Pumpkin Spice Chocolate Chip Cookies
If my famous chocolate chip cookies had a fall edition, this would be it. 🍂 And what better way to welcome my favourite season than with a warm batch of Pumpkin Spice Chocolate Chip Cookies? September is my faveeeee month ever—there’s something about the first crisp mornings, golden light, cozy sweaters, and that little shift in the air that makes everything feel fresh again.
These are the perfect cookie for easing into the season. They have everything I love about my classic chocolate chip cookies—soft, chewy centers, golden edges, and an almost unreasonable amount of dark chocolate—but with a little pumpkin spice moment for fall. Pumpkin purée makes them extra soft and cozy, while cinnamon and coconut sugar bring all those warm, caramel-y notes I crave this time of year.
Basically, my famous chocolate chip cookie got dressed for autumn, and I couldn’t love her more. 🍪🎃 Welcome to September.
What You’ll Need
This cookie is made with all the cozy staples: melted coconut oil, coconut sugar, pumpkin purée, warm cinnamon, pumpkin spice, and plenty of dark chocolate chunks. The flavours of fall are perfectly highlighted in this cookie while keeping the recipe incredibly simple. No complicated ingredients, no fussy steps—just a soft, chewy fall cookie that comes together in one bowl that tastes absolutely delicious.
Pumpkin Spice Chocolate Chip Cookie Checklist
Melted coconut oil
Coconut sugar
Pumpkin purée
Vanilla
All-purpose flour
Cinnamon
Baking soda
Sea salt
Dark chocolate chunks
Making the Pumpkin Spice Chocolate Chip Cookies
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. In a large bowl, whisk together the melted coconut oil and coconut sugar until well combined. Add the pumpkin purée and vanilla, then stir again until smooth.
Add the flour, cinnamon, pumpkin spice, baking soda, and a pinch of sea salt. Stir everything together until a soft dough forms, then fold in your dark chocolate chunks. And truly, add as much chocolate as your heart desires.
Scoop the dough into balls onto your lined baking sheet, leaving a little room between each cookie, and gently press them down slightly. Bake for 9–10 minutes. The cookies will still look soft when they come out of the oven, which is exactly what you want for those perfectly chewy centers.
Let them cool on the baking sheet for 5–10 minutes before transferring them to a cooling rack. Then comes the important part: enjoy one while it’s still a little warm and the chocolate is perfectly melty.
Serve them slightly warm with a cold glass of milk, coffee, or your favourite fall latte. The chocolate should still be a little melty, the centers soft, and the whole kitchen should smell like pumpkin spice. Because if my chocolate chip cookies have a fall wardrobe, this is it. These Pumpkin Spice Chocolate Chip Cookies are my love letter to the start of fall & they couldn’t be more perfect…
Pumpkin Spice Chocolate Chip Cookie Recipe
Pumpkin Spice Chocolate Chip Cookie Recipe
Soft and chewy pumpkin spice chocolate chip cookies made with pumpkin purée, coconut sugar, cinnamon, and lots of dark chocolate chunks. An easy fall twist on my famous chocolate chip cookie recipe.
Servings 14 cookies
Ingredients
- ½ cup melted coconut oil
- 1 cup coconut sugar
- ½ cup pumpkin puree
- 1 tsp vanilla
- 2 cups all purpose flour
- 1 tsp cinnamon
- 1 tsp pumpkin spice
- 1 tsp baking soda
- ½ tsp sea salt
- dark chocolate chunks, measured with your heart
Instructions
- Preheat oven to 350. In a bowl combine coconut oil, coconut sugar, whisk well. Add in pumpkin, and vanilla and stir again.
- Add all dry ingredients and stir to combine. Fold in chocolate chips. Scoop dough balls onto a lined baking sheet and press down slightly.
- Bake for 9-10 minutes. Allow them to cool for 5-10 minutes on pan before moving to cooling rack.
