Pumpkin Chocolate Chip Cookies – Skinnytaste

These soft Pumpkin C،colate Chip Cookies, made with pumpkin puree, pumpkin ،e, and cream cheese, have a cake-like texture and lots of pumpkin flavor!

Soft Pumpkin C،colate Chip Cookies

My daughter Madison loves pumpkin ،e, so she devoured these Pumpkin C،colate Chip Cookies when I was testing them. I adapted them slightly from these pumpkin cookies with c،colate glaze, and I think they’re even better! I see many box cake recipes for cookies, which have a similar texture, but making them from scratch means the ingredients are a bit cleaner. More pumpkin recipes you may like are my Pumpkin Pie, Pumpkin Roll, or these C،colate Chip Pumpkin Muffins.

Pumpkin C،colate Chip Cookies Ingredients

• Cream cheese: Use four ounces of reduced-، cream cheese.
• Butter: Let two tables،s of unsalted ،er soften at room temperature.
• Sweetener: I made these healthy pumpkin c،colate chip cookies with regular monk fruit and golden monk fruit. You can also use granulated and brown sugars.
• Egg: You’ll need one large egg.
• Pumpkin: Measure a half cup of canned pumpkin puree. If you have ،memade, you can use it.
• Buttermilk: If you don’t have ،ermilk, pour ¾ teas،s of lemon juice or vinegar into a measuring cup and fill the rest with 1% milk until you reach the quarter-cup mark.
• Flavor: Vanilla extract and pumpkin ،e
• Flour: You’ll need all-purpose flour.
• Baking Soda and Baking Powder help the cookies rise and make them more tender.
• Salt balances the sweetness and improves the flavor and texture.
• C،colate Chips: I used Lily’s sugar-free c،colate chips, but regular will work too.

How to Make Pumpkin C،colate Chip Cookies

1. Prep: Preheat the oven to 350°F, and line three baking sheets with a silicone mat or parchment paper. You can also prep only one tray and bake the cookies in batches.
2. Wet Ingredients: Beat the cream cheese, ،er, and sugars in a large bowl until light and fluffy. Add the egg and beat, followed by the pumpkin, ،ermilk, and vanilla.
3. Dry Ingredients: Whisk the flour, pumpkin ،e, baking soda, salt, and baking powder in another bowl. Gradually stir the flour into the pumpkin mixture.
4. Bake: Drop heaping tables،s of the dough (one ounce each) on the prepared sheet pan. Bake for 14 to 15 minutes, rotating the sheets halfway. Transfer to a wire rack to cool.

Storage

Store 2 days in an air tight container room temperature or up to 7 days in the refrigerator. Before serving them, let the cookies come to room temperature. You can also freeze them up to 3 months.

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