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 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.
What are the Benefits of Pumpkin?
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.
Can I Use Pumpkin Pie Filling?
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.
Can These Be Frozen?
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!
Where Should I Store These Cookies?
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.
MAKE THE CONNECTION
Check your local library or good old Amazon for some books about pumpkins. Then make the connection and prepare these cookies with your little one!
Here are some suggested reads:
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)!
At What Age Can My Child Start to Enjoy These?
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.
For some, a cookie is just a cookie. But for children, cookies can be a part of fun memories, time together in the kitchen and an opportunity to foster their curiosity and exploration for new ingredients, like pumpkin in this case.
We hope you enjoy our recipe for Super Soft Pumpkin Cookies!
WATCH HOW TO MAKE THESE PUMPKIN CHOCOLATE CHIP COOKIES:
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 tsp vanilla
- 1 cup flour
- ½ cup quick oats
- ¼ cup ground flaxseed
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp 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 tbsp 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.
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12 thoughts on “The Softest Pumpkin Chocolate Chip Cookie [Toddler + Kid Friendly]”
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!