Spelt pumpkin chocolate chip cookies are soft, cake-like cookies made with whole grain spelt flour, canned pumpkin puree, and semisweet chocolate chips. They bake up domed and moist, closer to a drop cookie than a crisp one. Spelt’s mild, nutty flavor works well against the pumpkin and warm spices.
I make these when I have half a can of pumpkin left over from another recipe. Light spelt flour keeps the crumb tender since it has less gluten than regular wheat flour, so you don’t want to overmix the batter.
One thing to watch: too much pumpkin puree and the cookies turn soggy in the middle instead of setting. Stick to 200g and blot any extra liquid with a paper towel if your puree looks watery.
The dough comes together in one bowl with a whisk and spatula. No mixer, no chilling time needed.
Why You’ll Love This Recipe
- One bowl, no mixer or chilling time required
- Light spelt flour keeps the texture soft and tender
- Real pumpkin puree adds moisture and natural sweetness
- Freezes well for make-ahead treats
Ingredient Notes
- Spelt flour: Use light or white spelt flour for a softer crumb. Whole spelt works too but makes a denser, heavier cookie.
- Pumpkin puree: Use plain canned pumpkin, not pumpkin pie filling, which has added sugar and spices that throw off the balance.
- Butter: Softened butter gives the best texture. Swap in dairy-free butter or coconut oil for a dairy-free version.
- Brown sugar: Adds moisture and chew. Don’t cut the amount or the cookies will dry out faster.
- Chocolate chips: Semisweet or dark chips both work well. Mini chips spread more evenly through the batter.
- Baking soda: Reacts with the acidity in the pumpkin to help the cookies rise and stay soft in the center.
Soft and Spiced Spelt Pumpkin Chocolate Chip Cookies
Description
These cookies use canned pumpkin puree and light spelt flour for a soft, cake-like texture that holds its shape without turning gummy.
Ingredients
Dry ingredients
Wet ingredients
Mix-in
Instructions
Prep
- Heat oven to 180 C / 350 F. Line two baking sheets with parchment paper.
- Whisk spelt flour, baking soda, baking powder, cinnamon, ginger, and salt in a bowl until combined.
Batter
- In a separate bowl, beat softened butter with brown sugar and granulated sugar until smooth, about 1 minute.
- Add pumpkin puree, egg, and vanilla extract. Whisk until fully combined.
- Fold dry ingredients into wet ingredients with a spatula until just combined. Don't overmix, the batter will look thick and slightly sticky.
- Fold in chocolate chips.
Bake
- Scoop 2-tablespoon portions of dough onto prepared sheets, spacing 5 cm / 2 inches apart.
- Bake for 11 to 13 minutes, until edges are set and centers look soft. Tops should look domed and no longer wet.
- Cool on the baking sheet for 5 minutes, then move to a wire rack to cool completely.
Nutrition Facts
Servings 18
- Amount Per Serving
- Calories 195kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 5g25%
- Cholesterol 20mg7%
- Sodium 130mg6%
- Potassium 90mg3%
- Total Carbohydrate 27g9%
- Dietary Fiber 2g8%
- Sugars 16g
- Protein 3g6%
- Vitamin A 1500 IU
- Vitamin C 1 mg
- Calcium 30 mg
- Iron 1 mg
- Vitamin E 0.5 mg
- Vitamin K 1 mcg
- Thiamin 0.05 mg
- Riboflavin 0.05 mg
- Niacin 0.5 mg
- Vitamin B6 0.02 mg
- Folate 15 mcg
- Vitamin B12 0.05 mcg
- Phosphorus 60 mg
- Magnesium 15 mg
- Zinc 0.3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Use room temperature butter so it creams smoothly with the sugars.
- Don't skip blotting the pumpkin puree if it looks watery.
- Bake one tray at a time for even spreading.
- Cookies firm up as they cool, so don't overbake for a soft center.
