Soft and chewy pumpkin chocolate chip cookies sweetened entirely with raw honey—no refined sugar! This healthier twist on a fall favorite delivers pumpkin flavor, warm spices, and chocolatey delight in every bite.
Why You’ll Love These Honey-Sweetened Pumpkin Chocolate Chip Cookies
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Refined-sugar free: These cookies rely on raw honey instead of granulated sugar, giving you a more natural sweetness and subtle floral undertones.
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Moist & tender texture: Thanks to the pumpkin puree and honey, the cookies stay soft and rich.
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Fall flavors: Cinnamon, ginger, nutmeg, and cloves bring that cozy autumn vibe.
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Quick & easy: Simple ingredients, no fancy steps. Great for holiday baking or cozy weekends.
| Ingredient | Amount |
|---|---|
| Butter, softened | 1 cup (2 sticks) |
| Raw honey | ¾ cup |
| Pure vanilla extract | 2 tsp |
| Pumpkin puree | 1 cup |
| All-purpose flour | 2½ cups |
| Baking powder | ½ tsp |
| Baking soda | ½ tsp |
| Ground cinnamon | 1 tsp |
| Ground ginger | ½ tsp |
| Ground nutmeg | ¼ tsp |
| Ground cloves | ⅛ tsp |
| Salt | ½ tsp |
| Chocolate chips | 1½ cups |
(Adapted from “Pumpkin Chocolate Chip Cookies {Honey-Sweetened}” recipe)
Pro tip: Use unsalted butter so you can control the saltiness, and choose good-quality chocolate chips since you're not masking anything with refined sugar.
Instructions
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Preheat & prep
Preheat your oven to 350 °F (175 °C). Line baking sheets with parchment paper or silicone mats. -
Cream butter & honey
In a large bowl (or stand mixer with paddle attachment), cream together softened butter and raw honey until light, fluffy, and well combined. -
Add wet ingredients
Mix in the vanilla extract and pumpkin puree. Stir until smooth and fully incorporated. -
Combine dry ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. -
Mix dry + wet
Slowly add the dry mixture to the wet ingredients, mixing just until there are no flour streaks. Avoid overmixing to keep the cookies tender. -
Fold in chocolate chips
Gently fold in 1½ cups of chocolate chips until evenly distributed. -
Scoop dough
Use a cookie scoop or tablespoon to drop rounded portions onto your prepared baking sheets, spacing them about 2 inches apart. -
Bake
Bake in the preheated oven for about 10–12 minutes, or until edges are lightly golden. The centers may still look soft — they’ll firm up while cooling. -
Cool & enjoy
Let cookies cool 2–3 minutes on the sheet, then transfer to a wire rack to cool completely.
Tips & Variations
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Adjust honey: If your honey is extra sweet or you prefer milder sweetness, you can reduce to ⅔ cup, but texture may shift slightly.
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Spice tweak: Feel free to add a pinch more cinnamon or a dash of cardamom for flavor variation.
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Chocolate swap: Use dark chocolate chips (70% cacao) for less sweet contrast, or mini chips for more distribution.
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Add-ins: Chopped walnuts or pecans add texture and a nutty layer of flavor.
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Storage: Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies with parchment between layers.
Why Raw Honey Works (and How to Use It in Baked Goods)
Raw honey is less refined and retains more of the natural enzymes and flavors from the hive. In baking, it adds moisture and a distinctive, subtle floral taste. However:
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Always decrease other liquids slightly (because honey contributes moisture)
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Watch the baking time — honey-based doughs sometimes brown faster
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Use gentle mixing to keep air bubbles and structure intact
Using raw honey in these pumpkin cookies enhances the autumnal spices and pumpkin flavor, making each bite rich without needing granulated sugar.
Final Thoughts
If you're craving a seasonal treat that feels a bit more wholesome, these Pumpkin Chocolate Chip Cookies with raw honey hit the spot. Soft, spiced, chocolate-laced, and naturally sweetened—they’re perfect for fall gatherings, lunchbox treats, or cozy nights in.
