Rich, sweet and indulgent pumpkin chocolate chip cookies! They’re secretly healthy, made using wholesome ingredients like oat flour and molasses, but so incredibly delicious, you’d never guess! Perfect to enjoy in cooler months, or all year long.
Although these cookies scream fall, they’re perfect any time of year!
They’re soft and chewy, rich and warming, and loaded with chocolate chips!
Inspired by my oatmeal pumpkin cookies, I decided that vegan pumpkin chocolate chip cookies were next to appear on the blog. 😉
- They’re healthier than most, using wholesome ingredients.
- Perfectly sweet, but not too sweet.
- Simple to whip up with just a handful of items (and no weird ingredients!)
- They’re allergen and special diet friendly: nut free, gluten free, oil free, vegan, vegetarian, dairy free, soy free and corn free.
To make them, you’ll only need 9 ingredients, 1 bowl, and about 20-25 minutes.
- Make sure to use pure pumpkin puree and NOT pumpkin pie filling.
- To keep these cookies vegan, use pure dark chocolate chips or vegan chocolate chips.
- Fancy molasses is sweeter than blackstrap molasses, so I highly recommend fancy. If you don’t have molasses you may use more maple syrup in its place.
- Tahini is our fat content to hold these cookies together, but you may also use peanut butter, almond butter, pecan butter, cashew butter or any nut or seed butter in its place, with slightly different results.
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Add the wet ingredients to a large bowl and mix well. (photos 1-2)
Then add the dry ingredients to the same bowl and mix to combine. (photos 3-4)
Finally, fold in the chocolate chips. (photos 5-6)
Use a cookie scoop to make your cookies and add them to a parchment lined baking sheet. (photo 7)
Using damp fingers (to prevent sticking), gently press and shape your pumpkin cookies, as they won’t spread much in the oven. (photos 8-9)
Press a few extra chocolate chips into your cookies, if you’d like and then bake for 10-11 minutes. (photos 10-11)
NOTE: They may appear underdone, but they’ll firm up more as they cool.
- If you don’t have fancy molasses, do not use blackstrap in its place. Unlike the sweet tones of fancy molasses, blackstrap can be quite bitter. Instead, you may use more maple syrup if you don’t have fancy molasses on hand, with slightly less rich results.
- For the tahini, you may use any nut or seed butter that you have on hand. Keep in mind that nut butters like peanut or almond have strong flavours and may overpower some of the pumpkin flavour. So my recommendations are tahini (sesame seed butter) or cashew butter.
- No pumpkin puree? You may also use pureed butternut squash or sweet potato puree as I’ve done with these sweet potato cookies.
Keep your leftover cookies in a sealed container at room temperature for 3-4 days, or refrigerate for up to 1 week.
To freeze, make sure the cookies are completely cooled first. Then freeze in an air tight, freezer safe container for up to 3 months.
Thaw in the fridge overnight, or on your counter for 2-3 hours.
- Weigh the flour using a kitchen scale, if possible. This will yield the most desirable results. Using too little or too much flour will alter the texture of your cookies.
- If you do not have a kitchen scale, measure 2 cups of flour, but do not scoop from the bag. Spoon it into the measuring cup and level off with a knife.
- These pumpkin cookies don’t spread much, so use slightly damp hands/fingers (to prevent sticking) to press them down and shape into rounds before baking.
- Gently press down a few extra chocolate chips on top of each cookie, before baking for the ultimate gooey goodness.
- The cookies may appear slightly underdone at the 10-11 minute mark, but remove them from the oven anyway, as they’ll firm up more as they cool. Do not overbake, or they’ll get dry.
- Let your cookies cool for 5-10 minutes before transferring them from your baking sheet. Hot cookies can easily break, so walk away if you need to. 😉
More pumpkin desserts
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- 220 grams oat flour gluten free if preferred (approx. 2 cups)
- 1 tablespoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon baking soda
- ⅓ cup vegan chocolate chips or more
- Preheat the oven to 350 degrees F and line a large baking tray with parchment paper. (Use 2 trays if they are smaller.)
- Add the wet ingredients to a large bowl and mix well. Then add the dry ingredients to the same bowl and mix until combined. Lastly, fold in the chocolate chips.
- Use a cookie scoop to divide the batter into approx. 26 cookies on your baking sheet/s. Then use a spoon or damp fingers to gently press each cookie down and shape them into rounds, as they won't spread much during baking. Make them about ¼ inch thick. Then, if you'd like, press a few more chocolate chips into the tops of each cookie.
- Bake for 10-11 minutes and remove from the oven. They may seem a little underdone, but they'll firm up more as they cool. Let them cool for 5-10 minutes before transferring and enjoy.