This recipe is a fun, fall spin of the classic chocolate chip cookies recipe and is a perfect item to add to your fall activities for preschoolers bucket list. These Pumpkin Chocolate Chip Cookies use very little sugar, so you can feel good about letting your kids have that second cookie!
This is a perfect fall cookie recipe to make in the kitchen with kids, and they won’t ever know that they are a healthier treat thanks to the magic allure of chocolate chips and the sweetness from the cinnamon.
- 1 1/2 cups whole-wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1 cup pumpkin puree (homemade or canned)
- 2 tablespoons butter or oil
- 1 egg
- 1 teaspoon vanilla
Have one child mix the dry ingredients and one child mix the wet. Stir the two together and portion out into 1 to 2 tablespoon sized balls — depending on how big you want your final cookies. For an optional extra dash of fall flavour, sprinkle some cinnamon or sinnamon sugar on top of the portioned cookies before putting in the oven.
Bake at 350 12-15 minutes, until cookies are set, then remove to cool on a cookie rack. Makes 24+ cookies.
If you wanted to swap out some of the sugar, you could likely replace half with honey or molasses, but I would not replace all of it as the pumpkin already makes this a very “wet” recipe. As it is, each cookie made from this recipe contains less than 0.1 teaspoons of sugar!
To make this recipe gluten-free, substitute whole spelt flour for the whole-wheat, or a mixture of rolled oats and whole spelt flour for some added texture.
Thanks for letting me share my Pumpkin Chocolate Chips Recipe with you — I hope your kids will enjoy it as much as mine did (be sure to leave a comment and let me know). If you’d like to see more recipes from me, please me sure to check out my sites, Study at Home Mama and In the Kids’ Kitchen, or follow me on Pinterest or Facebook.