Thursday, September 27, 2012

Food : Pumpkin Chocolate Chip Cookies

Pumpkin, pumpkin and more pumpkin!  I just love the stuff!  

I wait all year for fall to arrive so I can break out my Pumpkin Chocolate Chip Cookie {PCCC} recipe.  Pumpkin + Chocolate?!  It's divine.  

I wish I could tell you where I got this recipe, but sadly I cannot.  I've revised it a bit, but if it looks familiar and you know who deserves the credit, please let me know.  Until then, mystery PCCC recipe creator, you are genius!  I thank you from the bottom of my fluffy, fall-baking-enlarged behind.  

I have to say, it's been tricky converting this to my gfree satisfaction.  If you're a gluten consumer, I've included notes on how much flour to use.  If you're gfree as I am, use the measurements I provided - any more flour and they will be too dry. {Trust me on this one.}

Prepare to fall in love...and you're welcome to your personal trainer or gym buddy for encouraging the need for extra workouts.  ;)

Pumpkin Chocolate Chip Cookies

- 1 1/2 C Canned Pumpkin {use more and you get a more gooey, cake-like cookie, less and a more firm cookie}
- 3/4 C Sugar
- 1/2 C Oil
- 1 Egg
- 1 tsp Vanilla
- 1 1/2 C Gluten Free Flour Blend { I use 1/4 C Arrowroot Powder, 1/4 C Coconut Flour, 1 C Rice Flour.  If you like a firmer cookie, add an extra 1/4 C Coconut Flour.  I prefer the cake-like texture, but hubby likes the more cookie-like texture, so my flour ratio depends on who I'm making them for.}  For my gluten eating friends, use 2 C Regular Baking Flour
- 2 tsp Baking Powder
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp Allspice
- 1/2 tsp Salt
- 1 tsp Baking Soda
- 1 tsp Milk
- 1 C Chocolate Chips  {I always add extra}
- Nuts {optional - I usually do without, but if you're a nut lover - go for it!}
  1. Preheat oven to 375 degrees.
  2. Dissolve baking soda in milk & set aside. 
  3. In a large bowl combine pumpkin, sugar, oil, and egg. Stir. 
  4. Add flour, baking powder, cinnamon, nutmeg, allspice, salt, vanilla and baking soda mixture. Mix well. 
  5. Stir in chocolate chips and then spoon onto parchment lined cookie sheet. 
  6. Bake at 375 degrees 10 to 12 minutes.  Let cool & enjoy! 
Happy Fall!!



  1. These sound amazing!! Wow I most try to make them as soon as possible!
    Almost Endearing

  2. Could I substitute milk with soy? I just learned I'm lactose and am finding it heard to get use to!

    1. Hi Jen! I'm sure it wouldn't hurt to substitute something for the milk. I recommend Almond or Coconut milk rather than soy - read up on soy to see if its the best milk replacement for you. I too am sensitive to milk. Hope you love the cookies!! Everyone that's made them has fallen in love with them! ;) -Danya


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