Pumpkin Chocolate Chip Softies

READY IN: 30mins
Recipe by thesinglebite

Soft, cake-like, chocolately pumpkin goodness! I make these vegan by using egg replacer and for the flour I use a combination of whole wheat and all purpose. Recommended: eat them warm!

Top Review by TexasKelly

This was a good cookie- definitely more of a cake like cookie, and not a traditional cookie texture. I liked it for something different. I used mini chips (would have preferred regular ones, but that was all I had) and added some chopped pecans as well. Because this was more of a cake like cookie, although they were very moist, I was thinking of trying to dip the tops in some type of glaze, like a cream cheese glaze or something, but really they are fine as is. I just have a terrible sweet tooth and can't help but always try to make something more sweet than it already is. Thanks for posting the recipe, I really did enjoy the cookies.

Ingredients Nutrition


  1. Pre-heat oven to 350 degrees.
  2. Mix dry ingredients in a bowl and set aside.
  3. In another bowl, add brown sugar, graulated sugar, vanilla extract and oil. Stir to combine. With a mixer beat in pumpkin, then egg (or egg replacer). Slowly beat in the dry ingredients until everything is combined.
  4. Stir in chocolate chips.
  5. Drop heaping tablespoons onto greased cookie sheet and bake 12-14 minutes.

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