- Food: Pumpkin Chocolate Chip Cookies
- Writer: Nicolas Wilson
- Content-Type: Food Blog
On a chilly fall day, these pumpkin chocolate chip cookies are exactly what I’m looking for. They’re soft, fluffy, spiced to perfection, and packed with gooey chocolate delight.
I had planned to share these pumpkin chocolate chip cookies in October, but we finished them early, they were delicious, and I couldn’t wait any longer.
Whether it’s fall or not, these cookies are delicious! What’s not to love about oats, pumpkin, cinnamon, spices, and chocolate baked into huge soft pillowy cookies? These pumpkin chocolate chip cookies are vegan, gluten-free, and nut-free (! ), making them ideal for lunchboxes.
Many of you have inquired about how to make these carrot cookies without nuts. That recipe truly needs the almond butter to hold it together, however.
This version holds together well thanks to the pumpkin puree. It’s also quicker than grating carrots, so you’ll prepare them more frequently, but be warned: they’ll disappear much faster.
Ingredients for Pumpkin Chocolate Chip Cookies
These pumpkin chocolate chip cookies are soft, fluffy, and incredibly delicious, but they’re also secretly nutritious! Here’s what makes them so delicious (and healthy!):
- In these vegan pumpkin cookies, flaxseed replaces the egg. It also adds fiber and omega-3 fatty acids.
- They are incredibly fluffy and delicate because of the use of oat flour.
- They have a great oatmeal cookie texture and flavor thanks to the whole rolled oats.
- The right tones of pumpkin spice come from cinnamon and nutmeg.
- The pumpkin puree is the true star of this dish. It serves as a binder and is high in Vitamin A, in addition to supplying important pumpkin taste.
- They’re sweetened with cane sugar.
- Coconut oil provides a layer of richness to the dish.
- Their flavor is enhanced by the addition of vanilla extract.
- They’re also deliciously gooey and chocolatey thanks to the chocolate chips.
How to Make Chocolate Chip Pumpkin Cookies?
These cookies are light and fluffy, and they’re packed with pumpkin flavor, but one of the nicest things about them is how simple they are to make! This is what you must do:
- Stir together flaxseed and water to make a flax egg, then set it aside to thicken.
- After that, mix the dry ingredients.
- Also, whisk together the wet ingredients, including the flax egg!
- Combine the wet and dry ingredients in a mixing bowl, then fold in the chocolate chips.
- Drop dollops of dough onto a parchment-lined baking sheet and bake until lightly browned and smelling like pumpkin spice.
- Finally, allow the cookies to cool on the baking sheet (the most difficult step!) before serving them with coffee, tea, or a cold glass of milk.
These pumpkin cookies have a cakey texture and taste like a delicious muffin top. You could eat one for breakfast or as a guilt-free midday snack or dessert, just like these Blueberry Breakfast Cookies.
They also freeze well. If you do decide to freeze them, let them defrost at room temperature for an hour (or so), or microwave them for 8-10 seconds. I adore thawing one in the afternoon with a cup of tea.
Variations on the Pumpkin Chocolate Chip Cookie
Do you want to shake things up a little? Here are some suggestions:
- If you don’t like chocolate, use walnuts, pecans, or dried cherries for the chocolate chips.
- Do you prefer chocolate with nuts or chocolate with cherries? Then divide the chocolate chips and another mix-in in half.
- Experiment with the spices. Cinnamon and nutmeg are my favorites, but cardamom, allspice, and/or ginger would also work well. If you have pumpkin pie spice on hand, go ahead and use it!
- Use a different type of squash! Although this recipe calls for canned pumpkin puree, it would also work well with baked and mashed kabocha, butternut, or buttercup squash. For step-by-step directions on how to prepare your pumpkin puree, see this post. (Also, canned pumpkin frequently contains a variety of squash kinds!)
Cookies with Pumpkin and Chocolate Chips
|Preparation time: 10 minutes
16-minute cook time
Time spent: 26 minutes
These soft and cakey pumpkin chocolate chip cookies are more akin to these Carrot Breakfast Cookies or a lovely muffin top than a traditional flat and crisp/chewy cookie. This is a great October treat!
- 1 tablespoon ground flaxseed meal
- 2½ tablespoons warm water
- 2 cups oat flour
- 1 cup gluten-free whole-rolled oats
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¾ cup canned pumpkin puree
- ¾ cup cane sugar
- ½ cup melted warm coconut oil
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a large baking sheet with parchment paper.
- Combine the flaxseed and water in a small bowl. Stir in the cornstarch and set aside to thicken.
- To make the oat flour, grind 2 1/4 cups of rolled oats into fine flour in a food processor or blender, then measure out 2 cups.
- Combine the oat flour, whole rolled oats, baking soda, cinnamon, salt, and nutmeg in a large mixing basin.
- Whisk together the pumpkin, sugar, coconut oil, and vanilla in a medium mixing basin. Stir in the thickened flaxseed mixture until it is completely incorporated.
- Stir together the pumpkin mixture and the dry ingredients in a mixing dish. Combine the chocolate chips and fold them in. Drop dollops of cookie dough onto the baking sheet with a big cookie scoop.
- Bake for 16 to 19 minutes, or until golden brown on top (do not underbake). Allow 5 minutes for the cookies to cool on the baking sheet before transferring them to a wire rack to cool entirely. Cookies can be stored in an airtight container or frozen once completely cold.