Your day is about to get a little bit more joyous with my recipe for these Pumpkin Chocolate Chip Cookies!
It’s safe to say that we have a cookie monster on our hands, and it’s not me! Vienna devoured these Pumpkin Chocolate Chip Cookies and for good reason! These cookies are absolutely delicious. They are full of fall flavours like cinnamon, nutmeg, and ginger. Perfectly sweet with some chocolatey goodness, and they are a match made in heaven with a cup of tea for an afternoon treat!
As soon as the weather gets cooler, all I crave is a cup of Rise and Shine tea and a delicious cookie! Let me know in the comments what you crave in the fall.
The pumpkin in these cookies provides so much deliciousness, not to mention nutrition! Some of the reasons I love cooking with pumpkin are:
- High in immune-boosting beta-carotene (vitamin A) and vitamin C
- Rich in antioxidants, such as alpha-carotene, beta-carotene and beta-cryptoxanthin
- Source of folate and vitamin E
- Rich in two compounds called lutein and zeaxanthin which have been shown to be protective for your eyesight
- Good source of fibre, great for ensuring proper detoxification and elimination and helping balance blood sugar
These cookies are:
- Can be made plant-based
- Kid-approved (and hubby approved!)
- Soft and chewy
Pumpkin Chocolate Chip Cookies
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- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1/2 cup brown rice flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 2 eggs*
- 3/4 cup pumpkin purée**
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/3 cup melted coconut oil
- 1/2 cup mini chocolate chips
- Preheat oven to 350F (180C). Line a baking sheet with parchment paper.
- In a large bowl combine dry ingredients flours, baking soda and powder, cinnamon, nutmeg, ginger and cloves.
- In a smaller bowl combine wet ingredients eggs, pumpkin, maple syrup, vanilla and melted coconut oil. Make sure coconut oil is NOT too hot once you melt it otherwise it will cook the egg before you combine everything.
- Add the wet ingredients to the dry and mix just to combine. Fold in chocolate chips.
- Scoop out batter and form into ball with hand. Press down into cookie shape on baking sheet. Bake for 15 minutes or until golden brown.
- Cool for 10 minutes on a cooling rack. Refrigerate for up to a week or freeze for up to 3 months.
Makes 20 cookies.
*These will probably work without eggs (2 flax eggs) but I haven't tried it. If you omit the eggs, you'll need to add more liquid.
**I used fresh pumpkin I roasted myself so if you use the canned stuff these cookies may be a little more wet.
***If you are a seasoned baker, you could sub in different flours. For instance, if you don't like brown rice flour, you could use spelt or whole wheat or buckwheat. You may need to alter the moisture as some flours absorb more liquid.
A few things to note about these cookies:
- You can make these egg-free with two flax eggs. Grab my Egg Substitution guide to learn how to make a flax-egg
- I used fresh pumpkin that I roasted myself. If you use canned pumpkin, these cookies may be a little wetter.
- If you’re a seasoned baker, you can sub in different flours. For instance, you can try spelt or buckwheat flour in place of brown rice flour.
I hope you love these cookies as much as the McJordan family does! I am so happy with how these cookies turned out! Make sure you tag me on social media when you try them out.