Softbatch Pumpkin Chocolate Chip Cookies

4.7 from 3 reviews


  • 1/2 cup coconut oil
  • 3/4 cup light brown sugar
  • 1 large egg, room temperature
  • 3 tablespoons pumpkin puree
  • 1 teaspoon vanilla extract
  • orange food coloring (optional)
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup bittersweet chocolate, chopped


    1. Preheat oven to 350°F. Line two cookie sheets with parchment paper and set aside.
    2. In a standing mixer fitted with a paddle attachment, cream the coconut oil and brown sugar until light, about 3 minutes. Beat in the egg, pumpkin puree, and vanilla extract for an additional minute. If using food coloring, add it in now!
    3. In a separate bowl, whisk together the flour, salt, and baking soda. With the wet ingredients mixing on low speed, slowly incorporate in the dry ingredients until almost combined. Remove from mixer and fold in chocolate chips with a spatula.
    4. Using a 2 oz cookie scoop, scoop the dough onto the cookie sheet, leaving 2 inches in between each cookie. Try to resist rolling the dough into perfect balls- if you keep them a little messy, they’ll develop a beautiful crust. Bake cookies for 10-12 minutes, or until just beginning to get light golden brown. Do not overbake!! Allow to cool on cooling rack before serving.