It's Fall, which means ALL the pumpkin baked goods be calling! Let's just say, that in my house that means that pumpkin chocolate chip cookies are on the way. Yes, and with them being hot N' ready in just 30 minutes...who's coming over?!
Plus, as an added bonus, these cookies act as instant air freshener for mi casa. So, pretty much baking cookies, area must because they are a two for one deal. Plus, I just want it to feel like actual "Fall", so if it smells like fall, tastes like fall, then it might start feeling like fall, right?!
Me, waiting for the leaves to change color like...
Anyway, check out the recipe below, which I adapted from the A Saucy Kitchen blog. Their recipes always inspire me to eat! I thought these cookies turned out to be pretty and super-yummy. Try this treat and let me know what you think!
- 1/2 cup melted coconut oil
- 1/2 white granulated sugar
- 6 tablespoons pumpkin puree
- 1/4 teaspoon nutmeg
- 1 tablespoon cinnamon
- 1/2 teaspoon pumpkin spice seasoning (Trader Joes')
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose four (can substitute to make gluten-free)
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup brown sugar
- Dairy free chocolate chips (Add more or less depending on preference. Trader Joes' brand is my favorite)
- 1/4 cup walnuts (I love adding in extra crunch!)
Pre-Heat oven to 350 degrees.
- In a larger sized glass bowl, mix together all of the sugars and the "wet" stuff. So, your coconut oil, pumpkin puree, and the vanilla extract. Take a spatula and gently mix until consistently combined. Set aside.
- In another bowl, whisk together the rest. So the salt, baking soda and powder, flour, and all of your spices. (Feel empowered to add more spices, depending on taste. I love a lot of cinnamon.)
- Next, combine the wet ingredients. (Side note: be sure to mix your flour bowl quickly. My wet ingredients, got a little "chunky" while placed to the side. If this happens, simply strain the wet mixture before adding them into the dry, to avoid clumps.)
- Once combined, fold in chocolate chips and walnuts.
- If the dough is super sticky, that's okay, just cover the dough bowl with saran wrap and let them chill in the refrigerator for 10 minutes.
- Grease parchment paper on cookie tray, while dough is chilling. (I use Trader Joe's Coconut Oil Cooking Spray)
- Finally, roll dough into smaller balls and place on cookie sheet, a half inch apart from each other. Take your finger and gently squish the dough balls dough, so they will be more flat and traditionally "cookie-like" when baking.
- Let cookies bake for 8-11 minutes. Remove from oven and let sit for 5 minutes. (I know it's hard to resist, but egg-less baked goods always need more time to sit!)
- Serve with a cold glass of almond milk, hot tea, or cider... and enjoy!!!!
I have my 4th annual pumpkin carving party coming up this weekend, any new recipes for fall foods I should try and make for the party?! Let me know! Send me suggestions in the comments below. Because you all know how much I love to wear to wander in my kitchen these days. XOXO.