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?

  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. I’m so glad that you are “at home with a purpose”. Thank you for the recipe, can’t wait to make them.

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