A hint of pumpkin spice added to a soft and fluffy chocolate chip cookie make these the perfect year round treat with the subtle flavor of fall baked right in. Made healthier using whole wheat flour, pasture raised butter, and brown sugar.
These chocolate chip pumpkin cookies are the perfect marriage of your favorite classic chocolate chip cookie recipe with a little bit of fall flavor baked in. The pumpkin flavor here is subtle. It is made using pumpkin pie spice, no actual pumpkin puree. What that does is allows this recipe to stay true to the texture of a soft, fluffy, freshly baked cookie, while still providing some of that fall flavor we love so much this time of year. (pro trip – you can leave out the pumpkin pie spice and have a perfect year round go-to cookie recipe too!).
If you really love pumpkin spice be sure to check out my chocolate chip pumpkin bread, my pumpkin spice cheesecakes, and my healthier take on a pumpkin spice latte (that doubles as a coffee creamer!). And if you love all fall flavors definitely go try my apple butter, my cranberry walnut zucchini bread, and my fall flavors soup!
Let’s Make Chocolate Chip Pumpkin Cookies!
Now time for some tips and tricks to make sure you get the perfect cookies the first time!
You will see below that I say to use melted butter that is cooled. This is an important step because if you mix boiling hot butter with your egg, it will start the cooking process, and you don’t want that. So melt your butter but then let it sit for a few minutes (it won’t harden again that quick). It can be warm to the touch just not super hot.
I added corn starch to this recipe in order to make these cookies extra fluffy and soft. If you do not have corn starch or are sensitive to corn, you can omit. I have not tried this but it shouldn’t make too much of a difference.
You can also swap the cashew milk for any dairy or non-dairy milk that you prefer.
I have not tried these with any other flours, but if you want a gluten free option your best bet would be to try a one to one swap for a gluten free all purpose flour. Find the brand I use and recommend on my Amazon shop. If you try this please let me know how they turn out for you!
I know it takes patience, but please refrigerate the dough if you can! This step uses scientific magic to make the cookies the perfect texture 🙂
In addition to the listed ingredients, you will need:
- two large mixing bowls
- a whisk
- a large cookie sheet
- parchment paper
- room in your fridge to cool dough
Enjoy your fall time baking!Print
If you try this recipe, please leave a comment below letting me know your thoughts! If you remake on Instagram don’t forget to tag me at @donutworry_behealthy so I can see your creation and share in my stories!
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