Pumpkin Chia Chocolate Chip Cookies

{Recipe updated September 2019}

It seems that I try a different pumpkin chocolate chip cookie recipe every year and I created a recipe last week that is calling me, begging me, to make a second batch very soon. Like today. Or tomorrow…I’m also waiting for a baby (so whichever happens first).

And these seriously taste like donuts…that dense cake-doughnut texture…yep, this is it. In fact, another scrumptious way of making these is to omit the chocolate chips and form them into little balls, dust them in cinnamon sugar and then you have homemade doughnut holes infused with Fall flavor. Although, with the dark chocolate chips it’s still quite irresistible. Gosh, I love when recipes are versatile like this.

  1. Pumpkin Chia Chocolate Chip Cookies

    Pumpkin Chia Chocolate Chip Cookies


    • 1 cup pumpkin puree
    • 1/2 cup sugar or erythritol
    • 1/2 cup oil or butter (I use coconut oil)
    • 2 T ground chia seeds
    • 2 tsp vanilla extract
    • 2 cups flour
    • 1 teaspoon baking soda
    • 2 teaspoons cinnamon
    • 1 teaspoon nutmeg
    • 1/2 teaspoon salt
    • 1 cup chocolate chips


    1. Mix wet ingredients (including pumpkin) in large bowl.
    2. Stir together flour, baking powder, cinnamon, nutmeg, salt, and baking soda in smaller bowl.
    3. Add dry ingredients slowly to wet ingredients & mix well.
    4. Add chocolate chips and stir until well combined.
    5. Drop by tablespoonfuls onto a baking sheet (also works well baked inside mini muffin tins!) Bake at 350* for 10-12 minutes.
    6. Let cool on pan for 2-3 minutes, then remove to a wire rack to cool entirely.
    7. Store in a sealed container...if they last that long 🙂


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