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  • Writer's pictureAmanda MacGregor

Pumpkin Chocolate Chip Cookies

Updated: Feb 25

Say goodbye to dry, cakey pumpkin cookies. These soft and chewy pumpkin chocolate chip cookies are loaded with Enjoy Life chocolate chips and are perfectly spiced.


Pumpkin Chocolate Chip Cookies - amanda macgregor - food allergy recipes

These are the best fall cookies you will ever have! They are made with real pumpkin puree, spiced with our homemade pumpkin spice seasoning, and cooked long enough to be crunchy at the edges, but soft and chewy in the middle. Not to toot my own horn, but these are perfect! I may even like them better than our regular chocolate chip cookies.


Pumpkin Chocolate Chip Cookies - amanda macgregor - food allergy recipes

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Unlike our pumpkin sugar cookies, these are not a cakey, almost muffin-top-like consistency. These pumpkin cookies have a gooey middle and chewy edge. They are borderline fudgy thanks to the two types of Enjoy Life chocolate chips we use to make these cookies.


What do you need?


  • Pumpkin Puree: we use Libby's pumpkin puree for this pumpkin chocolate chip recipe. Whatever brand you do decide to use, just make sure it is 100% pure pumpkin puree and not pumpkin pie filling.

  • All-Purpose Gluten-Free Flour: As you may know, a lot of our recipes are gluten-free so I can eat them too. We use The Greater Knead's All-Purpose Gluten-Free Flour. However, you can use any brand you love and trust. Additionally, if you do not follow a gluten-free lifestyle, you can replace the flour measurement 1-for-1 with regular all-purpose flour.

  • Corn-Free Baking Powder: A lot of baking recipes call for baking powder, which can be hard when you are allergic to corn. Luckily, Otto's came out with a corn-free, grain-free baking powder that has become a baking staple for us!

  • Baking Soda: Baking soda will give the cookies just enough rise to get a little height, while still staying fudgy.

  • Brown Sugar: Brown sugar will deepen the flavor and keep the cookies super moist.

  • Palm Shortening: We use palm shortening since I cannot find a butter I can have. If you do have a butter product you can use, you can replace this ingredient 1-for-1 with butter.

  • Pumpkin Spice Blend: To keep the recipe nutmeg-free, use our homemade pumpkin spice seasoning blend.


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Pumpkin Chocolate Chip Cookies

 

Ingredients


Pumpkin Chocolate Chip Cookies - amanda macgregor - food allergy recipes

Directions

  1. Preheat the oven to 325° F. Line a baking sheet with cooking spray or parchment paper.

  2. In a large bowl or stand mixer, whisk together flour, starch, salt, baking soda, baking powder, and cream of tartar. Set aside while you prepare the rest of the ingredients.

  3. In a small bowl, stir 1 teaspoon of the flour mixture with the chocolate chips. Set aside.

  4. In another bowl, add the sugar and light brown sugar. Whisk to combine well, working out any lumps in the brown sugar.

  5. Create a well in the center of the dry ingredients and add the palm shortening, eggs, pumpkin puree, and pumpkin spice, mixing to combine until the dough is thick and soft.

    1. If you are using a stand mixer, use the paddle attachment during this step.

  6. Transfer the wet batter to the dry and mix together using a rubber spatula or on low speed with a hand mixer or stand mixer.

  7. Add the chips tossed in the dry ingredients and mix until evenly distributed throughout the dough.

  8. Using a large cookie scoop, drop the dough on the prepared baking sheet, about 2 inches apart from one another. Roll each dollop of dough tightly into a ball. Once on the baking sheet, add some mega chunk chocolate chips on top of the dough ball and then lightly press into a disk.

  9. Optional, but if you want, sprinkle some kosher salt on top of the prepared cookie dough.

  10. Place the baking sheet in the freeze until firm, about 10 minutes.

  11. Once the dough is chilled, place it in the center of the oven and bake for 10 to 12 minutes, or until the cookies are lightly brown around the edges.

  12. Remove from the oven and allow to cool for at least 10 minutes on the baking sheet before transferring to a wire rack to cool completely.


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