Description
Soft, spiced, and studded with chocolate chips, these classic pumpkin chocolate chip cookies are perfect for cozy fall baking. No butter needed, just simple pantry ingredients and a big scoop of pumpkin!
Ingredients
1 cup canned pumpkin puree
1 large egg OR ¼ cup applesauce
¾ cup granulated sugar
¼ cup brown sugar
¼ cup + 2 tbsp canola oil (omit 2 tbsp for fluffier cookies)
1 tsp vanilla extract
1½ tsp ground cinnamon OR pumpkin spice
½ tsp salt
½ tsp baking soda
2 tsp baking powder
2 cups all-purpose flour
1⅓ cups semi-sweet chocolate chips
Instructions
1. Preheat oven to 375°F. Line cookie sheets with parchment paper or spray with non-stick spray.
2. In a medium bowl, whisk together pumpkin, egg/applesauce, sugars, oil, vanilla, and cinnamon until blended.
3. In a separate bowl, combine salt, baking soda, baking powder, and flour.
4. Add dry ingredients to wet mixture and stir until just combined.
5. Stir in chocolate chips.
6. Drop dough by rounded tablespoon or small cookie scoop onto prepared baking sheets (12 per sheet).
7. Bake for 10–13 minutes until set.
8. Remove from tray and cool on wire rack.
Notes
No butter is used in this recipe.
Store in an airtight container for up to 7 days; flavor improves over time.
Freeze up to 3 months and thaw at room temperature before serving.
Optional mix-ins: raisins, cranberries, walnuts, pecans, nutmeg, ginger, cloves.
Top with cream cheese or chocolate frosting for an extra treat.
- Prep Time: 25 minutes
- Cook Time: 10–13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9g
- Sodium: 65mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg