Pumpkin Chocolate Chip Cookies

Ready to Eat!

It’s still November, which means I’m completely aloud to stay on my pumpkin everything kick! Not to mention, I’m already brainstorming on what to make to bring to all my Thanksgiving family gatherings. One of my favorite local bakeries has seasonal pumpkin chocolate chip cookies that inspired me to recreate these.

If you’ve seen any of my dessert blogs, you’ve probably noticed that I’m obsessed with using coconut oil in all baking recipes – I swear by this! To cook or bake with coconut oil, simply recipe any recipe that calls for butter or oil for coconut oil in a 1:1 ratio. This is exactly what I did for these cookies and all I can say is YUM.  I went the old school route of making these cookies with ingredients from the pantry, which really did these cookies justice. This is great though because you can control how much pumpkin puree and pumpkin pie spice you’ll use. With the colder weather, you may notice that your coconut oil will be in a solid state. To soften the oil, try running your jar under hot water until more liquid consistency is reached. Here’s what you’ll need:


1 cup coconut oil, softened

1 cup white sugar

1 cup light brown sugar

2 large eggs

1 cup canned pumpkin puree

3 cups all-purpose flour

2 teaspoons baking soda

½ teaspoon salt

1 -2 teaspoons pumpkin pie spice

2 cups milk or dark chocolate chips


1. Heat the oven to 350 degrees F. Spray cookie sheet with Kelapo coconut oil cooking spray.

2. Using a mixer, beat coconut oil until smooth. Next, add in the white and brown sugars and mix until light and fluffy.

3. Beat in the eggs 1 at a time and then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Slowly beat the flour mixture into the batter in thirds. Stir in the chocolate chips.

4. Scoop the cookie dough by heaping tablespoons onto the cookie sheet and bake for 15 to 20 minutes or until the cookies are browned around the edges.

5. Remove the cookie sheets from the oven and let them rest for a few minutes. Take the cookies off the pan with a spatula and cool them on a wire rack. Serve and enjoy!

The final result of these cookies was perfect! My boyfriend was thoroughly pleased and I’ll definitely be making this recipe to bring to Thanksgiving gatherings. For more Thanksgiving recipes that are great for entertaining, be sure to check out our Brown Sugar Glazed Ham and White Chocolate Pumpkin Mousse.


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