Fluffy Pumpkin Chocolate Chip Cookies

I hope you aren’t getting sick of fall flavors, because this won’t be the last post showcasing pumpkin, apple, cranberry or pear this season! These fluffy pumpkin chocolate chip cookies are the texture anyone craves from a pumpkin treat and are lightly sweetened with honey (and chocolate chips, of course).
Pumpkin Recipe Inspiration
This month’s Recipe Redux theme is “Fresh From The Pumpkin Patch” to showcase there is so much more to this food than pumpkin spice lattes and pumpkin bread (even though those are delicious, too!). While my last pumpkin recipe was a bit more outside of the box {and super easy, too}, this one is what I’ve been turning to when I’ve had extra pumpkin left after my other recipes. Plus, it’s something I’m sure ALL of you will enjoy… I mean, add chocolate chips and who is upset?! So, when you’ve got some leftover pumpkin purée in the fridge, grab this simple recipe and enjoy some fluffy pumpkin chocolate chip cookies!
Want more pumpkin recipes? Try my pumpkin pancakes, honey oat pumpkin muffins, and pumpkin cranberry energy bites, (no food processor required), or click the link at the bottom of this post for the other Recipe Redux creations this month.
Vegan Pumpkin Cholate Chip Cookies
These fluffy pumpkin chocolate chip cookies can easily be made vegan, too. The recipe is already egg free and calls for non-dairy butter. Just be sure to choose a dairy-free cholate chip brand, and you can sub the honey for maple or agave syrup. They’re nut-free as well, making them suitable for a variety of dietary needs.

Fluffy Pumpkin Chocolate Chip Cookies
Ingredients
- ½ C + 2 tbsp pumpkin puree
- ⅓ cup raw honey
- 2 tbsp non-dairy buttery spread
- 1 ¼ cup sprouted wheat flour
- ¾ tsp baking soda
- 1 ⅛ tsp baking powder
- ½ tsp cinnamon
- ½ tsp salt
- ⅓ cup roasted pumpkin seeds
- ½ cup dark chocolate chips
Instructions
- Mix wet ingredients together.
- Add flour, soda, powder, salt & spices and mix until combined.
- Stir in pumpkin seeds and chocolate chips.
- Place in freezer 15 minutes (or fridge for 30).
- Heat oven to 350°.
- Place 12-18 spoonfuls of batter on a silpat or nonstick baking sheet.
- Bake 10-12 minutes: the more cookies you have, the less time in the oven . If you like them gooey, transfer to cooling rack immediately. If not, let cool 10-15 minutes on baking sheet.
Love love love the pumpkin seeds in here!
I really love cookies and these look so good! Can’t wait to try them!
Aren’t cookies the best?! Love that you shared some for this roundup too!