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–+ servings

Pumpkin Chocolate Chip Cookies

A delightful fall treat combining pumpkin and chocolate chips, perfect for snacks or desserts.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree
  • 1/2 cup coconut oil, melted
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
Dry Ingredients
  • 1 1/2 cups gluten-free all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup dairy-free chocolate chips

Equipment

  • oven
  • Mixing Bowl
  • Baking Sheet
  • cookie scoop

Method
 

  1. Preheat your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper.
  2. In a bowl, whisk together the dry ingredients: flour, baking soda, pumpkin pie spice, and salt.
  3. In a large mixing bowl, combine the wet ingredients: pumpkin puree, melted coconut oil, brown sugar, granulated sugar, vanilla extract, and egg. Mix until smooth.
  4. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
  5. Fold in the dairy-free chocolate chips until evenly distributed.
  6. Drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes until edges are golden.
  7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Nutrition

Calories: 120kcalProtein: 1gSodium: 50mg

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