Soft Pumpkin Chocolate Chip Cookies

October 27, 2014

Here are two facts you might not know about me:

1. I love baked goods.

2. I cannot bake.

I don’t know the difference between baking soda and baking powder and rarely have the patience to measure anything less than 1 tbsp. My mantra is “a little of this and a little of that”, and I know in the baking world, precision makes the cake – or is it takes the cake? Whatever. It’s not one of my strengths. But last year my sister-in-law made these soft pumpkin chocolate chip cookies for my boys that they devoured. And now that we are in the midst of pumpkin mania, they started asking for them again. The problem is, my sister-in-law lives in DC so as tempting as it was to just ask her to whip up a batch and send them our way so I could avoid a potential baking disaster, I mommed-up, asked for the recipe and gave it a shot.

pumpkin chocolate chip cookies

You guys. I did it. And you can do it too. These cookies are on the healthier side of the cookie spectrum, they don’t require much baking expertise (of course they are better when Auntie makes them), and they can easily be made egg-free/gluten-free by substituting eggs for 1 cup of applesauce and regular flour for gluten-free flour.

pumpkin chocolate chip cookies


Soft Pumpkin Chocolate Chip Cookies
Recipe Type: Dessert
Prep time:
Cook time:
Total time:
Serves: 24-36 cookies
  • 1 can of pumpkin (1.75 cups)
  • 1 cup turbinadp sugar
  • 3/4 cup vegetable oil
  • 1 cup applesauce or 2 eggs
  • 2 cups whole wheat flour
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/2 tsp. nutmeg
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tbsp vanilla
  • 2 cups chocolate chips
  1. Preheat oven to 350 degrees.
  2. Combine pumpkin, sugar, vanilla, oil, and eggs (or applesauce) in a small bowl.
  3. In a separate bowl mix flour, baking powder, baking soda, cinnamon, salt.
  4. Slowly add the dry mixture to the pumpkin mixture.
  5. Mix until thoroughly blended.
  6. Fold in chocolate chips.
  7. Use a spoon to place dollops of batter on greased cookie tray, evenly spaced.
  8. Bake in oven for 12-15 mins or until light brown and firm.
  9. (This recipe was adapted from

The cookies are very soft – almost cake-like and disappear fast. So if your pumpkin meter is not yet full, I highly suggest you give these a try. They’d make the perfect treat for that Halloween party you volunteered to bake for…or, you know, just for your morning coffee.

pumpkin chocolate chip cookies

Want more pumpkin recipes? Try my pumpkin granola bars HERE!

Or more importantly, want to learn an easy way to clean pumpkin seeds? I’ll hook you up with how to do that here.


  • Carrie MkgLemonade
    October 27, 2014 at 11:10 am

    My husband would looooove those cookies! Thanks for the recipe!

  • Jo-Lynne Shane
    October 27, 2014 at 11:13 am

    Those sound delish!

  • Susannah
    October 27, 2014 at 11:15 am

    This looks Delish! Can’t wait to try! What is that kind of sugar? Thanks!!

    • Sisters to Sons
      October 27, 2014 at 11:19 am

      It’s a raw type of sugar, but you can use regular granulated sugar as well!

  • Kaytlynn
    October 27, 2014 at 12:12 pm

    These look delish and your cookie styling picture are top notch!

    • Sisters to Sons
      October 27, 2014 at 1:00 pm

      Lol, Kaytlynn! White pumpkins make everything prettier.

  • Cristy Mishkula
    October 27, 2014 at 8:55 pm

    You had me at pumpkin and chocolate! Thanks for the recipe!

  • Tricia the Good Mama
    October 28, 2014 at 2:31 pm

    Great job! I’m just like you- I’m not a baker. It’s way too exact for me. I may have to try these out though. They sound and look tasty.

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