Latest Pumpkin Chocolate Chip Cookies You Should Try ~

I’m a big fan of pumpkin-flavored treats. I love to bake them, and I also like to eat them whenever they’re available. But as the weather cools off, you’ll want to get creative with your pumpkin dessert recipes. That’s why we’ve put this list of delicious pumpkin chocolate chip cookie ideas for you!

1.Pumpkin Chocolate Chip Cookies

These pumpkin chocolate chip cookies are a classic. They’re easy to make, delicious, and great for the holidays or any other time you want to make something unique for your friends and family!

If you love pumpkin spice lattes, then you’ll love these cookies. The flavors may sound different, but they go together like peanut butter and jelly.

2. Pumpkin Chocolate Chip Oatmeal Cookies

*1/2 cup coconut sugar

*1/2 cup dark chocolate chips (I used 85% cocoa)

*2 cups oats

*1/2 cup almond flour or oat flour (or a combination of both if you don’t have almond flour on hand)

*1 tsp cinnamon

*1/4 tsp nutmeg, freshly grated if possible (or substitute with more cinnamon)

*2 flax eggs or regular whole eggs if you aren’t vegan

The first time I made these cookies, I used the exact ingredients listed above and was pleasantly surprised. The pumpkin flavor is definitely there but not overwhelming—it’s not like eating a pie in cookie form. There’s also just enough chocolate to give them a nice balance without making them too sweet or rich.

3.Cream Cheese-Filled Pumpkin Bread

We can all agree that pumpkin bread is lovely. It’s delicious and moist and has everything you want in a loaf of bread. But why stop at just one kind? Why not have pumpkin chocolate chip cookies, cheesecake, and muffins? The possibilities are endless!

I’ve taken things one step further by creating cream cheese-filled pumpkin bread. Now, you may be thinking, “Pumpkin + cream cheese? That seems like a weird combination.” But let me tell you: it works! I promise these will be some of the best Pumpkin Chocolate Chip Cookies You Will Ever Make. Here’s how it works:

*Mix ingredients for cream cheese filling (see recipe below). Spread evenly across the bottom of an 8×8 pan lined with parchment paper or sprayed with nonstick spray.

*Pour batter over the batter layer in the pan (you can also pour into muffin tins or mini loaf pans if desi*red). Bake for 25-30 minutes until golden brown on top and the toothpick comes out clean from the center when inserted into the center of cake/muffins/loaves. Cool for 5 minutes before slicing into squares or slices as desired!

4. CBD Honey Pumpkin Cake

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CBD honey pumpkin cake is a delicious dessert that will satisfy your sweet tooth with just one bite! The trickiest part about making this cake is getting the right consistency, so it’s not too thick or thin when baking. This recipe calls for only four ingredients: canned pumpkin puree, coconut sugar (or brown sugar), eggs, and olive oil.

A great way to achieve this is by using a hand mixer to add the wet ingredients (pumpkin, sugar, eggs) into a bowl before adding olive oil. Once everything has been combined well, pour it into an 8-inch round cake pan and bake at 350°F for 40 minutes.

The result is a moist, fluffy pumpkin spice cake bursting with flavor. You can top this recipe with whipped cream or ice cream for an extra sweet treat!

5. Bakery-Style Chocolate Chip Pumpkin Muffins

*1 1/2 cups all-purpose flour

*1 teaspoon baking soda

*1 teaspoon salt

*3/4 teaspoon ground cinnamon

*2/3 cup granulated sugar

*1/2 cup packed light brown sugar

*8 tablespoons unsalted butter, melted and cooled slightly

Whisk together the flour, baking soda, salt, and ground cinnamon in a bowl. Set aside. In another large bowl, combine the sugars with melted butter until well blended. Add in pumpkin puree and mix until combined. Stir in dry ingredients just until incorporated (do not over-mix). Fold in chocolate chips! Divide batter evenly between muffin cups lined with liners or sprayed lightly with cooking spray—Bake for 18 minutes at 350 degrees.

6. Praline-Pumpkin Cheesecake Bars

Preheat the oven to 350°F. Spray an 8-inch square baking dish with nonstick cooking spray, then line it with aluminum foil, allowing the sides to hang over.

Pulse graham crackers in a food processor until finely ground and no large chunks remain. Transfer crumbs to a medium bowl and add melted butter; stir until combined. Press the mixture firmly onto the bottom of the prepared pan, then chill for 20 minutes (up to 1 hour).

In another bowl, beat cream cheese until smooth and creamy; beat in sugar and pumpkin pie spice until smooth. Fold in 2 eggs plus 1 egg yolk one at a time with an electric mixer on low speed; pour over the crust base evenly using a spatula or spoon so as to avoid disturbing the crust too much (it doesn’t have to be perfect). Bake for 30 minutes or until the center is set but still jiggles slightly (it will firm up more as it cools completely). Cool completely before serving or cutting into squares (this will keep them looking nice when doing), at least 3 hours (preferably overnight)