If you haven’t made pumpkin chocolate chip cookies before then you need to this year. These soft and fluffy pumpkin chocolate chip cookies are our favorite. They are dairy free and healthier. What do I mean by healthier? Well they still have a bit of brown sugar and flour, but a lot less than a normal cookie recipe and coconut oil instead of a ton of butter. So no, they don’t have any health benefits in them (except pumpkin is a vegetable so that counts). But they are a bit lighter and we just love eating them. These pumpkin chocolate chip cookies are super fluffy, cakey, and soft with oodles of chocolate chips mixed in.
Healthier Pumpkin Chocolate Chip COokies
We always tend to make our desserts healthier if we are making them up ourselves. We use less sugar, a different sweetener like honey or maple syrup, less butter or using coconut oil instead, and we try to let a lot of natural sweetness through.
This doesn’t mean we don’t eat our fair share (or more) of donuts and extra sugary American treats. We definitely do, and I love it as you should. But it’s nice to make healthier treats too especially if you are making up the recipe on your own.
So this recipe isn’t what I would call “a healthy cookie.” I expect those types of cookies to have chickpeas or some secret veggie or wonder food in them. This one I just call “healthier.” A super simple delicious cookie that hits all the cravings without all the sugar.
What ingredient makes cookies more moist?
These soft pumpkin chocolate chip cookies are moist and fluffy. How do they get that way? Well mainly the eggs, flour, type of sweetener, and fat make a moist and delicious cookie extra soft.
The brown sugar adds moisture and flavor. The coconut oil locks in the moisture. The eggs are beaten and fluff the cookie up as well as hold it together. And the right amount of flour makes this cookie extra soft and fluffy.
Fluffy Pumpkin Chocolate Chip Cookies
These cookies are full of pumpkin spices like nutmeg and cinnamon on top of a cup of chocolate chips. We prefer dark chocolate but use your favorite kind. The chocolate chips help to sweeten the cookies up even more (why we didn’t add a ton of sugar).
Biting into these cookies is like biting into a chocolatey autumn flavored cake in cookie form. Make sure to not over bake as these are more soft-baked cookies.
These are absolutely perfect with a cup of tea or hot chocolate. Get your Hygge on this year especially.
Hope you enjoy these as much as we do!
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If you love this recipe, be sure to check out these drool worthy recipes too:
- Gluten Free Gingerbread Cookies/House
- Dairy Free + Gluten Free Thumbprint Cookies
- Pumpkin Cinnamon Rolls
- Amazing Almond Flour Cookies
- Peanut Butter and Banana Cookies
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- 1 can Pumpkin Puree
- 2 Eggs
- 1/4 cup Brown Sugar
- 1/4 Coconut Oil
- 1/2 tsp Nutmeg
- 1 tsp Cinnamon
- 1/2 tsp Allspice
- 1/4 tsp Ginger
- Pinch of Salt
- 1 tsp Baking Soda
- 1 cup All Purpose Flour
- 1 cup Chocolate Chips
- Pre-heat your oven to 375.
- In a medium to large mixing bowl, combine the eggs, sugar, pumpkin puree, and coconut oil well with a whisk.
- In a separate bowl, combine the flour, spices, and baking soda.
- Pour the dry flour mixture into the pumpkin mixture and stir until fully mixed.
- Add your chocolate chips and mix together.
- Using a cookie scooper or spoons, scoop the cookie dough onto a baking sheet lined with parchment paper.
- Bake for 9-10 minutes.
- Let cool, and enjoy!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 150Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 28mgCarbohydrates: 24gFiber: 2gSugar: 13gProtein: 3g
Nutritional information is not always 100% accurate.