Aah. October is here, and I’m thoroughly enjoying it! We’ve finally received a break from the sweltering heat in North Carolina. The first two weeks of Autumn were in the 90s, and it wouldn’t surprise me if the temperature jumps back up there again. But, right now, I’m going to soak up the cooler weather.
The crisp, fresh air stirs my desire for all things pumpkin, spice, and everything nice. You can bet I’ve already had several Pumpkin Spice lattes, and we’re only five days into October. Let’s be serious, though. I order Pumpkin Spice and Gingerbread lattes all year round. If a coffee shop decides to offer my favorite flavors throughout the year, you bet I’m ordering them!
Pumpkin Chocolate Chip Cookies are one of my favorite ways to use pumpkin, especially in a pinch. They are a quick cookie to whip up if you’re in a hurry or don’t feel like spending as much time in the kitchen. The flavors of pumpkin and chocolate are one of those stellar duos that just blows my mind. When I tried the combo for the first time, I thought, “where have I been all my life? This is ridiculously amazing!” I understand there are people out there who are not fans of pumpkin, spice, or chocolate, but you should give it a try at least once.
Please. Trust me.
One of my friends, who doesn’t like pumpkin spice, tried these and even she couldn’t get enough of them.
These “cookies” remind me of traditional scones rather than cookies. They come out of the oven as lovely pumpkin-spiced pillows studded with chocolate chips. A far cry from their flatter, crispier cookie counterparts. At any rate, these are delicious and easy, and that’s all that matters.
Preheat your oven to 350 degrees Fahrenheit, and prepare baking sheets with parchment paper. Parchment paper is my trusty baking companion. Never go a day without it!
In a medium bowl, whisk together flour, baking powder, baking soda, and spices.
With a hand mixer or stand mixer, cream both sugars, salt, and butter substitute until fluffy. I set my KitchenAid between the 4-6 and let it run for 2 minutes before stopping and scraping the bowl. Return the mixer to 4-6 setting and beat for another 2 minutes.
Next, add your egg and vanilla and mix until combined (about 30 seconds). Fold in pumpkin puree, alternating with the first half of flour mixture. Fold in remaining flour mixture until the flour is almost mixed into the dough.
Lastly, fold in the chocolate chips. The dry ingredients will get blended in more as you fold in the chocolate chips. If you go too far, the cookies will end up a little rubbery.
Drop large dough balls evenly on the prepared baking sheets. I try not to pile the globs too high because the cookies don’t spread much in the oven. It helps if you use the back of a cookie scoop or spoon to press the cookies down a bit.
Bake the cookies 5-6 minutes before rotating the pan and baking 4-6 more minutes. The baking time depends on how large you make the cookies. I pull them out when they’re getting a little golden brown on the edges. Let the cookies cool on the pan for a few minutes before transferring to a cooling rack. And there you have it! Lovely, Pumpkin Chocolate Chip pillows I like to call cookies.
Happy Fall y’all. And…
- 2 tablespoons Raw Cane Sugar
- 1 1/3 cups Dark Brown Sugar
- 1/2 cup Plant Butter, I prefer the Avocado Oil version
- 1/4 teaspoon Salt
- 1 Egg
- 2 teaspoons Vanilla Extract
- 1 cup Pumpkin puree
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1 1/4 teaspoon Pumpkin Pie Spice
- 1/4 tsp ground Cinnamon
- 1 1/2 cups Dairy-Free Chocolate Chips
- Preheat oven to 350 degrees F. Line cookie sheet with parchment paper.
- Whisk together flour, baking powder, baking soda, and spices.
- In a mixing bowl, cream the sugar, plant butter, and salt on medium-high speed until fluffy (about 4 minutes).
- Add egg and vanilla and mix well (30 seconds).
- Alternate pumpkin puree and the first half of dry ingredients, folding to incorporate. Finish folding in remaining dry ingredients. Stop just before all flour is mixed in.
- Fold chocolate chips into the dough until evenly distributed.
- Drop large dough balls about 2 inches apart on the prepared baking sheet.
- Bake 5 minutes before rotating and baking an additional 5-7 minutes, or until edges are golden.
- Cool a few minutes on the cookie sheet before transferring to a cooling rack.
Nutrition Information:Yield: 21 Serving Size: 1 large cookie
Amount Per Serving: Calories: 196