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These soft Pumpkin Chocolate Chip Cookies, made with pumpkin puree, pumpkin spice, and cream cheese, have a cake-like texture and numerous pumpkin flavor!
Soft Pumpkin Chocolate Chip Cookies
My daughter Madison loves pumpkin spice, so she devoured these Pumpkin Chocolate Chip Cookies after I was testing them. I adapted them barely from these pumpkin cookies with chocolate glaze, and I feel they’re even higher! I see many box cake recipes for cookies, which have the same texture, but making them from scratch means the ingredients are a bit cleaner. More pumpkin recipes chances are you’ll like are my Pumpkin Pie, Pumpkin Roll, or these Chocolate Chip Pumpkin Muffins.
Pumpkin Chocolate Chip Cookies Ingredients
- Cream cheese: Use 4 ounces of reduced-fat cream cheese.
- Butter: Let two tablespoons of unsalted butter soften at room temperature.
- Sweetener: I made these healthy pumpkin chocolate chip cookies with regular monk fruit and golden monk fruit. You too can use granulated and brown sugars.
- Egg: You’ll need one large egg.
- Pumpkin: Measure a half cup of canned pumpkin puree. If you’ve homemade, you need to use it.
- Buttermilk: If you happen to don’t have buttermilk, pour ¾ teaspoons of lemon juice or vinegar right into a measuring cup and fill the remainder with 1% milk until you reach the quarter-cup mark.
- Flavor: Vanilla extract and pumpkin spice
- 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 flavour and texture.
- Chocolate Chips: I used Lily’s sugar-free chocolate chips, but regular will work too.
Learn how to Make Pumpkin Chocolate Chip Cookies
- Prep: Preheat the oven to 350°F, and line three baking sheets with a silicone mat or parchment paper. You too can prep just one tray and bake the cookies in batches.
- Wet Ingredients: Beat the cream cheese, butter, and sugars in a big bowl until light and fluffy. Add the egg and beat, followed by the pumpkin, buttermilk, and vanilla.
- Dry Ingredients: Whisk the flour, pumpkin spice, baking soda, salt, and baking powder in one other bowl. Progressively stir the flour into the pumpkin mixture.
- Bake: Drop heaping tablespoons of the dough (one ounce each) on the prepared sheet pan. Bake for 14 to quarter-hour, rotating the sheets halfway. Transfer to a wire rack to chill.
Storage
Store 2 days in an air tight container room temperature or as much as 7 days within the refrigerator. Before serving them, let the cookies come to room temperature. You too can freeze them as much as 3 months.
What will be done with leftover canned pumpkin?
Because you only need a half cup of pumpkin for these chocolate chip cookies, you’ll have quite a bit left over. You might make one other pumpkin recipe, like this Creamy Pumpkin Polenta, Whole Wheat Pumpkin Pancakes, or Pumpkin Smoothie. Or freeze the remaining puree in ice cube trays. Whenever you need it for one more dish, thaw some cubes within the fridge and use the puree as normal.
More Pumpkin Cookie Recipes You’ll Love
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Yield: 18 servings
Serving Size: 2 cookies
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Preheat oven to 350F. Line 3 baking sheets with a silicone mat or silpat (or bake in batches).
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In a big bowl, beat cream cheese, butter and sugars together until light and fluffy, about 2 minutes.
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Add the egg; beat well. Mix in pumpkin, buttermilk and vanilla.
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In one other bowl mix flour, pumpkin spice, baking soda, salt and baking powder; progressively add to pumpkin mixture; mix well.
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Drop by heaping tablespoonfuls, 1 ounce each, 2 inches apart onto the silicone lined baking sheets.
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Bake 14 to quarter-hour or until golden, rotating the baking sheets halfway.
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Remove to wire rack to chill.
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, Cholesterol: 15 mg, Sodium: 107 mg, Fiber: 3 g, Sugar: 1 g