When the air turns crisp and the leaves begin to change, a certain kind of craving arrives. It is the cozy, warm, and comforting call for all things pumpkin spice.
But this fall, let’s elevate the classic. Let’s combine the nostalgic warmth of pumpkin with the timeless, gooey perfection of a chocolate chip cookie.
This guide is your ultimate passport to the best fall baking season ever. It is packed with 30 incredible variations on the pumpkin chocolate chip cookie, from classic and chewy to healthy and creative. There is a perfect recipe here for every baker and every craving.
The Classics: Perfectly Textured
These recipes are the foundation. They focus on achieving that perfect, ideal cookie texture that is the subject of great debate: are you on team chewy or team soft?
1. The Ultimate Chewy Pumpkin Cookie
This recipe is engineered for a dense, chewy texture with slightly crispy edges, letting the pumpkin flavor shine without becoming too cakey.
Recipe Method
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together all-purpose flour, baking soda, salt, and a classic pumpkin pie spice blend.
- In a large bowl, use a mixer to cream together melted butter and both brown and white sugar until well combined.
- Beat in one egg yolk (the secret to chewiness) and a teaspoon of vanilla extract.
- Mix in your pumpkin purée. Be sure to blot the purée with a paper towel first to remove excess moisture.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in one cup of semi-sweet chocolate chips.
- Scoop rounded tablespoons of dough onto the prepared baking sheets.
- Bake for 10 to 12 minutes, until the edges are golden brown.
- Let the cookies cool on the baking sheet for five minutes before moving them to a wire rack.
2. Soft & Cakey Pumpkin “Pillow” Cookies
For those who love a soft, pillowy, almost muffin-top-like cookie, this recipe delivers a light and cake-like texture.
Recipe Method
- Preheat your oven to 350°F (175°C) and line your baking sheets.
- In a bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon, and salt.
- In a separate large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in one whole egg and a teaspoon of vanilla extract.
- Mix in the pumpkin purée until it is well combined.
- Slowly add the dry ingredients to the wet, mixing on low speed until a soft dough forms.
- Fold in one cup of milk chocolate chips.
- Drop spoonfuls of the soft dough onto the prepared baking sheets.
- Bake for 12 to 15 minutes, until the cookies are puffy and set.
- Let them cool completely on a wire rack. These are delicious with a simple vanilla glaze.
3. The Perfect Thin & Crispy Pumpkin Cookie
This recipe uses a higher ratio of sugar and butter to create a cookie that spreads into a thin, crispy wafer with a chewy center.
Recipe Method
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, combine all-purpose flour, baking soda, and a pinch of salt.
- In a larger bowl, beat melted butter with a higher amount of white sugar than brown sugar until smooth.
- Mix in one egg and vanilla extract.
- Stir in a smaller amount of blotted pumpkin purée (about 1/4 cup) to control moisture.
- Gradually mix in the dry ingredients.
- Fold in a cup of mini chocolate chips, which work best for thin cookies.
- Scoop small, 1-tablespoon-sized balls of dough and place them several inches apart on the baking sheets, as they will spread.
- Bake for 8 to 10 minutes, until the edges are golden and crispy.
- Let them cool on the pan for a few minutes to firm up before moving them.
4. The Brown Sugar Chewy Cookie
This cookie uses all brown sugar, which provides extra moisture and a deep, molasses-like caramel flavor that is incredible with pumpkin.
Recipe Method
- Preheat your oven to 375°F (190°C) and line your baking sheets.
- Whisk together your flour, spices, baking soda, and salt.
- In a large bowl, cream together melted butter and only brown sugar (no white sugar).
- Beat in one egg and a teaspoon of vanilla.
- Mix in your blotted pumpkin purée.
- Gradually add the dry ingredients to the wet until a dough forms.
- Fold in a mix of dark chocolate chunks and semi-sweet chocolate chips.
- Scoop the dough onto the prepared baking sheets.
- For extra chewiness, you can chill the dough for 30 minutes before baking.
- Bake for 10 to 12 minutes and let cool on the pan to set.
5. The Bakery-Style Giant Pumpkin Cookie
This recipe is for creating one of those huge, thick, and satisfying cookies that you would find in a high-end bakery.
Recipe Method
- Preheat your oven to 375°F (190°C).
- Use a recipe for soft and cakey cookies, but add an extra half cup of flour to make the dough stiffer.
- For the best texture, use a mix of chocolate chunks and chocolate wafers instead of standard chips.
- Chill the dough for at least one hour. This is essential to prevent spreading.
- Use a large ice cream scoop (about 1/4 cup) to portion out the dough.
- Place only four to six giant cookie dough balls on each baking sheet.
- Press a few extra chocolate chunks onto the top of each dough ball before baking.
- Bake for 15 to 18 minutes, until the edges are set and the center is still slightly soft.
- Let the giant cookies cool completely on the baking sheet.
- A sprinkle of flaky sea salt on top after baking is a perfect finishing touch.
Whole Grain & Hearty Twists
These recipes incorporate whole grains and other hearty ingredients, making the cookies more satisfying and adding a wonderful, nutty flavor and texture.
6. Whole Wheat Pumpkin Oatmeal Cookies
A rustic and hearty cookie that combines the nuttiness of whole wheat with the chewy texture of rolled oats.
Recipe Method
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together whole wheat flour, one cup of rolled oats, baking soda, cinnamon, and salt.
- Cream together softened butter and brown sugar.
- Beat in one egg and vanilla.
- Mix in your pumpkin purée.
- Gradually add the dry oat and flour mixture to the wet ingredients.
- Fold in a cup of chocolate chips and a half cup of chopped walnuts or pecans.
- Drop spoonfuls of the thick, hearty dough onto your baking sheets.
- Bake for 12 to 14 minutes, until the edges are golden.
- These cookies have a wonderful, chewy texture and are very satisfying.
7. Spelt Flour & Toasted Pecan Cookies
Spelt flour has a naturally sweet and nutty flavor that is a perfect complement to pumpkin and warm spices.
Recipe Method
- Preheat your oven to 375°F (190°C).
- Toast a cup of pecans in the oven for about 5 minutes until fragrant, then let them cool and chop them.
- Whisk together spelt flour, baking soda, salt, cinnamon, and a pinch of nutmeg.
- Cream together softened butter and coconut sugar.
- Mix in your egg, vanilla, and pumpkin purée.
- Gradually mix in the dry ingredients.
- Fold in the toasted, chopped pecans and a cup of dark chocolate chunks.
- Scoop the dough and bake for 10 to 12 minutes.
- The toasted pecans add an incredible, deep nutty flavor.
- These have a sophisticated, grown-up flavor profile.
8. Oat Flour & Maple Sweetened Cookies
Using oat flour creates a very tender cookie, and sweetening it with pure maple syrup instead of refined sugar adds a rich, complex flavor.
Recipe Method
- You can make oat flour by blending rolled oats in a blender until fine.
- Preheat your oven to 350°F (175°C).
- Whisk together your oat flour, baking soda, salt, and spices.
- In a separate bowl, whisk together melted coconut oil, a half cup of pure maple syrup, and your pumpkin purée.
- Pour the wet ingredients into the dry and mix until just combined.
- Fold in your chocolate chips. The dough will be quite soft.
- Let the dough chill in the refrigerator for 30 minutes to firm up slightly.
- Scoop the dough onto your prepared baking sheets.
- Bake for 12 to 15 minutes.
- The maple flavor is a wonderful, natural pairing with the pumpkin.
9. “Kitchen Sink” Pumpkin Cookies
These cookies are for when you want to add all the good stuff. They are packed with textures and flavors.
Recipe Method
- Start with your favorite whole wheat or oatmeal pumpkin cookie dough base.
- Preheat your oven to 350°F (175°C).
- To the finished dough, it is time to add the “kitchen sink” mix-ins.
- Fold in a half cup of chocolate chips, a half cup of butterscotch chips, and a half cup of chopped pretzels.
- You can also add a quarter cup of toasted pumpkin seeds (pepitas) for a seasonal crunch.
- The combination of sweet, salty, and crunchy is incredible.
- Drop heaping spoonfuls of the loaded dough onto your baking sheets.
- Bake for 12 to 15 minutes, until the edges are golden.
- Let them cool on the pan, as they will be delicate when warm.
- Every bite is a different, delicious surprise.
10. Healthy Pumpkin Breakfast Cookies
These are designed to be a healthy, on-the-go breakfast. They are packed with fiber and protein and are very low in added sugar.
Recipe Method
- In a bowl, combine two cups of rolled oats, a half cup of almond flour, and a scoop of vanilla protein powder.
- Add a teaspoon of baking powder and your favorite pumpkin spices.
- In a separate bowl, mash one ripe banana and mix it with a half cup of pumpkin purée and a quarter cup of almond butter.
- Combine the wet and dry ingredients.
- Fold in a quarter cup of mini chocolate chips and a quarter cup of dried cranberries or raisins.
- Form the thick mixture into round, flat “cookie” shapes on your baking sheet. They will not spread much.
- Bake at 350°F (175°C) for 15 to 18 minutes.
- Let them cool completely.
- These are a perfect, grab-and-go breakfast treat.
- Store them in an airtight container in the refrigerator.
Gourmet Flavor Infusions
These recipes take the classic pumpkin chocolate chip cookie to the next level with sophisticated, gourmet flavor pairings.
11. Brown Butter & Sea Salt Cookies
Browning the butter before adding it to the dough creates an incredibly rich, nutty, and complex flavor that elevates the entire cookie.
Recipe Method
- Start by browning a stick of butter in a light-colored saucepan. Melt it and continue to cook, swirling, until it foams and brown bits form at the bottom. It will smell nutty and amazing.
- Let the brown butter cool slightly.
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix the cooled brown butter with your sugars.
- Proceed with your favorite chewy cookie recipe, adding the egg, vanilla, and pumpkin.
- Mix in your dry ingredients.
- Use high-quality dark chocolate chunks instead of chips for a more gourmet feel.
- Scoop the dough onto your baking sheets.
- Bake for 10 to 12 minutes.
- As soon as the cookies come out of the oven, sprinkle them with a little bit of flaky sea salt. The salt on top is a game-changer.
12. Espresso-Infused Pumpkin Cookies
A teaspoon of instant espresso powder enhances and deepens the flavor of both the chocolate and the pumpkin, adding a rich, roasted note.
Recipe Method
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together your flour, spices, baking soda, and salt.
- Add one or two teaspoons of instant espresso powder directly to your dry ingredients.
- In a large bowl, cream together your butter and sugars.
- Mix in the egg, vanilla, and pumpkin purée.
- Gradually add the espresso-infused dry ingredients to the wet.
- Fold in a cup of high-quality dark chocolate chips or espresso-flavored chocolate chips.
- Scoop the dough and bake for 12 to 14 minutes.
- The coffee flavor is subtle but adds an incredible depth.
- These are a perfect afternoon treat to have with a cup of coffee.
13. Salted Caramel Stuffed Cookies
A gooey, molten, salted caramel center takes these pumpkin cookies to a whole new level of decadence.
Recipe Method
- Prepare your favorite pumpkin chocolate chip cookie dough and chill it for at least 30 minutes.
- You will need about 24 soft caramel candies, unwrapped.
- Take a scoop of the chilled cookie dough (about two tablespoons).
- Flatten the dough into a disc in your hand.
- Place one soft caramel in the center of the dough disc.
- Carefully wrap the cookie dough up and around the caramel, sealing it completely so the caramel cannot leak out.
- Roll the dough into a smooth ball.
- Place the stuffed dough balls on your prepared baking sheet.
- Bake at 375°F (190°C) for 11 to 13 minutes.
- Sprinkle the warm cookies with a little bit of flaky sea salt and let them cool on the pan.
14. Chai Spice Pumpkin Cookies
Instead of just cinnamon, this recipe uses a fragrant and complex blend of chai spices, like cardamom, ginger, cloves, and black pepper.
Recipe Method
- Preheat your oven to 350°F (175°C).
- To make your chai spice blend, combine two teaspoons of cinnamon, one teaspoon of cardamom, one teaspoon of ginger, and a half teaspoon each of allspice, cloves, and black pepper.
- Add this chai spice blend to your dry ingredients in place of just cinnamon.
- Prepare your cookie dough as usual.
- Use a mix of dark chocolate chips and white chocolate chips for a beautiful contrast.
- Scoop the dough onto your baking sheets.
- Bake for 12 to 15 minutes. Your kitchen will smell incredible.
- These cookies have a wonderfully warm, spicy, and complex flavor.
- They are fantastic with a simple vanilla glaze.
- This is a perfect, cozy cookie for a crisp fall day.
15. Brown Butter & Sage Cookies
A sophisticated, savory-sweet combination. The nutty brown butter and the earthy, aromatic sage are a surprisingly delicious match for the sweet pumpkin.
Recipe Method
- Start by browning one stick of butter. Add a few fresh sage leaves to the butter as it browns to infuse it with flavor. Remove the crispy sage leaves and set them aside.
- Let the sage-infused brown butter cool.
- Prepare your cookie dough using the cooled brown butter.
- For a less sweet, more savory cookie, reduce the amount of sugar in your recipe slightly.
- Fold in your chocolate chips.
- Scoop the dough onto your baking sheets.
- Bake at 375°F (190°C) for 10 to 12 minutes.
- Once the cookies are baked, you can crumble the crispy sage leaves you saved and sprinkle them on top with a little sea salt.
- This is a very unique, “grown-up” cookie.
- It is perfect for a fall dinner party.
Decadent & Stuffed
These are the most indulgent recipes. They are for when you want a truly special, over-the-top treat.
16. Cream Cheese Filled Pumpkin Cookies
A tangy, sweet cream cheese filling is hidden inside a soft pumpkin cookie. It is like a portable pumpkin cheesecake.
Recipe Method
- First, prepare the cream cheese filling. Beat together softened cream cheese with a little powdered sugar and vanilla until smooth.
- Drop small teaspoonfuls of the cream cheese filling onto a parchment-lined plate and freeze them until they are firm.
- Prepare your favorite soft pumpkin cookie dough.
- Take a scoop of the cookie dough and flatten it in your hand.
- Place one of the frozen cream cheese balls in the center.
- Wrap the cookie dough around the cream cheese filling, sealing it completely.
- Roll it into a ball and place it on your baking sheet.
- Bake at 350°F (175°C) for 13 to 15 minutes.
- Let the cookies cool completely before eating.
- The surprise tangy filling is absolutely delicious.
17. Double Chocolate Pumpkin Cookies
For the ultimate chocolate lover. This recipe adds cocoa powder to the dough for a rich, dark, chocolatey base.
Recipe Method
- Preheat your oven to 350°F (175°C).
- In your dry ingredients, add a half cup of unsweetened cocoa powder along with your flour and spices.
- Prepare the cookie dough as usual. The dough will be a rich, dark brown color.
- For the mix-ins, use a combination of different types of chocolate for the best flavor.
- Fold in a half cup of semi-sweet chocolate chips, a half cup of milk chocolate chunks, and a half cup of white chocolate chips.
- Scoop the dough onto your baking sheets.
- Press a few extra white chocolate chips onto the top of each dough ball for a nice visual contrast.
- Bake for 12 to 14 minutes.
- These cookies are incredibly rich, fudgy, and decadent.
- A glass of cold milk is a mandatory accompaniment.
18. Pumpkin “Whoopie Pies”
This recipe creates two soft, cakey pumpkin cookies that are sandwiched together with a fluffy marshmallow or cream cheese filling.
Recipe Method
- Prepare the batter for a soft, cake-like pumpkin chocolate chip cookie.
- Drop uniform, round spoonfuls of the batter onto your baking sheets. You want them to bake into little cake-like mounds.
- Bake for 12 to 15 minutes, until the “cakes” are puffy and spring back when you touch them.
- Let the cookie cakes cool completely.
- For the filling, you can use a classic cream cheese frosting or a marshmallow fluff filling.
- To assemble, spread a generous layer of the filling on the flat side of one cookie cake.
- Top it with another cookie cake to create a sandwich.
- You can roll the edges of the whoopie pie in sprinkles for a festive look.
- These are a fun, classic, and nostalgic treat.
- Wrap them individually in plastic wrap to keep them fresh.
19. Biscoff-Stuffed Pumpkin Cookies
Cookie butter, or Biscoff spread, is a delicious, spiced spread made from speculoos cookies. Stuffing it inside a pumpkin cookie is pure genius.
Recipe Method
- This technique is similar to the cream cheese stuffed cookies.
- Drop small, teaspoon-sized dollops of Biscoff spread onto a parchment-lined plate and freeze them until they are firm.
- Prepare your favorite pumpkin cookie dough.
- Take a scoop of the dough and flatten it into a disc.
- Place one of the frozen Biscoff balls in the center.
- Wrap the dough up and around the Biscoff, sealing it completely.
- Roll it into a smooth ball.
- Place the dough balls on your baking sheet.
- Bake at 375°F (190°C) for 11 to 13 minutes.
- When you break open the warm cookie, the Biscoff center will be wonderfully gooey and melted.
- The spiced flavor of the Biscoff is a perfect match for the pumpkin.
20. S’mores Pumpkin Cookies
This cookie brings classic campfire flavor to your kitchen. It is loaded with graham crackers, chocolate, and toasted marshmallows.
Recipe Method
- Prepare a chewy pumpkin chocolate chip cookie dough.
- To the dough, add a half cup of coarsely crushed graham crackers.
- Instead of just chocolate chips, use chunks from a Hershey’s milk chocolate bar.
- Fold the graham cracker pieces and the chocolate chunks into the dough.
- Scoop the dough onto your baking sheets.
- Press a few mini marshmallows onto the top of each cookie dough ball right before baking.
- Bake at 375°F (190°C) for 10 to 12 minutes.
- The marshmallows on top will get beautifully golden brown and toasty in the oven.
- For an extra gooey marshmallow experience, you can also place the baked cookies under the broiler for just 30 seconds.
- These cookies are a fun, nostalgic, and absolutely delicious treat.
Dietary-Friendly Delights
These recipes ensure that everyone, regardless of their dietary needs or choices, can enjoy a warm, gooey, and delicious cinnamon roll on a weekend morning.
21. Classic Vegan Pumpkin Cookies
These rolls use simple, plant-based swaps to create a vegan version that is just as fluffy and decadent as the original.
Recipe Method
- Preheat your oven to 350°F (175°C).
- To replace the egg, create a “flax egg” by mixing one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken.
- In a large bowl, cream together softened vegan butter or coconut oil with brown sugar.
- Mix in the prepared flax egg and a teaspoon of vanilla.
- Stir in your pumpkin purée.
- In a separate bowl, whisk together your flour, spices, baking soda, and salt.
- Gradually add the dry ingredients to the wet and mix until a dough forms.
- Fold in a cup of dairy-free chocolate chips.
- Scoop the dough and bake for 12 to 14 minutes.
- These are a fantastic, compassionate, and delicious option.
22. Gluten-Free Oat Flour Cookies
Using certified gluten-free oat flour creates a wonderfully soft and tender cookie with a lovely, comforting flavor.
Recipe Method
- Preheat your oven to 350°F (175°C).
- Whisk together two cups of oat flour, a half cup of almond flour for structure, baking soda, salt, and your pumpkin spices.
- In a separate bowl, cream together softened butter and brown sugar.
- Mix in one egg, vanilla, and your pumpkin purée.
- Combine the wet and dry ingredients. The dough will be quite soft.
- Fold in your gluten-free chocolate chips.
- Chill the dough for at least 30 minutes to help prevent spreading.
- Scoop the dough onto your prepared baking sheets.
- Bake for 12 to 15 minutes, until the edges are lightly golden.
- Let them cool on the pan for a few minutes before moving them.
23. Keto-Friendly Almond Flour Cookies
These low-carb, keto-friendly cookies use almond flour and a sugar substitute to create a delicious, guilt-free treat.
Recipe Method
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together almond flour, a keto-friendly sweetener like erythritol, baking powder, salt, and cinnamon.
- In another bowl, whisk together melted butter or coconut oil, one egg, and your pumpkin purée.
- Combine the wet and dry ingredients to form a soft dough.
- Fold in a cup of sugar-free chocolate chips, like those made by Lily’s.
- Scoop the dough onto a parchment-lined baking sheet.
- Flatten the dough balls slightly with your hand, as they will not spread much.
- Bake for 12 to 15 minutes, until the edges are firm.
- Let them cool completely on the baking sheet.
- These cookies are a fantastic way to enjoy a fall treat while staying on track with your diet.
24. Paleo Pumpkin Cookies
These cookies are free from grains, dairy, and refined sugar, making them a perfect treat for those following a Paleo lifestyle.
Recipe Method
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together one cup of almond flour and a quarter cup of coconut flour.
- Add baking soda, pumpkin pie spice, and a pinch of salt.
- In a separate bowl, whisk together a half cup of pumpkin purée, a quarter cup of maple syrup, and a quarter cup of melted coconut oil.
- Mix in one egg.
- Combine the wet and dry ingredients.
- Fold in a cup of dairy-free, Paleo-friendly chocolate chips.
- Scoop the dough and flatten the cookies slightly on your baking sheet.
- Bake for 12 to 14 minutes.
- Let them cool completely to firm up.
25. One-Bowl Vegan & GF Cookies
This recipe is the ultimate easy, healthy cookie. It is vegan, gluten-free, and can be mixed up in a single bowl.
Recipe Method
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine a half cup of creamy almond butter, a half cup of pumpkin purée, and a half cup of maple syrup.
- Whisk these wet ingredients together until they are smooth.
- To the same bowl, add one cup of almond flour, one teaspoon of baking soda, and your pumpkin pie spices.
- Stir everything together until a cohesive dough forms.
- Fold in a cup of your favorite dairy-free chocolate chips.
- Scoop the dough onto a parchment-lined baking sheet.
- Press the dough balls down slightly, as they will not spread much.
- Bake for 10 to 12 minutes.
- Let them cool on the pan. This is an incredibly simple and healthy recipe.
Fun & Creative Formats
Think beyond the classic round cookie. These recipes use fun and creative formats to deliver that pumpkin chocolate chip flavor in a new way.
26. Pumpkin Chocolate Chip Cookie Bars
For when you do not want to scoop individual cookies, cookie bars are the perfect solution. They are quick, easy, and feed a crowd.
Recipe Method
- Preheat your oven to 350°F (175°C).
- Grease and line an 8×8 or 9×9 inch baking pan with parchment paper.
- Prepare your favorite chewy or cakey pumpkin chocolate chip cookie dough.
- Instead of scooping the dough, press it evenly into the bottom of the prepared baking pan.
- Sprinkle a few extra chocolate chips on top.
- Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out with moist crumbs.
- Let the bars cool completely in the pan before you slice them.
- This is a fantastic and easy way to make a large batch of cookies.
- You can drizzle them with a simple glaze or a cream cheese frosting.
- Cut them into squares and serve.
27. Pumpkin Skillet Cookie
A “pizookie” is a giant cookie baked in a cast iron skillet. It is served warm, straight from the pan, and topped with ice cream for a truly decadent dessert.
Recipe Method
- Preheat your oven to 350°F (175°C).
- Generously grease a 10-inch cast iron skillet with butter.
- Prepare a batch of your favorite pumpkin chocolate chip cookie dough.
- Press the entire batch of dough evenly into the bottom of the greased skillet.
- Bake for 25 to 30 minutes, until the edges are golden brown and the center is just set.
- Let the skillet cookie cool for about 10 minutes.
- The best part: serve it warm, directly from the skillet.
- Top the warm cookie with several large scoops of good quality vanilla ice cream.
- The ice cream will get all melty and delicious on top of the warm cookie.
- Provide everyone with a spoon and let them dig right in.
28. No-Bake Pumpkin Energy Bites
These are a healthy, no-bake “cookie” that is perfect for a quick snack or a post-workout treat. They come together in minutes.
Recipe Method
- In a food processor, combine one cup of rolled oats, a half cup of pumpkin purée, and a half cup of creamy almond or peanut butter.
- Add a quarter cup of ground flaxseed for fiber and a few tablespoons of maple syrup for sweetness.
- Add a teaspoon of pumpkin pie spice.
- Pulse the mixture until it is well combined and forms a thick, sticky “dough.”
- Transfer the mixture to a bowl.
- Stir in a half cup of mini chocolate chips.
- Roll the mixture into small, one-inch balls.
- Place the energy bites on a parchment-lined plate and chill them in the refrigerator for at least 30 minutes to firm up.
- Store these healthy treats in an airtight container in the fridge.
- They are a perfect, healthy way to get your pumpkin spice fix.
29. Pumpkin Cookie Sandwiches
Two soft pumpkin cookies are sandwiched together with a delicious, tangy cream cheese frosting. A truly irresistible treat.
Recipe Method
- Bake a batch of your favorite soft, cakey pumpkin chocolate chip cookies. Make sure they are uniform in size.
- Let the cookies cool completely. This is very important.
- While the cookies are cooling, prepare a classic cream cheese frosting.
- Beat together softened cream cheese and butter until smooth.
- Gradually beat in powdered sugar until you reach your desired sweetness and a thick, pipeable consistency.
- Stir in a teaspoon of vanilla extract.
- To assemble, take two cookies that are a similar size.
- Pipe or spread a generous layer of the cream cheese frosting on the flat bottom of one cookie.
- Gently press the other cookie on top to create a sandwich.
- For a festive touch, you can roll the edges of the cookie sandwich in fall-themed sprinkles.
30. Pumpkin Chocolate Chip Brookies
A brookie is the ultimate dessert mashup: one layer of rich, fudgy brownie topped with a layer of chewy cookie dough.
Recipe Method
- Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan.
- First, prepare a simple brownie batter from a box mix or your favorite recipe.
- Spread the brownie batter evenly in the bottom of the prepared pan.
- Next, prepare a batch of your favorite chewy pumpkin chocolate chip cookie dough.
- Drop spoonfuls of the cookie dough evenly over the top of the brownie batter.
- You do not need to spread the cookie dough; it will spread as it bakes.
- Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out with moist crumbs.
- Let the brookies cool completely in the pan on a wire rack.
- Once they are cool, slice them into bars.
- This is an incredibly rich, decadent, and crowd-pleasing dessert.
Conclusion
And there you have it. 30 fresh and delicious ways to make your weekend baking special, cozy, and full of autumn flavor.
This season is all about embracing comforting spices and new, creative ideas. These recipes prove that the humble pumpkin chocolate chip cookie is a canvas for endless culinary creativity.
From classic and chewy to gourmet and gluten-free, there is truly a perfect pumpkin cookie on this list for everyone.
Use these recipes as a starting point for your own baking adventures.
So go ahead, preheat your oven, and get ready to fill your home with the warm, comforting, and completely irresistible aroma of freshly baked pumpkin chocolate chip cookies.