Pumpkin Chocolate Chunk Cookies

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At under 150 calories per cookie, these Pumpkin Chocolate Chunk Cookies will be a regular fall treat. Using less sugar allows for all of those decadent chocolate chunks! 

It’s time for everything pumpkin. For some other simple treats, try my Iced Pumpkin Cookies and my Pumpkin Chocolate Chip Muffins!

Overhead shot of pumpkin chocolate chunk cookies on a cooling rack on white background.

Pumpkin Cookies

Over the last few months, I’ve been prepping a lot of fall recipes. My kitchen is getting a serious (and necessary) make-over, so everything pumpkin got a jump start. My family doesn’t seem to mind testing my recipes, especially if it involves C O O K I E S.

However, the journey to this recipe involved several painful failures. I was trying to create a pumpkin breakfast cookie, and tested a 1) pumpkin oatmeal cookie, a 2) pumpkin nut cookie, and an almost zero sugar pumpkin cookie. Needless to say, they all got the thumbs DOWN.

So, I turned to the next best thing. Chocolate chunks.

S U C C E S S.

Side view of white plate of pumpkin chocolate chunk cookies, with a big bite out of one cookie.

What I love most about these cookies:

  • You can make them using two bowls. No mixer required.
  • They are healthier, using less sugar and substituting white whole-wheat flour instead of white flour.
  • Chocolate and pumpkin are a perfect combination.
  • You can store them in the freezer or refrigerator. We like them warm out of the oven AND cold.
  • These are a great accompaniment to coffee. BONUS.

A few tips for you:

  1. Gently stir the wet and dry ingredients to avoid over-working the dough.
  2. You can substitute honey for the pure maple syrup, if you don’t have any.
  3. Chocolate chips may be substituted for the chunks, as well.
  4. Save a few chocolate chunks to add to the tops of the cookies before baking.
  5. Refrigerate the dough for about an hour before you bake.

Storing Tip – these are fine stored on the counter or in the refrigerator for up to three days.

Freezing Tip – freeze these in an airtight container or freezer bag for up to three months.

My hand holding a can of Libby's pure pumpkin.
Process shots of 1) two glass bowls, one with wet and one with dry ingredients, and 2) bowl of pumpkin batter, with chocolate chunks dumped on top.

Fall IS my favorite time of year. I’m one of “those people” who goes straight for Starbuck’s Pumpkin Spice lattes and pumpkin scones as soon as they offer them.  So it’s pretty cool that my blogging allows me an excuse to jump start my holiday baking at home. One of my favorite things to do!

I’ve got a bunch of other pumpkin recipes on here.

  • Just head to my search bar.
  • Type in P U M P K I N.

Happy Fall, ya’ll!

Side angle shot of pumpkin chocolate chunk cookies on a cooling rack on white background.

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

XOXO ~Sue

Overhead shot of pumpkin chocolate chunk cookies on a cooling rack on white background.

Pumpkin Chocolate Chunk Cookies

At under 150 calories per cookie, these Pumpkin Chocolate Chunk Cookies will be a regular fall treat. Using less sugar allows for all of those decadent chocolate chunks! 
5 from 1 vote
Print Pin Rate
Course: Breakfast, Snack
Cuisine: American
Keyword: pumpkin cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 18 cookies
Calories: 145kcal
Author: Sue Ringsdorf

Ingredients

  • 1 cup canned pumpkin
  • 1/2 cup canola oil
  • 1 large egg
  • 1 teaspoon vanilla
  • 2 cups white whole wheat flour
  • 1/2 cup brown sugar
  • 1/4 cup pure maple syrup
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • 4 oz. bittersweet chocolate – chopped – Ghirardelli

Instructions

  • In a large mixing bowl, combine wet ingredients – the pumpkin, canola oil, egg, vanilla, and pure maple syrup. Mix well.
  • In another bowl, combine dry ingredients – the flour, brown sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Mix well.
  • Pour the dry ingredients into the wet ingredients, and stir until just combined.
  • Chop up the chocolate, and add to bowl. Stir gently. (I saved a few pieces to place on the top of the cookies before baking.)
  • Refrigerate dough for at least an hour.
  • Preheat oven to 350 degrees. Spoon cookie dough onto baking sheets lined with parchment paper. 
  • Bake for approximately 12 minutes. Remove to cooling racks.

Notes

  1. No need to use a mixer. Just use two bowls and a wire whisk.
  2. Gently stir the wet and dry ingredients to avoid over-working the dough.
  3. You can substitute honey for the pure maple syrup, if you don’t have any.
  4. Chocolate chips may be substituted for the chunks, as well.
  5. Save a few chocolate chunks to add to the tops of the cookies before baking.
  6. Refrigerate the dough about an hour before you bake.
Storing Tip – these are fine stored on the counter or in the refrigerator for up to three days.
Freezing Tip – freeze these in an airtight container or bag for up to three months.

Nutrition

Calories: 145kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Cholesterol: 10mg | Sodium: 132mg | Potassium: 87mg | Fiber: 1g | Sugar: 9g | Vitamin A: 2135IU | Vitamin C: 0.6mg | Calcium: 37mg | Iron: 0.6mg

One Comment

  1. I love this recipe and these cookies are legit. It is a steal for 145 calories.

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