It is that time of year where pumpkin is king. My daughters love Fall specifically for the pumpkins. Here is our favorite pumpkin chocolate chip cookie recipes! The are small, but crispy on the outside with a soft delicate center. I can’t bake them fast enough! The base of our recipe is taken from the Toll House Cookie recipe.
For Dairy-free cookies, substitute the butter for Earth Balance and
Enjoy Life’s Dairy-free chips for chocolate chips.
For eggless, replace the 1 egg with 1Tbsp of ground flax seed and 3 Tbsp of warm water. Add the flax seed to the warm water, stir to combine, and allow to sit for approx. 5 minutes or until thick.
Please use whatever gluten-free flour blend you prefer. If your blend includes baking soda and/or baking powder, you may wish to omit it in the recipe. Please feel free to substitute whatever you happen to have on hand (reg. sugar for organic sugar, brown sugar for coconut sugar, etc.).
Pumpkin Triple Chocolate Chip Cookies
Makes 2 dozen cookies
1/4c + 1/8c organic sugar – you can substitute white sugar
1/4c + 1/8c packed brown sugar – you can substitute coconut sugar here, but it will give a slightly richer taste to the cookies.
1 stick of butter, softened
1 1/4c gluten-free flour – we used Pamela’s Artisan Blend
1/2 tsp baking soda
1/2 tsp salt – Do not use course sea salt as it does not blend well.
1 cup pumpkin puree (not pumpkin pie mix)
1/2 tsp vanilla
1 1/2 cups of chocolate chips – We had fun and used mini chips, 60% dark chocolate large chips, and milk chocolate chips, but you can use whatever you want. 🙂
Preheat the oven to 350*
In a large bowl cream together butter and sugars.
While that is beating, combine flour, baking soda, and salt into a separate bowl and lightly stir to combine. Set aside.
Once everything is creamed together, add the egg, or flax seed mixture, vanilla, and pumpkin puree to the sugar mixture and mix together. With the beaters running, or while stirring, slowly add the flour mixture to the wet mixture, scraping down the sides as you go. Stir in chocolate chips.
Scoop out a Tablespoon or two of batter onto a parchment lined cookie sheets, or greased cookie sheets. Bake for 18-22 minutes.