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You are here: Home / Recipes / Spiced Pumpkin Chocolate Chip Cookies

Spiced Pumpkin Chocolate Chip Cookies

November 3, 2016 by Finite Foodie Leave a Comment

These cookies will be soft and tender, almost cake-like. Pumpkin takes the place of eggs, so they’re easier than most to convert to vegan by substituting coconut oil for the butter, if desired. Made with whole wheat flour, pumpkin, and pumpkin seeds (or nuts), these are a relatively healthful cookie. (We have used white flour or a combination of white and whole wheat for those people who are, well, you know–not ready for healthier options!)

We’ve also made them with Bob’s Red Mill Gluten Free 1 to 1 Baking Flour, which can be substituted for the wheat flour in both regular or vegan versions. However, you will probably want to cook them an extra minute or two. Compare: regular recipe on the left, vegan and gluten-free on the right.

Want to save even more time? Make drop cookies instead of rolling each one:


Difficulty:
Easy!
Cost:
Moderate
Serves:30cookies
Serving Size:1 cookie
Spiced Pumpkin Chocolate Chip Cookies
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Add to Meal Plan:
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We love pumpkin pie spices, so we didn't skimp. These spiced cookies are not too sweet, and are also good made with coconut sugar. You'll need to chill the dough, so don't preheat the oven until you're ready to bake them.
  • CourseDessert
  • CuisineAmerican
Tools:measuring cups and spoons, medium bowl, large (4-quart) saucepan, baking sheet
Prep Time
15 minutes
Cook Time Passive Time
10-12 minutes per batch 1 hour (preferably)
Prep Time
15 minutes
Cook Time Passive Time
10-12 minutes per batch 1 hour (preferably)
Difficulty:
Easy!
Cost:
Moderate
Serves:30cookies
Serving Size:1 cookie
Spiced Pumpkin Chocolate Chip Cookies
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
We love pumpkin pie spices, so we didn't skimp. These spiced cookies are not too sweet, and are also good made with coconut sugar. You'll need to chill the dough, so don't preheat the oven until you're ready to bake them.
  • CourseDessert
  • CuisineAmerican
Tools:measuring cups and spoons, medium bowl, large (4-quart) saucepan, baking sheet
Prep Time
15 minutes
Cook Time Passive Time
10-12 minutes per batch 1 hour (preferably)
Prep Time
15 minutes
Cook Time Passive Time
10-12 minutes per batch 1 hour (preferably)
Ingredients
Dry ingredients:
  • 1-1/2 cups whole wheat flour (pastry flour recommended)
  • 2 tablespoons whole wheat flour (pastry flour recommended)
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 pinch ground cloves
Wet ingredients:
  • 1/2 cup butter (1 stick)
  • 3/4 cup granulated sugar *
  • 1/2 cup pumpkin purée
  • 1 teaspoon vanilla (optional)
Add-ins:
  • 1/2 cup dark chocolate chips or chunks
  • 1/4 cup pumpkin seeds or 1/2 cup chopped nuts
Servings: cookies
Units:
Instructions
  1. Combine dry ingredients in a medium bowl. Stir gently with a spoon.
  2. Melt butter in a large saucepan over low heat. Stir in sugar to dissolve. Add pumpkin and vanilla. Stir until smooth.
  3. Add dry ingredients to pumpkin mixture and stir until flour mixture is incorporated.
  4. Stir in chocolate chips and pumpkin seeds. NOTE: If using mini chocolate chips, it’s best to chill the dough 5 to 10 minutes before stirring in the chips, so they won't melt.
  5. Chill dough about 1 hour, or until firm and ready to cook.
To bake:
  1. Preheat oven to 350°F. Spray or rub oil onto a baking sheet, unless it’s non-stick.
  2. Scoop out 1 heaping tablespoon per cookie and roll into a ball (about 1-1/2 inch in diameter). Place on the baking sheet, and flatten slightly with the palm of your hand.
  3. Bake 12 minutes. Cool slightly, then transfer to cooling rack. If you don’t have a rack, place on a plate, paper towel, or piece of waxed or parchment paper. Store in an airtight container once they have cooled completely.
Recipe Notes

*Tip: Make these more healthful by using coconut sugar, date sugar, Sucanat, or similar natural sugar. Do not use moist brown sugar, since these cookies are moist enough already.

VARIATIONS:

  • Vegan: Substitute coconut oil for butter.
  • Gluten-free: Substitute all-purpose gluten-free flour for whole wheat flour.
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Filed Under: Bobbi's Favorites, Desserts, Fall Favorites Tagged With: chewy, chocolate chip, cookies, fall dessert, healthful, pumpkin, pumpkin seeds, soft, spice

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