It’s been awhile since we’ve made our pumpkin breakfast cookies, so when I suggested it as one of our kids’ kitchen recipes this week, Ella was excited but convinced me to make a slightly more indulgent pumpkin cookie.
This pumpkin chocolate chip cookie recipe is still mostly healthy, with low sugar, whole wheat flour, and real pumpkin – but all the kids seem to care about are those chocolate chips!
These pumpkin chocolate chip cookies are chewy and just slightly sweet, allowing the taste of the pumpkin to really shine. We also tried making these with oatmeal, but the kids seemed to prefer the softer texture of these.
I also added a bit of sea salt to the “grown up” cookies – it’s my go-to flavour enhancer!
Also, like any “wet” cookie dough, these cookies bake a lot better if you press them down into a final cookie shape, rather than baking them as a ball or mound – kind of like how you need to squish peanut butter cookies down with a fork, these pumpkin chocolate chip cookies need a bit of decompressing before baking, otherwise, the center remains too wet for my liking.
We stuck to just cinnamon for these cookies, but I have made pumpkin spice optional. I have a couple of children who have had their fill of pumpkin spice for the season, but either way, these cookies are a delicious & healthy treat!
- 1 1/2 cups whole wheat flour
- 1/2 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/4 teaspoon salt (or 1 teaspoon if serving to adults)
- 1/3 cup coconut sugar (or brown sugar)
- 2 Tablespoons browned butter or coconut oil
- 1 cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon molasses, optional
- 1/2 cup chocolate chips
- 1/2 teaspoon nutmeg, optional
- 1/2 teaspoon ginger, optional
- 1/2 teaspoon cloves, optional
- If using butter, brown the butter in a saucepan, melting it and waiting until small brown solids start to appear before taking it off of the heat. Set aside to cool.
- Preheat oven to 325F.
- Stir flour, baking powder, cinnamon, salt, and optional pumpkin spices together in a large bowl. Set aside.
- Once slightly cooled, beat the browned butter or melted oil with the sugar until light and fluffy, about 1 minute. Beat in the egg, pumpkin, vanilla, and optional molasses.
- Incorporate the dry ingredients into the pumpkin batter, one cup at a time. Mix until just combined.
- Add the chocolate chips, and then portion out tablespoon-sized mounds onto a parchment paper-lined baking sheet. (We prefer silicone mats to parchment paper, but use what works for you.)
- Press the cookie mounds down slightly, as the cookies will not flatten as they bake.
- Bake 12-15 minutes until firm to the touch.
Check out some more pumpkin cookie recipes from my fellow food bloggers below:
The theme this month is Pumpkin! It is only October–you can’t possibly be tired of this glorious symbol of the fall harvest yet! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.
You can also just use us as a great resource for cookie recipes–be sure to check out our Pinterest Board and our monthly posts (you can find all of them at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month!
Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of our bloggers have made this month:
- Mexican Chocolate Pepita Shortbread Cookies by Magnolia Days
- Peanut Butter Pumpkin Cookies by Food Lust People Love
- Pumpkin Butterscotch Chip Cookies by A Shaggy Dough Story
- Pumpkin Chocolate Chip Cookies by Karen’s Kitchen Stories
- Pumpkin Chocolate Chip Cookies by Stay at Home Mama
- Pumpkin Date Cookies by Upstate Ramblings
- Pumpkin Drop Cookies with White Chocolate Chunks by The Spiced Life
- Pumpkin Oatmeal with White Chocolate M&Ms by Our Good Life
- Pumpkin, Oats and Sunflower Seeds Cookies by ISingCakes & More
- Pumpkin Spice Cookies by 2Cookin’ Mamas
- Pumpkin Spice Cut Out Cookies by A Baker’s House
- Pumpkin Thumbprints by Flours & Frostings