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!
Course: Baking, Biscuits
Cuisine: Clean Eating
Keyword: Pumpkin spice chocolate chip cookies
Servings: 12cookies
Author: Stephanie
Ingredients
½CupPumpkin puree Canned, 100% Pumpkin
1SmallEggWhisked
½CupCoconutShredded
4tbspMaple syrup
½CupFlourEinkorn, Buckwheat
1tspBaking powder
½CupChocolate chips Unsweetened
1tspCinnamon
½tspGround nutmeg
¼tspGround 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