Pumpkin chocolate chip cookies: One of the best cookie recipes to make in the fall, with fresh pumpkin. But feel free to use butternut squash instead, or canned pumpkin.
The divine combo of spices, pumpkin & dark chocolate, along with the light texture, makes these the best pumpkin chocolate chip cookies any time of year.
Vegan & GF Options with directions below
Prep time: 30 minutes, plus 4 hours of chilling the dough
Baking time: 12 - 15 minutes
Makes 3 dozen 2 inch cookies
Nutrition Data, 45g Serving (1 cookie): 168 cal, 24g carb, 8g fat, 107mg sodium, 1g fiber, 2g protein, Estimated glycemic load 16
Vegan Version: Substitute vegan margarine such as Earth Balance for butter. Substitute 1 Tbsp ground flax seeds mixed with 1/4 cup water for the 2 eggs. Make recipe as directed.
Healthier Version: Substitute 1 cup coconut sugar for the white and brown sugar. Use 2/3 cup coconut oil in place of the butter or earth balance. Increase the amount of pumpkin by 1/3 cup. Not necessary to chill the dough.
GF Version: Substitute 3 cups all purpose gf flour mix and add 1 tsp xanthan gum (Bob's Red Mill makes a corn free variety). If you don't want to use xg, add 1 Tbsp psyllum husks to the gr flax seed and increase the water to 1/3 cup. GF versions does not need to be chilled.
Spicier Version: Double the cinnamon and ginger and add 1/4 tsp. of cloves to the flour mixture.
Nutty Version: Add 1 cup chopped pecans or walnuts to the cookies.
Shorten the chilling time by freezing the cookie dough for half-an-hour and then freezing the unbaked cookies on the cookie sheets for 10 minutes before baking.
For the Vegan and GF versions, there is no need to chill the dough.
I recommend using parchment paper if you can. The cookies are less likely to get too brown on the bottom.
I just finished baking your healthy and spicier version of Pumpkin Chocolate Chip Cookies! Perfect! Not too sweet! Yummo! Thank you! - Linda W.
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