Home » Blog » Soft Pumpkin Chocolate Chip Cookie Recipe

Soft Pumpkin Chocolate Chip Cookie Recipe

This post may contain affiliate links. Read my disclosure policy.

Maybe it is just me but there’s something about the holidays that make cookies taste even better! This soft pumpkin chocolate chip cookie recipe is no exception. These cookies are soft and sweet with a punch of pumpkin! Double the recipe because these soft pumpkin chocolate chip cookies are going to go fast.

four orange chocolate chip cookies stacked on top of each other and cut in half to show melted chocolate chips

This recipe really surprised me. I mean, I thought it was delicious but I was shocked that my kids did too. They aren’t huge pumpkin fans and even they couldn’t stop eating these cookies.

As written, this recipe makes 12 cookies but if you have kids around, you are going to want to double it to make sure you get your fair share!

These cookies aren’t extremely sweet and that is what makes them so good. In fall, it seems most recipes are sweet – from pumpkin spice lattes to pumpkin cheesecakes, pumpkin and sugar go together. But sometimes you just need a break!

a black cooling rach placed at an angle with rows of chocolate chip cookies

Healthy Pumpkin Chocolate Chip Cookies

Here is how we made these cookies healthier than your traditional pumpkin cookies:

  • White Whole Wheat Flour – WW wheat flour still has the bran and germ of the wheat, so it is more nutritious than white flour. It is also more filling, which is a huge bonus
  • Maple Syrup – Maple syrup is lower on the glycemic index than white sugar which means it keep your blood sugar from spiking. It is also sweeter, so we won’t need to add as much sweetener.
  • Pumpkin Puree Pumpkins are one of the oldest domesticated crops and are grown for food and decorations and for good reason. Pumpkin puree has healthy fiber and can be made at home and frozen, but you can also buy it in the store. This is different than pumpkin pie filling.

If you are just starting on your journey to healthier eating, or haven’t tried white whole wheat flour yet, this is the perfect recipe to try. The pumpkin and maple syrup flavors will be familiar, so you should enjoy it!


Coming very soon!!

This healthy cookie recipe is so easy!

a glass bowl on a black and white plaid towel. the bowl has flour, salt, cinnamon and making soda
Add the dry ingredients to a medium sized bowl. Whisk well.
a top down view of a glass bowl with the pupmkin cookie dough
Add the wet ingredients and whisk well.

pumpkin cookie dough in lines on a parchment paper lined sheet pan
Scoop the cookie dough on to a lined sheet pan and bake.

How to make pumpkin chocolate chip cookies

The thing I hate the most about baking is all the clean up! Usually you have to have a bowl for the wet and a separate bowl for the dry. In this recipe we mix everything in one bowl!

  1. Whisk all the dry ingredients in a medium sized bowl. We start with the dry ingredients to ensure it is well incorporated. This dough has a thicker consistency so it is easier to mix the wet ingredients first.
  2. Add the wet ingredients into the dry ingredients and mix well.
  3. Scoop the cookie dough into approximately 1 inch balls and place on a lined sheet pan. They don’t spread very much so they can be fairly close together. The recipe makes 12 cookies, so you can fit all 12 on a standard sheet pan.
  4. Bake until done – remember that these are soft cookies so keep that in mind when checking for done-ness.
  5. Enjoy!! Stash a few for later so the kids don’t eat them all!

Frequently Asked Questions About Healthy Cookies

Can I substitute honey for maple syrup?

You sure can! I like maple syrup in this recipe because it adds a depth of fall flavor to the pumpkin. However, you can substitute honey 1:1. It will be slightly less sweet, but still delicious!

How do I make dairy free pumpkin chocolate chip cookies?

These cookies were made with Dairy free chocolate chips from Enjoy Life. If you use dairy free chocolate chips, the rest of the cookie is already dairy free!

Can you freeze pumpkin chocolate chip cookies?

I would really be surprised if you had any leftover that needed to be frozen! These cookies are supposed to be soft, so while you can freeze the baked cookie, you would be better off freezing the dough instead. To do that, scoop the dough into 1 inch balls on a cookie sheet and place in the freezer. Once frozen, pop them off and put them in a freezer bag for later.

What is pumpkin puree vs. canned pumpkin?

Pumpkin puree is homemade and is made by roasting a pumpkin and then pureeing it. It is the best way to ensure that there are no additives. Canned pumpkin is made the same way, but on a much larger scale. So, they can be used interchangeably.

More Cookie Recipes You Might Enjoy:

12 round orange cookies on a black cooking rack. The cookies are lined up in three rows

Pumpkin Chocolate Chip Cookie

Yield: 12 cookies
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes

There’s something about the holidays that make cookies taste even better! This soft pumpkin chocolate chip cookie recipe is no exception.
These cookies are soft and sweet with a punch of pumpkin! Double the recipe because these soft pumpkin chocolate chip cookies are going to go


  • 3/4 Cup White Whole Wheat Flour
  • 1/2 Cup Pumpkin Puree
  • 1/4 Cup Maple Syrup
  • 1 Egg
  • 1 Tablespoon Avocado Oil (can substitute Olive Oil)
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Pumpkin Pie Spice
  • 1/4 teaspoon Salt
  • 1/2 cups mini dairy-free Chocolate Chips


  1. Preheat oven to 350 degrees
  2. In a medium bowl, whisk the flour, baking soda, baking powder, pumpkin pie spice and salt and mix well.
  3. Add the pumpkin puree, maple syrup, egg and oil to the flour mixture and mix well.
  4. Gently fold in the chocolate chips
  5. Place 1-inch scoops of cookie dough on to a cookie sheet and bake for 12-14 minutes, or until the middle is cooked. The cookies will be soft
  6. Let cool for a few minutes before serving
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 133Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 178mgCarbohydrates: 20gFiber: 2gSugar: 12gProtein: 2g

Nutritional information was calculated automatically. Please verify accuracy

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

By on August 30th, 2021

About NaturalDeets

More posts by this author.

2 thoughts on “Soft Pumpkin Chocolate Chip Cookie Recipe”

  1. 5 stars
    We just made these and they are so good! My 6 year old said they’re the “best cookies I’ve ever had”. Made exactly to the recipe except we didn’t have the white whole wheat flour, just the brown. We cooked for 11 mins- I think my oven runs hot. Thanks for the recipe!


Leave a Comment

Recipe Rating

Skip to Recipe