Pumpkin Chocolate Chunk Cookies
These delightfully soft pumpkin chocolate chunk cookies are perfect for anyone who loves the cozy flavors of fall! Your family and friends will absolutely love these cakelike treats that bring together the warm spices of pumpkin pie with gooey chocolate chunks. Plus, they’re made with healthier ingredients so you can feel good about enjoying them!
Recipe Details
Timing & Servings: Prep Time: 20 minutes, Additional Time: 25 minutes, Total Time: 45 minutes, Serves: 40 cookies.
Nutrition Profile: Low-Carb, Diabetes-Friendly, Nut-Free, Low-Sodium, Low-Fat, Soy-Free, Heart-Healthy, Vegetarian, Low-Calorie.
Nutrition Facts (per serving): 64 Calories, 3g Fat, 9g Carbs, 1g Protein.
Ingredients You’ll Need
Whole-wheat pastry flour: You’ll need ⅔ cup of this lighter flour that gives the cookies a tender texture. If you can’t find pastry flour, regular whole wheat flour works too! All-purpose flour: Another ⅔ cup helps create the perfect cookie structure. This is probably already sitting in your pantry!
Pumpkin pie spice: 1 ½ teaspoons brings all those cozy fall flavors like cinnamon, nutmeg, and cloves. You can make your own mix or buy it pre-made. Baking powder: 1 teaspoon helps these cookies rise and get fluffy.
Baking soda: ½ teaspoon works with the other ingredients to create that perfect soft texture. Salt: Just ½ teaspoon enhances all the other flavors beautifully.
Light brown sugar: ¾ cup packed adds sweetness and keeps the cookies moist. The molasses in brown sugar pairs perfectly with pumpkin! Large eggs: 2 eggs help bind everything together and add richness.
Canned pumpkin puree: ¾ cup of unseasoned pumpkin gives these cookies their amazing flavor and soft texture. Make sure it’s plain pumpkin, not pie filling! Melted butter: 3 tablespoons add that rich, buttery taste we all love.
Neutral oil: 3 tablespoons of canola or avocado oil keeps the cookies extra moist. Vanilla extract: 1 teaspoon adds that sweet, warm flavor that makes everything taste better.
Chocolate chunks or mini chips: ⅔ cup creates those perfect bites of chocolate goodness. Choose chunks for big gooey bites or mini chips for chocolate in every single bite!
How to Make Pumpkin Chocolate Chunk Cookies
Step 1: Preheat your oven to 350 degrees F. Coat 2 baking sheets with cooking spray so your cookies won’t stick.
Step 2: Grab a large bowl and whisk together both flours, pumpkin pie spice, baking powder, baking soda, and salt. Mix them really well so everything is evenly distributed.
Step 3: In a medium bowl, whisk together the brown sugar, eggs, pumpkin puree, melted butter, oil, and vanilla. Make sure this mixture is smooth and well combined.
Step 4: Pour the wet ingredients into the dry ingredients. Add your chocolate chunks or chips too! Stir everything together until just combined – don’t overmix.
Step 5: Drop the batter by level tablespoonfuls onto your prepared baking sheets. Space them about 1 ½ inches apart so they have room to spread.
Step 6: Bake for 10 to 13 minutes until they’re firm to the touch and lightly golden on top. They’ll still look a bit soft, and that’s perfect!
Step 7: Transfer the cookies to a wire rack to cool completely. Try to resist eating them all while they’re still warm!
Easy and Quick Pumpkin Chocolate Chunk Cookies Version
Want to make these even faster? You can use a cookie scoop to drop the dough – it’s so much quicker than using a spoon! Also, you can make the dough ahead of time and keep it in the fridge for up to 2 days. Just scoop and bake when you’re ready for fresh cookies!
Serving Ideas
These cookies are perfect on their own with a glass of cold milk or a warm cup of coffee. They also make a wonderful addition to fall picnics or school lunch boxes. Try serving them with a scoop of vanilla ice cream for an extra special dessert!
Storage
Store your cookies in an airtight container at room temperature for up to 3 days. They’ll stay soft and delicious the whole time! If you want to freeze them, they’ll keep for up to 3 months in a freezer-safe container.
Substitutions
No pumpkin pie spice? Mix 1 teaspoon cinnamon with ¼ teaspoon each of nutmeg and ginger! You can swap the neutral oil for melted coconut oil if you prefer. White chocolate chips work great instead of regular chocolate too!
Pro Tips
- Perfect Texture: Don’t overbake these cookies – they should still look slightly underdone when you take them out!
- Even Cookies: Use a cookie scoop or ice cream scoop for perfectly uniform cookies every time.
- Extra Flavor: Add a pinch of orange zest to the dough for a bright, citrusy twist!
- Storage Secret: Place a slice of bread in the container with your cookies to keep them extra soft.
FAQs
Can I use fresh pumpkin instead of canned?
You bet! Just make sure to cook and puree your fresh pumpkin until it’s smooth. Canned pumpkin is more convenient and gives consistent results every time though!
Why are my cookies spreading too much?
This usually happens when the dough is too warm. Try chilling your dough for 30 minutes before baking. Also, make sure your baking sheets aren’t too hot when you put the dough on them!
Can I make these cookies gluten-free?
Sure! You can substitute both flours with a 1-to-1 gluten-free baking flour blend. The texture might be slightly different, but they’ll still be delicious!
How do I know when the cookies are done?
They should be firm to the touch and lightly golden on top. The centers might still look a tiny bit underbaked – that’s exactly what you want for soft, chewy cookies!
Final Thoughts
I hope you love these pumpkin chocolate chunk cookies as much as my family does! They’re the perfect way to bring those cozy fall flavors into your kitchen. Let me know how yours turn out – I’d love to hear about any fun variations you try!
