Healthyish Pumpkin Spice Chocolate Chip Cookies

It’s not fall without some pumpkin recipes! Like most basic gals, I love all pumpkin spice baked goods, lattes, candles, and anything you can name. So, when I was craving chocolate chip cookies the other day, I decided to bend this classic chocolate chip cookie recipe.

This recipe uses HALF the butter of the original chocolate chip cookie recipe on the blog. I had my doubts about replacing butter with canned pumpkin, but this works! Curious about pumpkin puree as a replacement to butter? Me too! I found this article super helpful. You could make this vegan by swapping out all of the butter and vegan chocolate chips.

Hot tip: The addition of the pumpkin makes it tricky to get the timing. If it’s slightly undercooked, the cookies will taste raw. If they’re overcooked, they’ll be too dry. FInd your inner goldie locks. The sweet spot is between 11 and 13 minutes.

Healthyish Pumpkin Spice Chocolate Chip Cookie Recipe

Pumpkin Spice Chocolate Chip Cookie Ingredients

• 3 oz cold to room temperature salted sweet cream butter
• 3/4 cup canned pumpkin (Do not use pumpkin pie filling. It has added sweetener.)
• 3/4 cup light brown sugar, lightly packed 
• 3/4 cup granulated sugar (I like to use organic cane sugar)
• 1 egg (room temperature)
• 1 1/4 teaspoon vanilla 
• 1 teaspoon baking soda
• 1 teaspoon salt 
• 1 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 2 1/4 cups flour (I used King Arthur’s Gluten Free All Purpose Flour)
• 1 cup semi-sweet chocolate chips (If you like more chocolate chips, add them to the top after scooping the cookie onto the pan)

Healthyish Pumpkin Spice Chocolate Chip Cookie Directions

1. Preheat the oven to 375 degrees Fahrenheit
2. Mix butter, pumpkin, sugar, brown sugar. Then add in vanilla and egg quickly beat until incorporated (20 seconds).
3. In separate bowl whisk flour, salt, spices, and baking soda. Then mix into wet ingredients until combined. Be careful not to overmix the dough! Too much air will make chewy cookies. 
4. Slowly fold in the chocolate chips
5. Line your baking sheets with parchment paper. Use your ice cream scooper to plop dough onto the parchment paper. Add a few more chocolate chips to the dough if there aren’t many chips on the top side. Add the cookie pan to the middle of the oven and watch.
6. Do not open the oven. Once the cookie starts to brown a little, take them out. 11 – 13 minutes depending on your oven. The centers will be soft, allow them 5 – 10 minutes to cool. Then enjoy!

Print Recipe

Easy Pumpkin Spice Chocolate Chip Cookie Ingredients

Dessert – American

By Tori Mason – Serves: 20 cookies

Prep Time: 5 minutes – Cooking Time: 13 minutes – Total Time: 20 minutes

Chocolate chip cookies with a hint of fall? Understood the assignment. Nothing adds a bit of fall flavor like pumpkin spice. I swapped half of the butter in the original chocolate chip cookie recipe with canned pumpkin for a full fall experience.

Ingredients

• Pumpkin Spice Chocolate Chip Cookie Ingredients
• 3 oz cold to room temperature salted sweet cream butter
• 3/4 cup canned pumpkin (Do not use pumpkin pie filling. It has added sweetener.)
• 3/4 cup light brown sugar, lightly packed 
• 3/4 cup granulated sugar (I like to use organic cane sugar)
• 1 egg (room temperature)
• 1 1/4 teaspoon vanilla 
• 1 teaspoon baking soda
• 1 teaspoon salt 
• 1 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 2 1/4 cups flour (I used King Arthur's Gluten Free All Purpose Flour)
• 1 cup semi-sweet chocolate chips (If you like more chocolate chips, add them to the top after scooping the cookie onto the pan)

Instructions

Easy Pumpkin Spice Chocolate Chip Cookie Directions

1

Preheat the oven to 375 degrees Fahrenheit

2

Mix butter, pumpkin, sugar, brown sugar. Then add in vanilla and egg quickly beat until incorporated (20 seconds).

3

In separate bowl whisk flour, salt, spices, and baking soda. Then mix into wet ingredients until combined. Be careful not to overmix the dough! Too much air will make chewy cookies. 

4

Slowly fold in the chocolate chips

5

Line your baking sheets with parchment paper. Use your ice cream scooper to plop dough onto the parchment paper. Add a few more chocolate chips to the dough if there aren't many chips on the top side. Add the cookie pan to the middle of the oven and watch.

6

Do not open the oven. Once the cookie starts to brown a little, take them out. 11 - 13 minutes depending on your oven. The centers will be soft, allow them 5 - 10 minutes to cool. Then enjoy!

Notes

1. The addition of the pumpkin makes it tricky to get the timing. If it's slightly undercooked, the cookies will taste raw. If they're overcooked, they'll be too dry. Find your inner goldie locks. 2. Make sure you use canned pumpkin, NOT canned pumpkin pie.