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Vegan Friendly
This recipe combines pumpkin and spices with classic choco-chip cookie flavors to bring you the ultimate Fall cookie.
12 cookies
15 minutes
Pumpkin Puree
Flour
Baking Soda
Chocolate Chips
Pumpkin Pie Spice
Salt
Brown Sugar
Coconut Oil
Preheat your oven to 350°F and line with a reusable baking mat or parchment paper.
Add your pumpkin puree to a large mixing bowl and use a paper towel to blot the puree, removing excess moisture.
Consider these bamboo paper towels instead of regular paper! Bamboo naturally regenerates every few months, whereas trees cannot regrow once harvested.
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Add the coconut oil and sugar to the bowl with the dehydrated pumpkin puree and cream together with a hand mixer on high (about 2-3 minutes).
Add flour, baking soda, salt, and pumpkin pie spice and blend until combined.
Fold in chocolate chips and use a large cookie scoop or heaping tablespoon to spread out cookies on a large lined baking sheet.
Bake for 10-12 minutes, until they just start to brown on top. Sprinkle with more salt and let cool completely before enjoying.
If you don’t have pumpkin pie spice and don’t want to make your own, you can substitute cinnamon.