Pumpkin Chocolate Chip Cookies

Pumpkin season has clearly commenced!! Does anyone else feel like you can't even walk out of your house without being attacked by Pumpkin Spice everything? Pumpkin spice candles, cool. Pumpkin spice lattes, not my fave, but I get it. Pumpkin spice bath bombs, weird. Pumpkin spice gum. Pumpkin spice protein powder. They even make a pumpkin spice hummus! And pumpkin spice Pringles. Google it if you don't believe me.

But I will admit, amongst allllll of that, I am an absolute sucker for these pumpkin cookies. Not only delicious, but also guilt-free. Unlike most cookie recipes, this one doesn't call for butter, oil or eggs, which means less calories and less cholesterol. (I feel like I really aged myself with that last sentence.) They are pretty amazing though! And if you get the bake time right, you'll get the perfect crunch to chewy cookie ratio!

Prep time: 10 min

Bake time: 20 min

Total time: 30 min

Yields: 16 cookies


1 cup pumpkin puree

1/3 cup apple sauce

1 tsp cinnamon

1/4 tsp nutmeg

1 tsp vanilla extract

1 cup light brown sugar

1 1/2 cup all purpose flour

1 tsp baking powder

pinch of salt

6oz chocolate chips (I like using about a 1/2 cup of semi-sweet and a 1/2 cup of milk chocolate chips. And good quality chips, like Ghirardelli can really up your cookie game!)


1. Preheat oven to 350 degrees F

2. In a medium bowl, mix together pumpkin puree, applesauce, cinnamon, nutmeg and vanilla extract. Stir in the brown sugar (you can use only light brown sugar to make it simple if you're buying ingredients, otherwise I like to do half light brown and half dark brown sugar). Add the baking powder and and slowly stir in your flour and a pinch of salt. Once the dough is all mixed together and smooth, add in your chocolate chips chocolate chips until they're evenly dispersed throughout the dough. You can either chill your dough in the fridge, covered until ready...or get ta baking!

3. Line a baking sheet with parchment paper and drop large spoonfuls of dough two inches apart. I usually fit about eight cookies per sheet so I don't overcrowd them and end up with one giant cookie.

4. Bake for 15-22 minutes or until the edges and bottoms start to brown. Once they've cooled off for a few minutes, I usually "taste test" 1 to 3 cookies just to make sure they are perfect.

These babies are best eaten when just fresh out of the oven, but they'll last for a week if kept in the fridge or even longer if stored in the freezer! If I manage to not eat them all on the first day and save a few, I like to microwave them for about 15 seconds and so the cookie is perfectly warmed and the chocolate gets gooey.

Let me know if you make them and what you think! Did you get creative and use halloween candy instead of chocolate chips? Did you share with friends? Did you eat them all by yourself? Tell me on Twitter! I'd love to know :)

#recipes #fall #pumpkin #cookie #dessert #baking


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