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Is there anything that says Fall like Pumpkins? These easy Pumpkin Chocolate Chip cookies are classics: They’re sweet, soft and spicy with a good pumpkin flavor. I use canned Pumpkin puree and shredded coconut for these cookies, and plenty of it. Combined with store cupboard ingredients and maple syrup for sweetness, these heavenly cookies are perfect for when they weathers gets a little chillier!

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Easy Pumpkin Chocolate Chip Cookies

Lots of us love cookies and when you’re eating Clean, especially with kids, it’s important to have a few recipes up your sleeve that the kids love and are sweet enough to satisfy those cravings for snacks all whilst being made with Real food ingredients and not a single ‘nasty’ in sight. These are them :)

Pumpkin cookies with chocolate chips are the cookie equivalent of Fall and these are made for the season. Whether it’s the pumpkin itself or the pumpkin spice flavor, these are what you need when the weather’s cooling down. Shredded coconut helps to sweeten the biscuits and adds some texture.

I use a few chocolate chips as these are a treat. I don’t make cookies all the time, we certainly don’t have them on hand continuously but all my kids love (or loved!) baking and not only does a baking session result in something delicious, but baking and cooking’s a life skill. So, think of these as educational :)

Pumpkin Spice

Pumpkin spice is the star of the show here. For many years I would buy store bought Pumpkin spice, but more recently after having trouble finding it one year, I’ve been making my own mix at home. Pumpkin spice is extremely simple and whilst buying it pre mixed is absolutely fine from a Clean eating point of view, it’s always good to know how to make your own. This mix uses spices I always have in the pantry anyhow, so feel free to use whicheve ris easier for you.

If you do make your own spice mix, I save old empty spice jars to store any spice mixes I make. Make sure they can be well sealed, and they’ll keep for however long you usually keep spices. I’m not great at remembering to check use by dates on spices as I use them often and so they’re often replaced. If you use them a little less, check the dates on the spices you’ve used and make a note of them on your spice mix jar.

Pumpkin Cookie Dough

This cookie dough is not as firm as the usual cookie dough you night be used to. The pumpkin puree means it’s not as dry as a usual dough, so while it forms up nicely in the oven and then hardens even more as the cookies set, this isn’t the sort of dough you can roll out neatly on the work top and use cookie cutters to make cute little shapes.

These cookies are more of a mix and bake kinda thing, mix the ingredients together in a bowl and bake. No chilling, no rolling, spoon the mixture onto a baking sheet, add some choc chips and they’re good to go in the oven.

I will say, I try to make these as round as possible. This involves using 2 teaspoons to scoop some dough up and the other one to push it onto the baking sheet. It’s surprisingly un-sticky, so once the cookies are on the sheet, uncooked, you can neaten up the edges.

Perfect Pumpkin Cookies (Baking Tips)

These cookies don’t tend to spread out too much when you bake them however that said, give them a little room around the edges whilst they bake.

Use a baking sheet lined with some good quality grease proof paper. I use this paper here, it’s really good, reasonable priced and these biscuits don’t stick to it :)

Your oven needs to be not too hot. I tend to bake these around 190 as they need to cook and crisp up, but the chocolate chips will burn if the ovens too hot. Once these are out of the oven they’l firm up even more, so if they feel a little undercooked when you first take them out of the oven, they do firm up.

To test if they’re cooked through, if they’re golden on top and can be moved easily with a spatula straight from the oven, they’re cooked. If you prefer a crispier crunchier cookie, give them another 5 minutes baking time.

More Clean Eating Biscuit Recipes

• Healthy biscuits for kids
• Ginger Ninja biscuits
• Old fashioned date cookies
• Coconut oat cookies
• Date and nut cookies

Storing Cookies

Once these cookies are baked and cooled down you can store them for 2/3 days in an air tight container. I don’t store these in the fridge, just in the cupboard or in a tin on the work surface.

How To Make Pumpkin Chocolate Chip Cookies

Ingredients

• ½ Cup Pumpkin puree Canned, 100% Pumpkin
• 1 Small Egg Whisked
• ½ Cup Coconut Shredded
• 4 tbsp Maple syrup
• ½ Cup Flour Einkorn, Buckwheat
• 1 tsp Baking powder
• ½ Cup Chocolate chips Unsweetened
• 1 tsp Cinnamon
• ½ tsp Ground nutmeg
• ¼ tsp Ground cloves

Instructions

• Heat the oven to 190° and line a baking sheet with parchment paper
• Add all ingredients except the chocolate chips to a mixing bowl
• Mix the ingredients well, and then add half of the chocolate chips to the mix and fold in
• Using 2 teaspoons, take a little dough on one teaspoon and scrape it onto the baking sheet with the other teaspoon. Repeat until all the mixture is on cookies on the sheet
• Flatten and neaten up the cookie edges as best you can, and then add the remaining chocolate chips to the top of each cookie
• Bake for 12 minutes and then have a look and see how they’re doing. If they are golden and can be easily moved with a spatula, they’re cooked. If you prefer a crisper cookie, bake them for another 5 minutes
• Allow to cool down and firm up before eating!

Pumpkin Chocolate Chip Cookies Recipe