The Softest Pumpkin Chocolate Chip Cookie [Toddler + Kid Friendly]
Meet the softest pumpkin chocolate chip cookie you'll ever make. These cookies are pillowy, tender, and lightly spiced with cozy pumpkin flavour, with melty chocolate chips in every bite. They're lower in sugar than traditional cookies but still taste like a true treat - making them perfect for toddlers, kids, and yes, you too.
This post may contain affiliate links.
⭐⭐⭐⭐⭐
"Absolutely delicious! Enjoyed by the whole family." - Ooma
Once upon a time, I (Nita here) lived in a Northern community in British Columbia. It was here that I was introduced to my first pumpkin cookie.
Well, I fell in love.
A cookie, with pumpkin? Yup, you read that correctly. Over time I adapted the recipe and it sort of became something I was known for among my group of friends. And now, we're sharing a slightly adapted and even better version with you!
Why this recipe works
🕒 30 minute prep time
🎃 Exposes your child to a vegetable, pumpkin!
❄️ Freezer friendly
🌾 Contains whole grains, like oat
🌟 Family friendly recipe from toddlers to teens and adults - everyone loves them!
SUMMARIZE AND SAVE THIS CONTENT ON:
Jump to:
Why you will love these pumpkin cookies
What isn't to love? It's a version of chocolate chip cookies, except elevated thanks to pumpkin. But truthfully, you'll love these because they are…
- Pillowy soft, like a muffin top
- A great way to work on pumpkin exposure with your littles
- A source of whole food ingredients like oats and flax seed
- Easy to prepare
PS: speaking of pumpkin exposure - since you're going to be opening a can of pumpkin purée for these cookies, try using the rest of the can in this baby and family friendly creamy pumpkin spaghetti.
Allergen information & substitutions
These soft pumpkin chocolate chip cookies contain three allergens: eggs, wheat and possibly milk if it's an ingredient in your choice of chocolate chips.
If you're managing an egg allergy, there are several egg replacement options that will work such as a flax egg, egg replacement or chia egg! You can also replace the wheat flour for a gluten free alternative that works for. And finally, swap the chocolate chips for a dairy free version which is relatively simple to find at most large grocery stores!
How can I serve these to my family?
It's a cookie! Have fun with it. Personally, we don't like to assign too many rules when it comes to eating because that can really take the joy out of mealtimes. Here a few suggestions for serving these pumpkin chocolate chip cookies to your family:
- Serve as a snack, paired with fruit
- Serve alongside meals
- Pack them in your child's daycare or school lunch box
- And, from time to time, plate a really generous portion along with other foods-let your child enjoy as many as they would like - this advice comes from feeding guru and therapist Ellyn Satter - she encourages allowing children some opportunities to be served an unlimited amount of xyz food so that children can practice internal regulation and so they understand they have unconditional permission to eat (which…is a whole other topic for possibly another article)!
Recipe FAQ
When shopping, you'll likely find canned pumpkin purée stocked close to canned pumpkin pie filling. This makes it pretty easy to accidentally grab the wrong product. For this recipe, you specifically want to look for canned pumpkin purée. Don't make the mistake of purchasing pumpkin pie filling, which contains additional sugar and spices.
Yes! To freeze, we recommend storing them in an airtight container or reusable bag. Freeze for up to 3 months.
While you're here, we'll warn you that most folks don't get around to freezing these cookies because they just go that fast! But if you're thinking ahead to your future tired self, then go ahead and freeze some this way you'll always be prepared with homemade pumpkin chocolate chip cookies and everyone will be grateful for that!
All you have to do is thaw, and serve!
Thanks to the canned pumpkin, these cookies contain a high amount of moisture. For this reason, we recommend that you store them in the fridge after baking. After 3 days, freeze what is left over to prevent them from spoiling.
Officially, since this recipe contains added/free sugars, we'd recommend waiting until your child has their second birthday. However, we're realistic and know this can be challenging once your child starts to notice that they're not getting the same foods as everyone else! So, for our more nuanced recommendation, read this article on babies, toddlers, and sugar.
Pumpkins aren't just for carving! They offer a lot of nutrition including potassium, vitamin A, vitamin C, and some fibre too-every cup of pumpkin contains about 6g of fibre!
From a culinary perspective, we appreciate pumpkin for the flavour it lends and how it can elevate recipes like cookies, muffins, loaves, and scones.
Play + books that match this recipe
Do you remember how fun and magical it was to play? Think of all the connections your child makes when get a chance to engage in authentic play! It's the same with food play. When young children interact and explore "food " during playtime, they become more comfortable and are more likely to want to eat it at mealtimes!
Here are some options to include pumpkin during play and story time.
If you tried these pumpkin chocolate chip cookies or any other recipe on our blog, please leave a 🌟 star rating and let us know how it went in the 📝 comments below. Thanks for visiting!
The Softest Pumpkin Chocolate Chip Cookie [Toddler + Kid Friendly]
Ingredients
- 1 cup pumpkin purée not pie filling
- 1 egg may use flax egg for vegan alternative
- ½ cup canola oil
- ½ cup sugar
- 1 teaspoon vanilla
- 1 cup flour
- ½ cup quick oats
- 2 tablespoon ground flaxseed
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ cup mini chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium size bowl -with a hand blender- blend: pumpkin, egg, canola oil, sugar, and vanilla. Set aside.
- In a separate large bowl, combine the dry ingredients: flour, oats, flaxseed, baking powder, cinnamon, and ginger.
- Add the wet ingredients into the dry ingredients and stir until combined.
- Gently stir in the chocolate chips.
- Place 1.5 tablespoon dollops onto a prepared baking sheet lined with parchment paper. I prefer to use a scoop for this to ensure I have evenly shaped cookies. You can pat down with a fork to flatten or leave as rounds.
- Bake for 10 - 12 minutes. You'll know it's ready when a toothpick inserted into the middle comes out clean.
- Enjoy these while they are warm. Store in an airtight container in the fridge or feel free to freeze the cookies.
Video
Notes
- You may use rolled oats but I find the flakes are just too darn large for my liking.
- Feel free to add other spices like cardamom or cloves.
- My preference is to use MINI chocolate chips. I like a bit of chocolate in every bite.
Absolutely delicious! Enjoyed by the whole family.
High fives! Isn't it great to find a low sugar that doesn't taste low sugar... if you know what I mean 🙂
These are the softest and most delicious cookies ever!
Yay - thanks for the amazing review! So happy you love them.
A favorite cookie in our house - love the addition of pumpkins and agree mini chocolate chips is the way to go.
Mini chocolate chips - prevents those little fingers from just diggin out the chocolate, haha!
The best! I always make a double batch and freeze for my teens lunches, they love them!
High fives!
Just as promised!
Smiles!
Which healthier oil can I substitute with ? Coconut oil or olive oil?
Also can I use coconut sugar instead of white sugar ?
That's a loaded question because we haven't found any evidence that canola oil is less healthy than either of those that you mentioned but I believe that olive oil would substitute well! We haven't tested coconut sugar and I've never baked with it myself - I'm not familiar with its properties to give an educated answer!
My kids love this recipe. It's one of our go to recipes.
Thanks for sharing. Glad that this recipe is a go-to for your family AND a fun way to expose kids to pumpkin.
We've been making this cooking regularly for years - always have and continue to love it.
So glad to hear that it's a recipe you've had time and time again.
I love this recipe so much! They are delicious!
These are on regular rotation year round in our freezer and lunch kits. Delicious.
What a great idea to freeze a batch! We'll take that advice!
I’ve had these cookies a number of times and each time it’s fantastic!