I’ve been trying to develop some yummy pumpkin recipes for you over the past few weeks, and I’ve had this realization: I am not as much of a pumpkin fanatic as I used to be.
I mean pumpkin is good, but I am definitely way more of an apple/pear person during the fall than a pumpkin person. That being said, just you wait until you see the pumpkin chocolate poke cake I developed for Mandy’s Recipe Box (I start contributing to her site this month)! It’s absolutely divine. I love the combo of pumpkin and chocolate.
Pumpkin chocolate chip cookies are one of my all time favorite cookies, and I love the cakey kind (not the chewy kind). Over the past few years I’ve seen a few recipes for chewy pumpkin chocolate chip cookie recipes on pinterest. And that’s cool, I’ve made almost every single one of them, because for a while I thought that pumpkin chocolate chip cookies should be chewy. Back then I thought that cookies should never ever be cakey.
But then I had a pumpkin chocolate chip cookie from kneaders, and I was like, NO. Pumpkin cookies should absolutely be cakey, always. The way I see it, these cakes cookies are less like a traditional cookie, and more like a hand-held piece of pumpkin chocolate chip cake (or pumpkin chocolate chip bread). The advantage of course being that they are hand-held, and perfect for eating on the go. Also, they are smaller so they cook faster and cool faster.
AKA you get to stuff your face with pumpkin chocolate chip goodness sooner. Did I mention that these cookies are egg free, and almost dairy free? To make them dairy free just use dairy free chocolate chips.
- 1/4 cup coconut oil, melted
- 1/2 cup granulated sugar
- 3/4 cup pumpkin puree
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 tsp pumpkin pie spice
- 1 cup whole wheat pastry flour
- 1/3 cup semi-sweet chocolate chips
- Preheat the oven to 350˚F. Line a baking sheet with parchment paper.
- In a medium bowl mix the coconut oil, granulated sugar, pumpkin puree, baking powder, baking soda, salt, and pumpkin pie spice until smooth (I use a hand mixer). Add in the flour and mix until combined.
- Using a slightly heaping medium cookie scoop, drop 12 rounds of cookie dough onto the prepared sheet.
- Bake for 12-14 minutes, or until the tops of the cookies spring back when pressed on gently with your finger (or a toothpick inserted in the center of one of the cookies comes out clean).
- Remove from the oven and immediately press several chocolate chips into the tops of each cookie. Let cool for about 10 minutes on cookie sheet, then remove to a cooling rack. Eat warm.