The Softest Pumpkin Chocolate Chip Cookie [Toddler + Kid Friendly]
A pillowy soft and tasty chocolate chip cookie with a pumpkin twist. A fun, lower-sugar cookie everyone in your family will love.
Servings: 25 cookies
Calories: 107kcal
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.
Nutrition
Calories: 107kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 7mg | Sodium: 40mg | Potassium: 39mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1543IU | Vitamin C: 0.4mg | Calcium: 30mg | Iron: 1mg
