with a colander and then dabbing it with a paper towel as much as possible to remove some of that moisture. The result may be more moist cookies though.
Store these cookies in an airtight container at room temperature, and they will be good for around 7 days. You can also freeze them. Freeze them uncovered on a baking sheet and then transfer to freezer bags when they’re solid. Thaw them at room temperature.
More cookie recipes:
- Chocolate Chip Tahini Cookies
- Chewy Chocolate Chip Cookies
- Flourless Chocolate Chip Cookies
- Banana Chocolate Chip Cookies
- Date Cookies
- Chocolate Hazelnut Cookies
I hope you enjoy these cookies as much as we did! They are full of the flavors of fall and so easy to make!
If you make this healthy-ish feel good Pumpkin Chocolate Chip Cookies recipe, please be sure to leave a comment and/or give this recipe a rating! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Pumpkin Chocolate Chip Cookies
- 1 cup pumpkin canned
- 1 cup organic cane sugar
- ¼ cup canola oil
- ¼ cup applesauce
- 1 teaspoon milk
- 1 egg
- 1 tablespoon vanilla extract
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semisweet chocolate chips
- Preheat oven to 350°F and line two cookie sheets with parchment paper.
- In a large bowl, whisk the pumpkin, sugar, oil, applesauce, egg and vanilla extract until smooth. Dissolve the baking soda with the milk and stir into the wet ingredient mixture.
- In another medium bowl, toss together the flour baking powder, ground cinnamon, and salt.
- Pour the dry ingredients into the wet ingredients and mix together with a rubber spatula. Fold in the chocolate chips.
- Use cookie scoop to drop cookie dough on prepared cookie sheets.
- Bake 10 minutes or until lightly brown and firm.
- Allow the cookies to cool for 10 minutes on the cookie sheets before transferring to a wire rack.
- I swapped ¼ cup of the vegetable oil for applesauce
- I used organic cane sugar instead of white sugar
- I also used 1 ½ cups of chocolate chips instead of the recommended 2 cups.
- To make it vegan, substitute the egg for a flax egg, which is made by mixing together 1 tablespoon flaxseed with 2 tablespoons water and letting it rest for 5 minutes. You can also skip the egg entirely. And you can use non-dairy milk.