Okay, so pumpkin flavored chocolate chip cookies may seem ever so slightly odd, but trust me when I say these cookies are delicious. They’re soft, spicy, loaded with chocolate, and have just enough pumpkin to satisfy your fall craving! These cookies will fill your kitchen with the familiar aroma of autumn, and when the cookies come out of the oven you will want to eat more than one! They’re good.
One of my favorite parts about this recipe is how quick and easy it is! No dough chilling required. And the cookies come out perfectly thick and soft. Got a late night craving? Then this recipe is for you!
It’s important not to over-mix the dough, so after you beat together the first few ingredients, you’ll want to use a large wooden spoon or spatula to stir in the dry ingredients and chocolate chips. I like to press extra chocolate chips into the tops of my dough balls right before baking to give the cookies added appeal – I don’t recommend skipping this step! You can even use white chocolate chips if you prefer!
Some of the ingredients I love for this recipe:
Coconut oil keeps these cookies dairy-free. You’ll want to use it in solid form, so you can beat together the fat and sugar just as you would if using butter. This allows you to bake the cookies right away without any chilling.
Coconut sugar is my go-to baking sugar. It’s low GI and unrefined, and doesn’t taste like coconut.
Brown sugar brings a bit of molasses and moisture to these cookies.
Egg yolk helps keep these cookies soft.
Pumpkin puree is kind of the star of the show here. You don’t need a lot to make an impact. Plus, it also helps these cookies with that delicious soft-baked texture!
Cream of tartar keeps these cookies thick! Coconut oil tends to make cookie dough spread, so I don’t recommend skipping this ingredient.
- 1/2 cup coconut oil, solid
- 1/2 cup coconut sugar
- 1/4 cup brown sugar (or more coconut sugar)
- 1 large egg yolk, room temp
- 1 tsp vanilla extract
- 1/4 cup pumpkin puree
- 1 1/2 cups unbleached all-purpose flour
- 1/2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
- 1/2 cup + 1/4 cup dairy-free chocolate chips
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the solid coconut oil and coconut sugar. Beat in the egg yolk and vanilla extract until well combined. Stir in the pumpkin puree; set aside.
3. In a medium bowl, whisk together the flour, cream of tartar, baking soda, sea salt, cinnamon, ginger, nutmeg, allspice, and cloves. Add dry ingredients to wet and stir with a wooden spoon or spatula until just combined. Add 1/2 cup of chocolate chips and stir until the dough is well mixed.
4. Roll or scoop dough into 2 Tbsp-size balls. Press the remaining chocolate chips into the tops of each dough ball and place 2″ apart on your parchment-lined baking sheet. Slightly press down each dough ball. Bake at 350°F for 6-8 minutes. Allow cookies to cool on baking sheet for 2 minutes before moving to a cooling rack.
5. Store leftovers in an airtight container at room temperature.
You can bring your egg to room temperature by placing it in a glass of warm water for around 10 minutes
Recipe adapted from Live Well Bake Often
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Amount Per Serving: Calories: 173 Total Fat: 9g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 25mg Sodium: 130mg Carbohydrates: 22g Net Carbohydrates: 0g Fiber: 1g Sugar: 11g Sugar Alcohols: 0g Protein: 2g