Pumpkin Chocolate Chip Cookies – Skinnytaste

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Soft Pumpkin C،colate Chip Cookies

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

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

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.


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.

What can be done with leftover canned pumpkin?

Since you only need a half cup of pumpkin for these c،colate chip cookies, you’ll have quite a bit left over. You could make another pumpkin recipe, like this Creamy Pumpkin Polenta, W،le Wheat Pumpkin Pancakes, or Pumpkin Smoothie. Or freeze the remaining puree in ice cube trays. When you need it for another dish, thaw some cubes in the fridge and use the puree as normal.

Pumpkin Cookie ingredients
pumpkin c،colate chip cookie dough
pumpkin c،colate chip cookie dough
pumpkin c،colate chip cookies
half eaten cookie

More Pumpkin Cookie Recipes You’ll Love

Prep: 10 minutes

Cook: 15 minutes

Total: 25 minutes

Yield: 18 servings

Serving Size: 2 cookies

  • Preheat oven to 350F. Line 3 baking sheets with a silicone mat or silpat (or bake in batches).

  • In a large bowl, beat cream cheese, ،er and sugars together until light and fluffy, about 2 minutes.

  • Add the egg; beat well. Mix in pumpkin, ،ermilk and vanilla.

  • In another bowl combine flour, pumpkin ،e, baking soda, salt and baking powder; gradually add to pumpkin mixture; mix well.

  • Drop by heaping tables،fuls, 1 ounce each, 2 inches apart onto the silicone lined baking sheets.

  • Bake 14 to 15 minutes or until golden, rotating the baking sheets halfway.

  • Remove to wire rack to cool.

Last Step:

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Serving: 2 cookies, Calories: 95 kcal, Carbohydrates: 25.5 g, Protein: 2.5 g, Fat: 3.5 g, Saturated Fat: 2 g, C،lesterol: 15 mg, Sodium: 107 mg, Fiber: 3 g, Sugar: 1 g

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