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Soft and Spiced Spelt Pumpkin Chocolate Chip Cookies

Stack of spelt pumpkin chocolate chip cookies on a wooden board with melted chocolate chips and pumpkin puree nearby

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
Hand folding chocolate chips into thick spelt pumpkin cookie dough in a glass mixing bowl on a marble counter

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.
Plate of spelt pumpkin chocolate chip cookies served with coffee on a wooden table in warm afternoon light
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 180  C
Servings: 18
Estimated Cost: 0.35
Calories: 195
Best Season: Fall
Dietary: Contains Dairy, Contains gluten, contains-eggs, Vegetarian
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
  • 280 g Light spelt flour
  • 1 tsp Baking soda
  • 1/2 tsp Baking powder
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground ginger
  • 1/2 tsp Salt
    • Wet ingredients
  • 115 g Unsalted butter, softened (or coconut oil for dairy-free)
  • 150 g Brown sugar
  • 50 g Granulated sugar
  • 200 g Pumpkin puree (canned, plain, not pie filling)
  • 1 Egg (large)
  • 1 tsp Vanilla extract
    • Mix-in
  • 200 g Semisweet chocolate chips
Instructions
    Prep
  1. 1
    Heat oven to 180 C / 350 F. Line two baking sheets with parchment paper.
  2. 2
    Whisk spelt flour, baking soda, baking powder, cinnamon, ginger, and salt in a bowl until combined.
    3. Batter
  3. 3
    In a separate bowl, beat softened butter with brown sugar and granulated sugar until smooth, about 1 minute.
  4. 4
    Add pumpkin puree, egg, and vanilla extract. Whisk until fully combined.
  5. 5
    Fold dry ingredients into wet ingredients with a spatula until just combined. Don't overmix, the batter will look thick and slightly sticky.
  6. 6
    Fold in chocolate chips.
    7. Bake
  7. 7
    Scoop 2-tablespoon portions of dough onto prepared sheets, spacing 5 cm / 2 inches apart.
  8. 8
    Bake for 11 to 13 minutes, until edges are set and centers look soft. Tops should look domed and no longer wet.
  9. 9
    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.
Keywords: spelt pumpkin cookies, pumpkin chocolate chip cookies, spelt cookies, fall baking, whole grain cookies

Equipment

  • mixing bowls
  • whisk
  • rubber spatula
  • cookie scoop
  • baking sheet
  • wire rack

Tips

  • Blot excess liquid from the pumpkin puree with a paper towel before mixing to avoid soggy centers.
  • Use light spelt flour instead of whole spelt for a softer, less dense cookie.
  • Chill the dough for 15 minutes if it feels too soft to scoop cleanly.
  • Bake one tray at a time for even spreading and consistent edges.
  • Let cookies cool on the tray for 5 minutes before moving them, since they're soft straight from the oven.

Variations

  • Swap half the chocolate chips for chopped walnuts or pecans for added crunch and texture.
  • Add 1/2 teaspoon nutmeg and a pinch of clove along with the cinnamon for a stronger spice profile.
  • Use dairy-free butter and vegan chocolate chips to make the whole batch dairy-free.

Storage and Reheating

Store spelt pumpkin chocolate chip cookies in an airtight container at room temperature for up to 4 days. Since these cookies are moist and cake-like, layer them with parchment paper so they don't stick together.

Freeze baked cookies in a single layer, then transfer to a freezer bag for up to 3 months. Thaw at room temperature for about 20 minutes before eating.

To refresh a cooled cookie, warm it in the microwave for 8 to 10 seconds. This brings back the soft, just-baked texture without drying out the crumb.

Serving Suggestions

Spelt pumpkin chocolate chip cookies work well with a cup of coffee or spiced tea in the afternoon. The soft, cake-like texture pairs with the bitterness of dark roast coffee.

Serve them slightly warm with a scoop of vanilla ice cream for a fall dessert. They also hold up well packed into lunch boxes or wrapped individually for a bake sale table.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-pumpkin-chocolate-chip-cookies/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!