Pumpkin Spice Chocolate Cookies
Ingredients
Dry ingredients
- 1 cup (gluten-free) flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¾ teaspoon pumpkin pie spice
- ¼ teaspoon salt
Wet Ingredients
- ½ cup 100% pure pumpkin puree
- 3 tablespoons coconut sugar
- 3 tablespoons pure maple syrup
- 3 tablespoons melted coconut oil
- 1 egg or 1 flax egg =1 tablespoon ground flaxseed + 3 tablespoons warm water, whisked together, set for 15 minutes
- 1 teaspoon pure vanilla extract
- ¾ cup chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- In a medium bowl, whisk together all the dry ingredients. Set aside.
- In a large bowl, whisk together all the wet ingredients.
- Add the dry mixture to the wet mixture. Using a rubber spatula, fold until well mixed and no flour patches remain. Fold in chocolate chips.
- Using a medium cookie scoop, drop cookie dough balls onto the prepared baking sheet, evenly spaced apart.
- Bake for 12-16 minutes. Mine took 14 minutes. Allow cookies to cool on the sheet for about 12 minutes (on a cooling rack). Then, transfer the cookies directly onto a cooling rack to cool them completely. Enjoy!
Notes
"You had me at PUMPKIN. And at Chocolate!"
That is what my daughter said when I showed her the recipe for Pumpkin Cookies with Chocolate Chips. Pumpkins ARE Gourd-GEOUS, as they belong to the family of GOURDS! They are so cute, cozy, and super-versatile...you just have to love them!
Pumpkins contain various nutrients, including fiber, vitamins, minerals, and antioxidants. I love to include pumpkin in my fall and winter recipes, as it adds a rich flavor and nutritional value to a regular dish.
