Go Back
+ servings
Stack of finished cookies next to a glass of milk

Pumpkin Chocolate Chip Cookies

It's a classic fall cookie. These sweet and spicy pumpkin chocolate chip cookies are flavored with autumnal spices and filled dark chocolate chunks in every bite. It's a sweet treat everyone will enjoy.
5 from 1 vote
Print Pin
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 36 cookies
Calories: 143kcal
Author: Sarah McMinn

Ingredients

Instructions

  • Preheat oven to 375 degrees F. Line two baking sheets with parchment paper or silicone baking mats and set aside.
  • In a large bowl whisk together coconut oil, white and brown sugar, pumpkin puree, and vanilla extract. In a separate bowl combine the flour, oats, baking powder, baking soda, spices, and salt. Mix until well combined. Add dry ingredients to wet ingredients and mix until it comes together in a uniform batter. Fold in the chocolate chips with a wooden spoon.
  • Drop cookie dough onto the baking sheets, about 2 tablespoons in size. You can also use a small  cookie scoop. Press the cookies down slightly and bake for 10-12 minutes, until edges golden. Remove from the oven and let cool for 10 minutes on theing tray before transferring to a cooling rack to cool completely.

Notes

Serving and Storing – Cookies are always best straight from the oven. Just give them about 10 minutes to cool on the tray and another few minutes on the cooling racks. To store the cookies, allow them to cool completely. Place them in an airtight container and make sure you seal it tightly. They should store nicely for about 5 to 7 days.
Make in Advance –  These cookies are great as a make ahead dessert or snack. If you only want to make only a few at a time, you can store the remaining dough in the freezer. To do this, roll all the dough into balls. Place them on a baking sheet in the freezer to freeze all the way through. Once frozen, transfer your cookie dough into a large ziplock bag and return to the freezer. You can store the cookies this way for up to 2 months. When you’re ready to bake, remove from freezer and bake. Note: they may need a few extra minutes in the oven if they are chilled. 
Recipe Tips
  1. Use parchment paper or a silicone baking mat. Placing these between the baking sheet and your cookies will not only prevent sticking, but it will also encourage the cookies to bake faster on the outside giving you that soft and chewy middle.
  2. Use a middle rack to bake the cookies. Cookies can burn easily on the bottom rack of an oven. Make sure you place them on a middle or higher rack in your oven.
  3. Bake for less time. I always recommend taking your cookies out when they are slightly underdone. Cookies will continue to bake on the baking sheet as they cool. You can tell cookies are done when they are slightly brown and flattened but still have a bit of wobble.
  4. Remove from oven and let the cookies cool at least 5 minutes on the cookie tray before transferring them to a wire cooling rack. This is the final touch in creating that perfect chewy texture.

Nutrition

Calories: 143kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 78mg | Potassium: 66mg | Fiber: 1g | Sugar: 12g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg