Fluffy Pumpkin Chocolate Chip Cookies

I hope you aren’t getting sick of fall flavors, because this won’t be the last post showcasing pumpkin, apple, cranberry or pear this season! These fluffy pumpkin chocolate chip cookies are the texture anyone craves from a pumpkin treat and are lightly sweetened with honey (and chocolate chips, of course).

vegan pumpkin cookies

This month’s Recipe Redux theme is “Fresh From The Pumpkin Patch” to showcase there is so much more to this food than pumpkin spice lattes and pumpkin bread (even though those are delicious, too!).Fluffy Pumpkin Chocolate Chip Cookies

While my last pumpkin recipe was a bit more outside of the box {and super easy, too}, this one is what I’ve been turning to when I’ve had extra pumpkin left after my other recipes. Plus, it’s something I’m sure ALL of you will enjoy… I mean, add chocolate chips and who is upset?!

fluffy pumpkin cookies

So, when you’ve got some leftover pumpkin purée in the fridge, grab some flour, honey, and chocolate chips, this simple recipe and enjoy!

Want more pumpkin recipes? Try my pumpkin pancakespumpkin spice energy bites, pumpkin cranberry energy bites (no food processor required), or click the link at the bottom of this post for the other Recipe Redux creations this month.

easy pumpkin chocolate chip cookies

Fluffy Pumpkin Chocolate Chip Cookies

These fluffy pumpkin chocolate chip cookies have the texture you crave in a pumpkin treat, and a light sweetness from honey and dark chocolate. With a vegan option and no nuts, they'll please a crowd.
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Course: Dessert
Cuisine: American
Keyword: easy, vegan pumpkin recipe

Ingredients

  • 1/2 C + 2 tbsp pumpkin puree
  • 1/3 cup raw honey
  • 2 tbsp non-dairy buttery spread
  • 1 1/4 cup sprouted wheat flour
  • 3/4 tsp baking soda
  • 1 1/8 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup roasted pumpkin seeds
  • 1/2 cup dark chocolate chips

Instructions

  • Mix wet ingredients together.
  • Add flour, soda, powder, salt & spices and mix until combined.
  • Stir in pumpkin seeds and chocolate chips.
  • Place in freezer 15 minutes (or fridge for 30).
  • Heat oven to 350°.
  • Place 12-18 spoonfuls of batter on a silpat or nonstick baking sheet.
  • Bake 10-12 minutes: the more cookies you have, the less time in the oven . If you like them gooey, transfer to cooling rack immediately. If not, let cool 10-15 minutes on baking sheet.

Notes

May use dairy butter and any wheat flour.

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  1. Pingback: Sweet Potato Snickerdoodles | Kelly Jones | Philadelphia Sports Nutrition

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