Soft Baked Pumpkin Chocolate Chip Cookies
Chewy and flavorful, these pumpkin chocolate chip cookies combine the cozy flavors of fall with rich chocolate for a delightful dessert perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups almond flour A gluten-free base that provides a nutty flavor and soft texture.
- 1/4 cup arrowroot starch Helps bind the ingredients and lightens the cookie texture.
- 1 tsp baking soda Helps the cookies rise and become fluffy.
- 2 tsp pumpkin pie spice Infuses the cookies with warm spices reminiscent of fall.
- 1/2 tsp salt Enhances all the flavors and balances sweetness.
Wet Ingredients
- 1 cup pumpkin puree Adds moisture and a rich pumpkin flavor.
- 1 egg Binds the ingredients together, adding structure.
- 1/4 cup coconut oil or butter Provides richness and helps create a soft texture.
- 1/2 cup coconut sugar A healthier sweetener that adds a light caramel flavor.
Add-Ins
- 1 cup chocolate chips Adds sweetness and delicious chocolatey goodness.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a medium mixing bowl, combine the egg, pumpkin puree, and coconut oil. Mix well until fully combined.
- Incorporate the coconut sugar into the wet mixture and blend until smooth.
- In a separate bowl, whisk together the almond flour, arrowroot starch, baking soda, pumpkin pie spice, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring gently until well combined.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Use a cookie dough scooper to portion 12 balls of dough onto a cookie sheet, spacing them evenly apart.
Baking
- Place the cookies in the preheated oven and bake for 11–12 minutes, or until golden around the edges.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
For a sweet and salty contrast, consider adding a pinch of sea salt on top before baking. You can also experiment with different add-ins like walnuts for added crunch.