Pumpkin season has arrived
Finally, our favorite time of year is upon us and these soft pumpkin cookies check all the cookie boxes! With crisp edges, soft center and chewy texture, these chocolate chip pumpkin cookies will be one of your new favorite pumpkin treats. Made with a homemade blend of pumpkin pie spice, light brown sugar, pumpkin puree and coconut oil, these are a perfect blend of warm spices and a classic chocolate chip cookie taste.
Why you’ll love this recipe
- Soft and fluffy cookies with a perfect pumpkin flavor.
- Only 86 calories per cookie.
- These Pumpkin Spice Chocolate Chip Cookies can be made with dark, white, or semi-sweet chocolate chunks.
Gluten-free and dairy-free info
Pumpkin Spice Chocolate Chip Cookies are dairy-free if you use a dairy-free protein powder and chocolate chips. Sweet and simple.
Gluten-free is also possible but it has to be made with gluten-free flour. I would try Bob’s Red Mill gluten-free 1:1 flour as an alternative. I have yet to try this so I can’t say 100% how they’d turn out. As always, please drop a note in the comments if you try because I love to hear about your substitutes. Also, make sure chocolate chips and protein powder are free of gluten.
Chocolate chips, with options!
You know I love giving you freedom in what you make. I used Lily’s dark chocolate chips but these are your cookies so use any type of chocolate chips you want. White chocolate, semi-sweet, milk chocolate or even chocolate chunks would be great in these pumpkin spice cookies.
These are the main ingredients and substitutions for these pumpkin spice protein cookies. See the recipe card below for the full ingredients list and instructions.
Variations and Substitutions
- Melted butter can be used in place of coconut oil.
- Sugar substitute in place of brown sugar.
- I suggest using PEScience vanilla protein powder for a fluffy muffin top-type cookie. For a more dense cookie use Four Sigmatic Protein powder.
- Chocolate Chips can be substituted for white, semi-sweet, or milk chocolate chips.
How to make these pumpkin spice chocolate chip cookies (a visual step-by-step guide):
Step 1: preheat and prep
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Step 2: mix wet ingredients
In a large mixing bowl, mix together the pumpkin puree, brown sugar, melted coconut oil, and egg until well combined.
Step 3: mix dry ingredients
In another large bowl, mix together the all-purpose flour, protein powder, baking soda, salt, cinnamon, and ground cloves.
Step 4: mix wet and dry ingredients
Gradually, add the dry ingredients to the wet ingredients and mix until just combined. Do not over-mix.
Step 5: fold in chocolate chips
Fold in the chocolate chips.
Step 6: scoop cookie dough onto cookie sheet
Using a large cookie scoop or 1.5 Tbsp. add cookie dough balls onto the prepared cookie sheet. Slightly press the balls down a bit to flatten since they don’t spread much in the oven.
Step 7: bake
Bake for 10-11 minutes in the preheated oven or until the edges of the cookies are lightly golden brown.
Step 8: cool and enjoy
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool to room temperature.
How to store these cookies
Store in an air-tight container on the counter for up to 4-5 days or in the fridge for up to 7 days. Freeze these cookies and enjoy them within three months of freezing.
If you like these cookies be sure to check out some of these other cookie recipes ..
- White Chocolate Cranberry Oatmeal Cookies (without butter!)
- Double Chocolate Protein Cookies
- Maple Oatmeal Cookies
Pumpkin Spice Chocolate Chip Cookies
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- 1 cup pumpkin puree 244g
- 1/2 cup light brown sugar 95g
- 1/4 cup coconut oil melted, 48g
- 1 egg
- 1.5 cups all-purpose flour 180g
- 1/2 cup vanilla protein powder 44g
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. ground cloves
- 1/2 cup Lily's Dark Chocolate Chips 80g
- Preheat your oven to 350 degrees Fahrenheight and line a baking sheet with parchment paper.
- In a large mixing bowl, mix together the pumpkin puree, brown sugar, melted coconut oil and egg until well combined.
- In another large bowl, mix together the all purpose flour, protein powder, baking soda, salt, cinnamon, and ground cloves.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Fold in the chocolate chips.
- Using a large cookie scoop or 1.5 Tbsp. add cookie dough balls onto the prepared cookie sheet. Slightly press the balls down a bit to flatten since they don’t spread much in the oven.
- Bake for 10-11 minutes in the preheated oven or until the edges of the cookies are lightly golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool to room temperature.
- This recipe makes about 24 cookies.
- You can substitute the dark chocolate chips with milk chocolate, white chocolate, or semi-sweet chocolate chips if you prefer.
- These cookies can be stored in an airtight container for up to a week or frozen for up to three months.
- Smaller cookies will need less bake time.
- Slightly flatten the cookies prior to baking since these cookies do not spread much.
- For a fluffy cookie, I suggest using PEScience vanilla protein powder. For a more firm dense cookie, like in the pictures use Four Sigmatic Protein powder. This recipe has been tested with both and I personally prefer the fluffier PeScience version! Vega protein powder also results in fluffy cookies.
- Protein powders bake differently and WILL results in different taste and textures.
Photos by Marie-Catherine Dube