There is nothing like a good warmed up chocolate chip cookie so I decided to get on the pumpkin bandwagon to see if I could create a cookie that would be fall worthy!, The base of these cookies are my salted chocolate chip cookies and I swapped out the almond butter for pumpkin puree and the cinnamon for pumpkin pie spice!Â
These cookies are nice and soft on the inside and I love to top them with large Maldon salt flakes to give it that sweet-salty taste. This recipe will make a big enough batch for you and some friends or family, so they are a great Thanksgiving or Friendsgiving dessert to make. Prepped and ready in under 30 minutes, they can be stored in an airtight container either at room temperature or in the refrigerator.
There is nothing better than ending a night with a delicious cookie and I suggest you make these before it becomes too hard to find pumpkin spice at the grocery store!
For this recipe, you will need:
- Egg: I like to use pasture raised eggs because they pack in the most amount of nutrients
- Pumpkin Puree: Make sure that this only contains pumpkin
- Vanilla Extract: Use pure vanilla extract
- Coconut Oil: make sure you use unrefined and virgin as it’s not processed and that you melt it before adding it to the recipe
- Almond Flour
- Coconut Sugar
- Pumpkin Pie Spice
- Baking Powder
- Coconut Flour
- Chocolate Chips
- Salt
 Tips:
- You can substitute the egg with 2 flax eggs to make it vegan (2 tbsp of ground flax mixed with 5 tbsp water, store in fridge for 5-10 minutes and stir occasionally until it becomes an egg consistency)
How to Store:
- Store in an airtight container for up to one week
Other pumpkin recipes to try:
Harissa Roasted Pumpkin Seeds (Pepitas)
Chocolate Chip Pumpkin Cookie
Cooking & Baking Supplies
- Parchment Paper
- Baking Tray
Ingredients
- 1 egg
- 1/3 cup pumpkin puree
- 1 tsp vanilla extract
- 4 tbsp coconut oil, melted
- 1 1/2 cups almond flour
- 1/2 cup coconut sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp baking powder
- 2 tbsp coconut flour
- 1/2 cup chocolate chips
- sprinkle of salt (optional)
Instructions
- Preheat the oven to 350 degrees and line a baking tray with parchment paper.
- In a medium bowl, mix together wet ingredients (eggs, pumpkin puree, vanilla extract, coconut oil) and stir together well.
- Add in dry ingredients (almond flour, coconut sugar, pumpkin pies spice, baking powder, coconut flour) and mix in well.
- Fold in chocolate chips.
- Using a spoon or cookie scoop, place approximately 2 tbsp of dough onto the parchment paper in dough balls. Make sure no cookies are touching and use your hand or the back of a spoon to flatten them to be about an inch thick.
- Cook for 18 minutes and remove from the oven and let cool. ENJOY!
