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Hand grabbing a cookie from a plate full of pumpkin chocolate chips cookies
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5 from 12 votes

Pumpkin Chocolate Chip Cookies

These Pumpkin Chocolate Chip Cookies are chewy, moist and perfect treat for fall - made healthier by using applesauce and whole wheat flour, but no butter!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 24 servings
Calories 161kcal
Author Yumna Jawad

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

Recipe: This recipe adapted from AllRecipes because it had over 1000 comments and 5 stars. I made a couple changes though with a few modifications:
  • I swapped 1/4 cup of the vegetable oil for applesauce
  • I used organic cane sugar instead of white sugar
  • I also used 1 1/2 cups of chocolate chips instead of the recommended 2 cups.
Storage: They will typically stay fresh in a sealed container for up to 5 days and they will continue to soften overtime due to the moisture from the pumpkin puree.
Substitutes: For best results, follow the recipe as is. However here are some common substitutions:
  • 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.
Nutritional Data: Please note that the nutrition label provided is an estimate only. It will vary based on the specific ingredients used. 

Nutrition

Serving: 2g | Calories: 161kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 105mg | Potassium: 144mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1605IU | Vitamin C: 0.4mg | Calcium: 39mg | Iron: 1.2mg