Pumpkin Chocolate Chip Cookies

5 from 1 vote

Easy chocolate chip cookies made with pumpkin puree, pumpkin spice, cinnamon, wheat flour, coconut sugar, and other pantry-staple ingredients.

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Cuisine: American

Diet: Low Fat

Servings: cookies

Author: Rena

Preheat oven to 350 degrees and line a sheet pan with parchment paper.
In a large bowl, add the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Mix to combine and set aside.
Using another bowl, add the cane sugar, coconut or brown sugar, coconut oil, egg, flax seed, vanilla, and pumpkin puree. Using an electric hand mixer at medium speed, mix until combined and smooth. About 1-2 minutes.
Switch the speed of mixer to low, and then add in the flour mixture. Continue mixing slowly and scrape down the sides of the bowl if needed until dough is formed.
Fold in the chocolate chips and using a spatula, mix to combine evenly.
Using a medium sized cookie dough scooper, place the dough onto the sheet pan lined with parchment paper. Space the cookies about 2 inches apart.
Place in the oven and bake for 10-12 minutes or until they are set and slightly browned.
Remove from oven and allow the cookies to cool for at least 5 minutes before transferring them onto a cooling rack. Serve and enjoy.

To store: You may store it On the kitchen counter for up to 2 days, or place it in an airtight container and store it in the fridge for up to one week.
You may use less sugar. 1/4 cup cane and 1/4 cup coconut or brown sugar.
Consider using sugar-free chocolate chips