If you follow me on Instagram, you know by now I’m obsessed with everything pumpkin and fall. It’s probably my favorite season, or a tie between fall and summer. Either way, I live for fall every year! That means I decorate my home for fall, I light up all my fall candles, and do all the fall baking. Speaking of baking, I spent a few days trying to decide what new pumpkin recipe I wanted to test. I was in between pumpkin bread and pumpkin cookies, but I had a sudden urge to eat cookies so here we are.
Pumpkin Chocolate Chip Cookies Notes
I was a bit worried at first that these cookies wouldn’t taste as good. However, I’m glad to report Kris said these cookies are totally husband-approved. I only have one cookie recipe from scratch that I use and that’s a sugar cookie recipe. This was my first time trying to bake pumpkin cookies but I’m glad it worked up! I pretty much just based these off of my sugar cookie recipe with a few swaps. That sugar cookie recipe uses butter, all-purpose flour and lots of sugar. However, I wanted to make these pumpkin chocolate chip cookies a bit healthier.
Feel free to also make swaps to the ingredients in this recipe if needed. And just beware, these cookies are pretty sticky once you’re trying to roll the dough into cookies. It’s something I’ve learned happens when you bake with healthier ingredients, but it does lead so soft cookies! Another thing to note, it’s common for baking time to vary based on where you are. I learned when I was younger that baking time is actually affected by altitude so just keep an eye on your cookies to see when they’re ready.
Enough with all these notes, let’s dig into the good stuff, shall we?
| Prep Time | 10 minutes |
| Cook Time | 14 minutes |
| Passive Time | 20 minutes |
| Servings |
cookies
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- 1 1/2 cups almond flour
- 1/3 cup pumpkin puree
- 1/3 cup peanut butter almond butter will work too!
- 1/3 cup maple syrup
- 1 egg
- 1 tsp vanilla
- 1 tsp baking soda
- 1 tbsp pumpkin pie spice TBH I did a heaped tablespoon
- 1/2 cup chocolate chips I used Lily's semi-sweet
Ingredients
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- Combine all ingredients except the chocolate chips in a bowl. If you have a Kitchen Aid, I highly recommend using it. Otherwise, a bowl and whisk will work.
- Mix all ingredients well and fold the chocolate chips at the end.
- Refrigerate for 20 minutes and in the meantime, pre-heat your oven to 350F.
- Line a cookie sheet with parchment paper. Roll your cookie dough into about 1 tbsp balls and place on the cookie sheet, lightly pressing down on the cookies.
- Bake for 14 minutes or until the edges of the cookies start browning while the middle is slightly soft if you like chewy cookies.
I hope you enjoyed this recipe. If you try it, tag me on Instagram and let me know what you thought. As always, feel free to share your recipes in the comments below or send me a DM. I’m always excited to try new things!
