Pumpkin-Chocolate Chip Cookies (S)

I happen to LOVE pumpkin and chocolate together.  They make harmony in my mouth! I wasn’t about to go through Autumn without a Pumpkin-Chocolate Chip cookie.  How about you?  I don’t want to beat around the bush.  I know you aren’t here to read a wordy blog, but to get the recipe!  

Oooo….ahhh….

Pumpkin-Chocolate Chip Cookies (S)

4.0 from 1 reviews
Pumpkin-Chocolate Chip Cookies (S)
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Cook time: 
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Serves: 3 dozen
 
A yummy pumpkin cookie for Fall!
Ingredients
  • 1 cup butter
  • ½ cup THM Sweet Blend or 1 cup of Truvia
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup of pumpkin
  • 1 cup coconut flour
  • 1 cup almond flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1½ tsp cinnamon
  • ½ tsp ginger
  • ½ tsp cloves
  • ¼ cup fat-free Greek Yogurt
  • ¾-1 cup of Lily's Chocolate Chips
Instructions
  1. Mix softened butter and sweetener together in a large bowl. Add eggs, vanilla and pumpkin and mix well. Add dry ingredients. Last, mix in the chocolate chips. I go easy on my chocolate chips because of the price. You can add more if you want. Pre-heat oven at 350. Bake for 15 minutes on a greased cookie sheet. Cool and refrigerate!

Baking time may vary.  I baked mine for about 15 minutes, but I’d check them at 12 minutes or so and go from there.  I like these best after they are cooled and cold.  I keep them in the refrigerator because they contain no preservatives.  They become even yummier when chilled.  I even liked them better the next day! If you aren’t used to cooking with coconut flour, it soaks up the liquids. Don’t ever heap coconut flour in recipes, just a flat cup.  Let them cool.  They can be crumbly until they do cool down. I made about 3 dozen cookies from this batch. You could probably make more, but some of mine were decent size cookies. 

+Most recipes like this call for about 2 cups of chocolate chips.  I just can’t do it!  Lily’s are pricy where I buy them, so I go easy.  You can use more or even leave them out!  If you get the gumption, make a cream cheese frosting. Yum.

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Comments

Pumpkin-Chocolate Chip Cookies (S) — 17 Comments

  1. Can you make these with just the almond flour and leave the coconut flour out? My husband is allergic. Or should you substitute white flour instead?

    • [email protected] on said:

      If you are on THM or a low carb plan, you won’t want to use white flour. You can try all almond flour or maybe some flax flour..

    • [email protected] on said:

      Yes! 🙂

    • [email protected] on said:

      Good ol’ pumpkin in a can.

    • [email protected] on said:

      I bet you can…I’ve not tried it, but that’s a common sub.

  2. These are moist like pie inside. YUM! I made smaller cookies with my 1 tablespoon scoop and only baked them for 12 minutes. They were very sweet, but I did not add the chocolate chips so that probably made the difference. I will make again because I LOVE pumpkin anything!

  3. Pingback: 66 Trim Healthy Mama Pumpkin Recipes - Artful Homemaking

    • [email protected] on said:

      Yes!

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