These pumpkin chocolate chip cookies are soft and chewy, warm and gooey, and perfect for fall! This better-for-you treat is easy to fit within your daily macros.<\/p>\n
![\"Several](\"https:\/\/dontwastethecrumbs.com\/wp-content\/uploads\/2020\/10\/Pumpkin-Chocolate-Chip-Cookies-Cover.jpg.webp)
\n<\/picture>\n<\/figure>\n<\/div>\nWhen the fall season comes, I\u2019m all about everything pumpkin:<\/p>\n
But I\u2019m also a sucker for chocolate. Really, that\u2019s a year-round indulgence.<\/p>\n
So, I figure, why not make pumpkin chocolate chip cookies and have the best of both worlds?!<\/p>\n
How do you make the best pumpkin chocolate chip cookies?<\/strong><\/h3>\nPumpkin chocolate chip cookies blend warm autumn spices with sweet, melty chocolate for a rich, tender treat that can\u2019t be beat!<\/p>\n
PUMPKIN CHOCOLATE CHIP COOKIES<\/strong><\/h2>\nThese pumpkin chocolate chip cookies are everything you love about a classic chocolate chip cookie recipe:<\/p>\n
\n- Easy to make<\/li>\n
- Soft and chewy<\/li>\n
- Easy to double or triple<\/li>\n
- Freezer-friendly before or after baking<\/li>\n
- DELICIOUS!<\/li>\n<\/ul>\n
But when you add the pumpkin puree and those warm and cozy fall spices?<\/p>\n
Oh my goodness\u2026 it\u2019s a flavor explosion, folks!<\/p>\n
\n![\"Eight](\"https:\/\/dontwastethecrumbs.com\/wp-content\/uploads\/2022\/10\/Pumpkin-Chocolate-Chip-Cookies-2.jpg\")
\n<\/picture>\n<\/figure>\n<\/div>\nHEALTHY PUMPKIN CHIP COOKIES INGREDIENTS<\/strong><\/h2>\nIf you\u2019re a fan of pumpkin or a fan of cookies or have tried other pumpkin cookie recipes, you probably have most of the ingredients for healthy pumpkin chip cookies already in your pantry:<\/p>\n
\n- Butter.<\/strong> We are starting with melted butter for this recipe, which makes chewy pumpkin cookies. Pumpkin chocolate chip cookies with oil end up with a more cakey texture.<\/li>\n
- Sugar.<\/strong> Use less processed sugar instead of white granulated sugar. I recommend coconut sugar<\/a>.<\/li>\n
- Vanilla Extract.<\/strong> Here\u2019s how to make your own<\/a>.<\/li>\n
- Pureed Pumpkin.<\/strong> Make sure to grab canned pumpkin puree from the store, not pumpkin pie filling, or you can make your own pumpkin puree<\/a>.<\/li>\n
- Flour.<\/strong> I use whole wheat flour<\/a> instead of all-purpose flour. I like to make these einkorn flour pumpkin and chocolate chip cookies.<\/li>\n
- Salt.<\/strong> A bit of salt<\/a> helps enhance the sweetness in baked goods.<\/li>\n
- Baking Powder + Baking Soda.<\/strong> Both baking powder<\/a> and baking soda<\/a> are necessary so that the cookies turn out soft and chewy, not flat and dense.<\/li>\n
- Cinnamon + Ginger + Nutmeg + Clove.<\/strong> You can also use Pumpkin Pie Spice<\/a> instead.<\/li>\n
- Chocolate Chips.<\/strong> Using dark chocolate chips<\/a> instead of the typical semisweet chocolate chips is another way to cut down on the sugar in this recipe and make them just a little bit better for you.<\/li>\n<\/ul>\n
You\u2019ll notice there aren\u2019t any eggs in these chocolate chip and pumpkin cookies. There\u2019s enough moisture from the pureed pumpkin and enough lift from the baking soda and baking powder that a large egg isn\u2019t necessary here.<\/p>\n
\n![\"Twelve](\"https:\/\/dontwastethecrumbs.com\/wp-content\/uploads\/2020\/10\/Pumpkin-Chocolate-Chip-Cookies-1.jpg\")
\n<\/picture>\n<\/figure>\n<\/div>\nHOW TO MAKE PUMPKIN CHOCOLATE CHUNK COOKIES<\/strong><\/h2>\nThese pumpkin chocolate chunk cookies come together really quickly:<\/p>\n
Step 1. Line a <\/strong>large baking sheet<\/strong><\/a> or two smaller baking sheets with a silpat mat<\/a> or parchment paper<\/a>.<\/p>\nStep 2. In a <\/strong>large bowl<\/strong><\/a> with a <\/strong>hand mixer<\/strong><\/a>,<\/strong> or in the bowl of a stand mixer<\/a> with a paddle blade, beat together melted butter and sugar<\/a> until light in color, about 2 minutes. Scrape down the sides of the bowl and the beater\/blade.<\/p>\nStep 3. Add <\/strong>pumpkin puree<\/strong><\/a> and vanilla extract<\/a> and whisk<\/a> until everything is well incorporated, for about 2 minutes. Scrape down the sides of the bowl and the beater\/blade to get all the batter mixed in.<\/p>\nStep 4. Add dry ingredients:<\/strong> flour<\/a>, cinnamon<\/a>, salt<\/a>, baking powder<\/a>, baking soda<\/a>, ginger, nutmeg, cloves, and chocolate chips<\/a>, and mix on low JUST until combined.<\/p>\nStep 5. Using a <\/strong>cookie scoop<\/strong><\/a>,<\/strong> scoop two scoops of dough per cookie onto the prepared cookie sheet. Leave about 2-3\u201d of space between cookie dough balls. (If you\u2019re using these USA baking pans<\/a> and these silpat mats<\/a>, you\u2019ll get 12 cookies per pan.)<\/p>\nStep 6. When you\u2019ve scooped all the cookies,<\/strong> working with one at a time, PRESS (not roll) the double scoop of dough into a ball using the palm of your hands. Place the dough back onto the baking pan and press down slightly. Repeat the process for all the cookies.<\/p>\nStep 7. Chill the dough for 30 minutes.<\/strong> This is a required step that you cannot skip.<\/p>\nStep 8. When you\u2019re ready to bake,<\/strong> preheat the oven to 350F.<\/p>\nStep 9. Bake the cookies for 10-12 minutes.<\/strong> Allow the chewy pumpkin chip cookies to cool on the baking pan for 10 minutes before placing them on a wire rack<\/a> to cool completely.<\/p>\nStore pumpkin chocolate chip cookies in an airtight container<\/a> for up to 1 week or freeze for up to 3 months. If you find they\u2019re getting sticky or moist on the counter, pop the container in the fridge. You can also freeze cookie dough using this tutorial<\/a>.<\/p>\n\n![\"Several](\"https:\/\/dontwastethecrumbs.com\/wp-content\/uploads\/2022\/10\/Pumpkin-Chocolate-Chip-Cookies-3.jpg\")
\n<\/picture>\n<\/figure>\n<\/div>\nTIPS FOR THE BEST PUMPKIN AND CHOCOLATE CHIP COOKIES<\/strong><\/h2>\n\n- Chill the dough for 30 minutes.<\/strong> This is mandatory for this recipe and cannot be skipped! Please make sure you plan accordingly. This helps the cookies keep a puffy, rounded shape instead of spreading and turning out flat.<\/li>\n
- Use a cookie scoop.<\/strong> I absolutely LOVE this cookie scoop<\/a> because it makes all of my pumpkin chocolate chip cookies the same size. Plus, the kids don\u2019t argue over who gets the bigger cookie!!<\/li>\n
- After you roll the dough, press it down gently.<\/strong> As long as you chill the dough first, the pumpkin choco chip cookies won\u2019t spread much, so you\u2019ll want to press down gently to get a more disc shape than ball shape.<\/li>\n
- Add chopped <\/strong>pecans<\/strong><\/a> with the chocolate chips<\/a> for an extra indulgent cookie.<\/li>\n<\/ul>\n\n
![\"A](\"https:\/\/dontwastethecrumbs.com\/wp-content\/uploads\/2022\/10\/Pumpkin-Chocolate-Chip-Cookies-5.jpg\")
\n<\/picture>\n<\/figure>\n<\/div>\nMORE EASY PUMPKIN RECIPES<\/strong><\/h2>\nStill in a pumpkin mood? Me too! Since you\u2019ll have some of the can of pumpkin puree left over, it\u2019s the perfect time to try one of these other yummy pumpkin recipes:<\/p>\n
PUMPKIN CHOCOLATE CHIPS COOKIES AND MACRO TRACKING<\/strong><\/h2>\nThe first step in eating real food is taking small steps to improve what you\u2019re eating. For these pumpkin and chocolate chip cookies, we\u2019ve used higher-quality flour and sugar, lowered the overall sugar content, and included pumpkin puree, which has fiber, potassium, and plenty of vitamin A<\/a>!<\/p>\nEnjoying treats, especially homemade treats with simple ingredients, is a great start, but it\u2019s not enough. You also need to make sure you\u2019re getting enough protein to fuel your body, and the right balance of carbs and fats for YOU.<\/p>\n
And you still get to eat cookies.<\/p>\n
Want to learn more about macros, nutrition goals, and accurately tracking what you eat? <\/em>Grab my free guide here<\/em><\/a> to start achieving your real body goals by eating the foods you love.<\/em><\/p>\n\n![\"A](\"https:\/\/dontwastethecrumbs.com\/wp-content\/uploads\/2022\/10\/Pumpkin-Chocolate-Chip-Cookies-4.jpg\")
\n<\/picture>\n<\/figure>\n<\/div>\nCHOCOLATE CHIP AND PUMPKIN COOKIES FAQS<\/strong><\/h2>\n\n\n\nWhat ingredient makes a cookie soft and chewy?<\/strong><\/h3>\n\nIn this recipe, it\u2019s the pumpkin! Not only does the pumpkin eliminate the need for eggs, but this awesome vegetable also keeps the cookies super moist, soft, and chewy!<\/p>\n<\/div>\n<\/div>\n
\nWhat brand of pumpkin is best for chocolate chip and pumpkin cookies?<\/strong><\/h3>\n
These pumpkin chocolate chip cookies are everything you love about a classic chocolate chip cookie recipe:<\/p>\n
- \n
- Easy to make<\/li>\n
- Soft and chewy<\/li>\n
- Easy to double or triple<\/li>\n
- Freezer-friendly before or after baking<\/li>\n
- DELICIOUS!<\/li>\n<\/ul>\n
But when you add the pumpkin puree and those warm and cozy fall spices?<\/p>\n
Oh my goodness\u2026 it\u2019s a flavor explosion, folks!<\/p>\n
\n\n<\/picture>\n<\/figure>\n<\/div>\nHEALTHY PUMPKIN CHIP COOKIES INGREDIENTS<\/strong><\/h2>\n
If you\u2019re a fan of pumpkin or a fan of cookies or have tried other pumpkin cookie recipes, you probably have most of the ingredients for healthy pumpkin chip cookies already in your pantry:<\/p>\n
- \n
- Butter.<\/strong> We are starting with melted butter for this recipe, which makes chewy pumpkin cookies. Pumpkin chocolate chip cookies with oil end up with a more cakey texture.<\/li>\n
- Sugar.<\/strong> Use less processed sugar instead of white granulated sugar. I recommend coconut sugar<\/a>.<\/li>\n
- Vanilla Extract.<\/strong> Here\u2019s how to make your own<\/a>.<\/li>\n
- Pureed Pumpkin.<\/strong> Make sure to grab canned pumpkin puree from the store, not pumpkin pie filling, or you can make your own pumpkin puree<\/a>.<\/li>\n
- Flour.<\/strong> I use whole wheat flour<\/a> instead of all-purpose flour. I like to make these einkorn flour pumpkin and chocolate chip cookies.<\/li>\n
- Salt.<\/strong> A bit of salt<\/a> helps enhance the sweetness in baked goods.<\/li>\n
- Baking Powder + Baking Soda.<\/strong> Both baking powder<\/a> and baking soda<\/a> are necessary so that the cookies turn out soft and chewy, not flat and dense.<\/li>\n
- Cinnamon + Ginger + Nutmeg + Clove.<\/strong> You can also use Pumpkin Pie Spice<\/a> instead.<\/li>\n
- Chocolate Chips.<\/strong> Using dark chocolate chips<\/a> instead of the typical semisweet chocolate chips is another way to cut down on the sugar in this recipe and make them just a little bit better for you.<\/li>\n<\/ul>\n
You\u2019ll notice there aren\u2019t any eggs in these chocolate chip and pumpkin cookies. There\u2019s enough moisture from the pureed pumpkin and enough lift from the baking soda and baking powder that a large egg isn\u2019t necessary here.<\/p>\n
\n\n<\/picture>\n<\/figure>\n<\/div>\nHOW TO MAKE PUMPKIN CHOCOLATE CHUNK COOKIES<\/strong><\/h2>\n
These pumpkin chocolate chunk cookies come together really quickly:<\/p>\n
Step 1. Line a <\/strong>large baking sheet<\/strong><\/a> or two smaller baking sheets with a silpat mat<\/a> or parchment paper<\/a>.<\/p>\n
Step 2. In a <\/strong>large bowl<\/strong><\/a> with a <\/strong>hand mixer<\/strong><\/a>,<\/strong> or in the bowl of a stand mixer<\/a> with a paddle blade, beat together melted butter and sugar<\/a> until light in color, about 2 minutes. Scrape down the sides of the bowl and the beater\/blade.<\/p>\n
Step 3. Add <\/strong>pumpkin puree<\/strong><\/a> and vanilla extract<\/a> and whisk<\/a> until everything is well incorporated, for about 2 minutes. Scrape down the sides of the bowl and the beater\/blade to get all the batter mixed in.<\/p>\n
Step 4. Add dry ingredients:<\/strong> flour<\/a>, cinnamon<\/a>, salt<\/a>, baking powder<\/a>, baking soda<\/a>, ginger, nutmeg, cloves, and chocolate chips<\/a>, and mix on low JUST until combined.<\/p>\n
Step 5. Using a <\/strong>cookie scoop<\/strong><\/a>,<\/strong> scoop two scoops of dough per cookie onto the prepared cookie sheet. Leave about 2-3\u201d of space between cookie dough balls. (If you\u2019re using these USA baking pans<\/a> and these silpat mats<\/a>, you\u2019ll get 12 cookies per pan.)<\/p>\n
Step 6. When you\u2019ve scooped all the cookies,<\/strong> working with one at a time, PRESS (not roll) the double scoop of dough into a ball using the palm of your hands. Place the dough back onto the baking pan and press down slightly. Repeat the process for all the cookies.<\/p>\n
Step 7. Chill the dough for 30 minutes.<\/strong> This is a required step that you cannot skip.<\/p>\n
Step 8. When you\u2019re ready to bake,<\/strong> preheat the oven to 350F.<\/p>\n
Step 9. Bake the cookies for 10-12 minutes.<\/strong> Allow the chewy pumpkin chip cookies to cool on the baking pan for 10 minutes before placing them on a wire rack<\/a> to cool completely.<\/p>\n
Store pumpkin chocolate chip cookies in an airtight container<\/a> for up to 1 week or freeze for up to 3 months. If you find they\u2019re getting sticky or moist on the counter, pop the container in the fridge. You can also freeze cookie dough using this tutorial<\/a>.<\/p>\n
\n\n<\/picture>\n<\/figure>\n<\/div>\nTIPS FOR THE BEST PUMPKIN AND CHOCOLATE CHIP COOKIES<\/strong><\/h2>\n
- \n
- Chill the dough for 30 minutes.<\/strong> This is mandatory for this recipe and cannot be skipped! Please make sure you plan accordingly. This helps the cookies keep a puffy, rounded shape instead of spreading and turning out flat.<\/li>\n
- Use a cookie scoop.<\/strong> I absolutely LOVE this cookie scoop<\/a> because it makes all of my pumpkin chocolate chip cookies the same size. Plus, the kids don\u2019t argue over who gets the bigger cookie!!<\/li>\n
- After you roll the dough, press it down gently.<\/strong> As long as you chill the dough first, the pumpkin choco chip cookies won\u2019t spread much, so you\u2019ll want to press down gently to get a more disc shape than ball shape.<\/li>\n
- Add chopped <\/strong>pecans<\/strong><\/a> with the chocolate chips<\/a> for an extra indulgent cookie.<\/li>\n<\/ul>\n
\n\n<\/picture>\n<\/figure>\n<\/div>\nMORE EASY PUMPKIN RECIPES<\/strong><\/h2>\n
Still in a pumpkin mood? Me too! Since you\u2019ll have some of the can of pumpkin puree left over, it\u2019s the perfect time to try one of these other yummy pumpkin recipes:<\/p>\n
PUMPKIN CHOCOLATE CHIPS COOKIES AND MACRO TRACKING<\/strong><\/h2>\n
The first step in eating real food is taking small steps to improve what you\u2019re eating. For these pumpkin and chocolate chip cookies, we\u2019ve used higher-quality flour and sugar, lowered the overall sugar content, and included pumpkin puree, which has fiber, potassium, and plenty of vitamin A<\/a>!<\/p>\n
Enjoying treats, especially homemade treats with simple ingredients, is a great start, but it\u2019s not enough. You also need to make sure you\u2019re getting enough protein to fuel your body, and the right balance of carbs and fats for YOU.<\/p>\n
And you still get to eat cookies.<\/p>\n
Want to learn more about macros, nutrition goals, and accurately tracking what you eat? <\/em>Grab my free guide here<\/em><\/a> to start achieving your real body goals by eating the foods you love.<\/em><\/p>\n
\n\n<\/picture>\n<\/figure>\n<\/div>\nCHOCOLATE CHIP AND PUMPKIN COOKIES FAQS<\/strong><\/h2>\n
\n\n\nWhat ingredient makes a cookie soft and chewy?<\/strong><\/h3>\n
\nIn this recipe, it\u2019s the pumpkin! Not only does the pumpkin eliminate the need for eggs, but this awesome vegetable also keeps the cookies super moist, soft, and chewy!<\/p>\n<\/div>\n<\/div>\n
\nWhat brand of pumpkin is best for chocolate chip and pumpkin cookies?<\/strong><\/h3>\n
- Use a cookie scoop.<\/strong> I absolutely LOVE this cookie scoop<\/a> because it makes all of my pumpkin chocolate chip cookies the same size. Plus, the kids don\u2019t argue over who gets the bigger cookie!!<\/li>\n
- Sugar.<\/strong> Use less processed sugar instead of white granulated sugar. I recommend coconut sugar<\/a>.<\/li>\n
- Butter.<\/strong> We are starting with melted butter for this recipe, which makes chewy pumpkin cookies. Pumpkin chocolate chip cookies with oil end up with a more cakey texture.<\/li>\n
![\"Eight](\"https:\/\/dontwastethecrumbs.com\/wp-content\/uploads\/2022\/10\/Pumpkin-Chocolate-Chip-Cookies-2.jpg.webp)
\n<\/picture>\n<\/figure>\n<\/div>\n![\"Twelve](\"https:\/\/dontwastethecrumbs.com\/wp-content\/uploads\/2020\/10\/Pumpkin-Chocolate-Chip-Cookies-1.jpg.webp)
\n<\/picture>\n<\/figure>\n<\/div>\n![\"Several](\"https:\/\/dontwastethecrumbs.com\/wp-content\/uploads\/2022\/10\/Pumpkin-Chocolate-Chip-Cookies-3.jpg.webp)
\n<\/picture>\n<\/figure>\n<\/div>\n![\"A](\"https:\/\/dontwastethecrumbs.com\/wp-content\/uploads\/2022\/10\/Pumpkin-Chocolate-Chip-Cookies-5.jpg.webp)
\n<\/picture>\n<\/figure>\n<\/div>\n![\"A](\"https:\/\/dontwastethecrumbs.com\/wp-content\/uploads\/2022\/10\/Pumpkin-Chocolate-Chip-Cookies-4.jpg.webp)
\n<\/picture>\n<\/figure>\n<\/div>\n![\"Three](\"https:\/\/dontwastethecrumbs.com\/wp-content\/uploads\/2026\/04\/Protein-Muffins-web-28.jpg.webp)
\n<\/picture>\n <\/div>\n![\"cropped-Pumpkin-Chocolate-Chip-Cookies-Cover.jpg\"](\"https:\/\/dontwastethecrumbs.com\/wp-content\/uploads\/2020\/10\/cropped-Pumpkin-Chocolate-Chip-Cookies-Cover-350x466.jpg.webp)
\n<\/picture>\n<\/div>\n<\/div>\n