Chocolate Chip Pumpkin Cookies

We are getting close to the end of The Cookie Writer’s pumpkin theme week!

Day One: Homemade Pumpkin Puree

Day Two: Pumpkin Butter

Day Three: Two-Ingredient Pumpkin Cookies

Chocolate Chip Pumpkin Cookies 6

Day four brings us a twist on a classic recipe. These chocolate chip pumpkin cookies were outstanding! There are three non-pumpkin lovers in this household and every one of us enjoyed them thoroughly. I gave the rest to a friend who is an extreme pumpkin lover (he was a bit sad that the pumpkin spiced latte was no longer in season.) Plus, with all the recipes I have been baking and cooking for the past few weeks, food is starting to add up. We have a TON of leftovers! I love living far from the city-life, but sometimes it would be nice to live closer to friend’s who enjoy my cooking. It would keep us from eating all these treats!

Chocolate Chip Pumpkin Cookies 4

Nonetheless, I have high hopes that my daughter will love to cook. She already shows interest, and what child wouldn’t want some delicious chocolate chip pumpkin cookies?! If you are concerned about the chocolate aspect, I can see raisins working perfectly in these pumpkin cookies. I do not care for raisins, but my daughter loves them. Nothing better than having a child who eats just about anything (she is the best little taste-tester a mom can have!)

Chocolate Chip Pumpkin Cookies 1

So, whether chocolate or raisins, or maybe even some pecans, these pumpkin cookies will sure to be a hit. Not overly sweet, and no knock-you-out pumpkin flavour (you could sub in some pumpkin spice for more pumpkin flavour if you like.) I will admit, the pumpkin cookies were soft and moist, almost cake like in texture, but not too dense. Give them a try, you will not be disappointed!

Chocolate Chip Pumpkin Cookies 2

Chocolate Chip Pumpkin Cookies
Prep time
Cook time
Total time
Serves: 30 cookies
  • ½ cup butter, room temperature
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 1 egg, room temperature
  • 1 tsp. vanilla
  • ½ cup pumpkin puree
  • 1½ cups whole wheat flour
  • 1 tsp. baking soda
  • ⅛ tsp. cloves
  • ⅛ tsp. allspice
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • ⅛ tsp. ginger
  • ½ - ¾ cup chocolate chips
  1. Preheat oven to 350F. Line a baking sheet with parchment paper.
  2. Add the butter and sugars to the bowl of your stand mixer. Beat until light and fluffy. Add the vanilla and egg and mix until combined (scraping down the sides if necessary.) Add the pumpkin puree and mix until just combined.
  3. Sift together the flour, baking soda, cloves, allspice, cinnamon, nutmeg, and ginger. With the mixer on low, slowly add the flour mixture and mix until just combined. Stir in the chocolate chips.
  4. Measure out one tablespoon-sized portions and roll into balls. The dough may seem a bit sticky, but it will be fine. Bake for 8-10 minutes, or until golden brown. Allow to cool for 5 minutes on the sheet before moving to wire rack.

Chocolate Chip Pumpkin Cookies 3

The use of whole wheat flour in this recipe was decided upon because I tend to always cook with all-purpose flour and I have found my bag of whole wheat flour has been sitting around for some time (don’t worry, it is still good!) You could easily sub in all-purpose flour here. I found the pumpkin cookies with the whole wheat flour had a nice combination with the pumpkin spice. It reminded me of pie, in cookie form! Plus, they are a bit healthier! I didn’t say healthy, a said a “bit” healthier. This recipe would work nicely gluten-free, I believe. I tend to use Robin Hood’s Nutri Flour Blend (gluten-free) and while it does give recipes a grainy texture, I have been finding with a bit more added moisture, the baked goods turn out quite nice. I would never convert to a gluten-free diet unless necessary (read Celiac,) but some people have no choice, so consider throwing pumpkin puree into your next gluten-free cookie recipe.

Chocolate Chip Pumpkin Cookies 5

Previous Posts

Two-Ingredient Pumpkin Cookies 7

Two-Ingredient Pumpkin Cookies

Pumpkins! Day One: Homemade Pumpkin Puree Day Two: Pumpkin Butter I have to say, today’s two-ingredient pumpkin cookies are inspired by all those other two-ingredient cookie recipes out there. You know the ones, the banana and oat cookies, or the coconut and banana cookies. All natural ingredients with no additional fillers! Plus, you can add…

Read More »

Homemade Pumpkin Butter in the Slow Cooker 5

Homemade Pumpkin Butter in the Slow Cooker

Pumpkins, pumpkins, pumpkins! It is pumpkin week here at The Cookie Writer! Day One: Homemade Pumpkin Puree I believe all my pumpkin recipes will have used pumpkin puree, so checking out the first post to pumpkin week is probably ideal! Depending on how many of each item you make, you may get away making all…

Read More »

More Exciting Content!

Homemade Pumpkin Puree 7

Homemade Pumpkin Puree

I am liking the previous theme weeks I have completed (please see Rhubarb Week and Chocolate Chip Cookies Week.) So I decided to hold another theme week!! One a month, or even once every two months doesn’t seem too bad to hold a theme week, especially when the holidays are around! Today marks the first…

Read More »

Stuffed Crust BBQ Chicken Pizza with Mushrooms and Onions 5

BBQ Chicken Pizza with Mushrooms and Onions

You know when you go to restaurants and you have your specific dish you order? Everyone has a favourite. I love risotto. If risotto is on the menu, I am getting it, no doubts about it. I am also partial to anything with balsamic vinegar. Don’t ask. My sister is so predictable. I could order…

Read More »