These Pumpkin Chocolate Chip Cookies are the perfect fall cookie! They’re chewy and full of pumpkin and chocolate goodness!
This week I’m participating in a fun event–#PumpkinWeek, hosted by Terri of Love & Confections so we can celebrate all things pumpkin in anticipation of National Pumpkin Day on October 26th! During this week, 17 food bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board! I’ll be back a couple more times this week with more pumpkin deliciousness, but first let’s enjoy these cookies, okay?!
I love cookies. I love pumpkin. But for the most part, I don’t like pumpkin cookies. See, cakey cookies aren’t my thing. I’m just not a fan. When you add lots of pumpkin puree to regular cookie dough, they get cakey. Superrrr cakey. When I saw that this recipe didn’t include other cake-inducing ingredients like eggs and butter, but used coconut oil instead, I was intrigued. And guess what? I loved ’em! Absolutely LOVED them. These cookies have the best chewy texture and pack a huge pumpkin [and pumpkin spice] punch. But that’s not all! To temper that spice, there aren’t just one, but TWO kinds of chocolate chips in there–dark and semi sweet in mini form. Yum!
Pumpkin Chocolate Chip Cookies
from Joyful Healthy Eats
- 3/4 cup coconut oil
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 3/4 cup pumpkin puree
- 2 1/4 cup white whole wheat flour
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 5 ounces dark chocolate chips
- 5 ounces mini chocolate chips
In a stand mixer, beat together coconut oil, brown sugar, and vanilla. Mix until smooth, then add pumpkin and mix again. Add flour, pumpkin pie spice, baking soda, and baking powder. Mix until combined, then fold in chocolate chips. Cover and refrigerate dough for 60 minutes.
Just before that time ends, preheat oven to 350 degrees. Roll dough into 1 tablespoon size balls, pressing down gently on the tops to form a mound.
Bake for 10-12 minutes, until light brown. Allow to cool for 10 minutes on the cookie sheet before removing to a cooling rack to cool completely. Store in an airtight container.
Check out all the #PumpkinWeek Bloggers and their recipes:
Pumpkin Loaf by Love and Confections
Lemongrass-Kissed Sankaya (Thai Pumpkin Custard) by Culinary Adventures with Camilla
Pumpkin Bars with Cream Cheese Frosting by That Skinny Chick Can Bake
Brown Butter Pumpkin Cupcakes with Biscoff Frosting by The Spiffy Cookie
Pumpkin Peach Smoothie by Happy Food Healthy Life
Egg and Pumpkin Breakfast Cups by Curious Cuisiniere
Witches Eye Glass Chocolate Pumpkin Cupcakes by Lady Behind The Curtain
Easy Homemade Pumpkin Puree by Life Tastes Good
Pumpkin Orange Soup by The Not So Cheesy Kitchen
Macaroni with Kale and Creamy Pumpkin Sauce by A Day in the Life on the Farm
Roasted Pumpkin and Chickpea Samosas by A Kitchen Hoor’s Adventures
Slow Cooker Pumpkin Butter by My Catholic Kitchen
Pumpkin Scones by Making Miracles
Chewy Pumpkin Chocolate Chip Cookies by The Pajama Chef
Pumpkin Spice Overnight Oatmeal by Dizzy Busy and Hungry