So if you can’t tell by now Sara and I are slightly obsessed with making our own pumpkin puree. I mean…who knew it was so easy! So given that we keep making this stuff, you guessed it, we have another pumpkin recipe today!
Lately it seems like everyone is doing some sort of pumpkin dessert. (I mean obviously right, it is October). But it seems like this year we are going more pumpkin crazy than usual. One thing that seems to be the latest craze is pumpkin cookies. So I though, why not, join in the fray and try to make my own!
These cookies are great. So fluffy! And just the right amount of sweet. Oh…and did I mention they have chocolate! I mean how can anything be bad when there is chocolate!!! My inspiration for these cookies came from a recipe I found on a fellow food bloggers site. I made a few adaptations to their ingredients, so for the original check out Clean Eating in Texas:
http://cleaneatingintexas.wordpress.com/2012/10/10/pumpkin-chocolate-chip-cookies/
So here is my latest creation. Clean eating Pumpkin Chocolate Chip Cookies! I hope you enjoy them as much as I did!!!
Local Ingredients: Fresh Pumpkin (which I used for the Pumpkin Puree), and local honey (which I got from the grocery store, which carries local products).
Mix together the pumpkin puree, honey, coconut oil, and vanilla.
In another bowl combine the whole wheat flour, baking powder, baking soda, salt, and cinnamon.
Combine the wet and dry ingredients. Fold in the chocolate chips.
Place tablespoon sized balls of dough on a cookie sheet lined with parchment paper.
Make sure the edges do not touch.
Bake at 350 degrees F for 10 minutes. Allow to cool on a wire rack before serving.
Ingredients
1 cup fresh pumpkin puree
1 cup organic honey
1/2 cup coconut oil, melted
1 large egg
2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 cup dark chocolate chips
Instructions
- 1. Preheat oven to 350 degrees F.
- 2. In a medium mixing bowl, combine the pumpkin puree, honey, coconut oil , and vanilla. Mix until well blended. After ingredients are combined, beat in one egg.
- 3. In another bowl combine the whole wheat flour, baking powder, baking soda, salt, and cinnamon. Whisk together.
- 4. Add half the dry mixture to the wet. Beat with an electric mixer until well combined. Add the remaining dry ingredients and mix until well combined.
- 5. Fold in the chocolate chips.
- 6. Place large tablespoons of the dough on a cookie sheet lined with parchment paper.
- 7. Bake for 10-14 minutes.
- 8. Let cool on a wire rack before serving.
Persnickety says
January 26, 2014 at 8:12 pmA great recipe I can’t wait to try out. It looks incredible. I love Pumpkin and those adventurous enough to use it! I wish more would.
I came up with my own version of a Pumpkin Chocolate Chip Cooks. While different from your own, I think mine is a unique take on the dish. I’m new to the Food Blog scene and would love some feedback from a pro like you. Check out my recipe if have time.
http://persnicketypanhandler.blogspot.com/2013/11/pumpkin-chocolate-chip-cookies.html