Pumpkin Chia Chocolate Chip Cookies

{Recipe updated October 2019}

It seems that I create a different pumpkin cookie recipe every year, and THIS one is calling me, begging me, to make another batch very soon. Like today. Or tomorrow…I’m also waiting for a baby (so whichever happens first).

And these seriously taste like doughnuts! That 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. Gosh, I love when recipes are versatile like this.

  1. Pumpkin Chia Chocolate Chip Cookies

    Category: Food

    Pumpkin Chia Chocolate Chip Cookies


    • 1 (15 oz) can pumpkin
    • 3 T ground chia seeds
    • 1 tsp vanilla
    • 1 cup granulated sweetener
    • 1 cup coconut oil or butter
    • 3 cups flour, spooned & leveled
    • 1.5 tsp baking soda
    • 1 T cinnamon
    • 2 tsp nutmeg
    • 1 tsp ground cloves
    • 1 cup chocolate chips


    1. Mix wet ingredients (including pumpkin) and chia seeds 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 12-14 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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