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This past weekend the boys and I decided to make two different types of pumpkin chocolate chip cookies after we completed all our errands on Saturday.
We had a blast and to be honest I think they are getting better each time at making less and less of a mess. However, while the cookies were cooking you can guarantee they didn’t stick around till they heard the oven timer go off. They were bummed they had to wait a few minutes but they understood.
My Opinion: One was made with whole wheat flour and was absolutely amazing. The second one was with coconut flour which wasn’t bad but on the dry side even with the addition of extra pumpkin, an extra egg, and 1 cup of milk. However, read down and see which ones were the boy’s favorites.
I am still working on this recipe with different flours but almond, white, or even whole wheat flour you can use this recipe.
Benefits of Pumpkin:
1. Highly Nutritious and Particularly Rich in Vitamin A
2. High Antioxidant Content Which May Reduce Your Risk of Chronic Diseases
3. Packs Vitamins That May Boost Immunity, Protect Eyesight
4. Nutrient Density and Low-Calorie Count Which May Promote Weight Loss
5. Potassium, Vitamin C and Fiber May Benefit Heart Health
6. Contains Compounds That Promote Healthy Skin
Overall, Luke loves the coconut flour ones that were a little on the dry side, but then again he doesn’t really care for sweets much. Jack picked the whole wheat ones just like his momma. I did not sway anyone though as I waited till both of them completed there taste test before I had a chance too.
Pumpkin Chocolate Chip Cookies
- 2 c flour You can use almond, whole wheat, or all-purpose flour. (Coconut four too, but not advised.)
- 1 tsp baking soda
- 1 tsp salt
- 1 stick butter room temperature
- 1/2 c brown sugar
- 3/4 c granulated sugar
- 3/4 c Pumpkin Puree
- 1 1/2 tsp Vanilla extract
- 1 large egg
- 2 c Mini semi-sweet chocolate morsels
- Preheat oven to 375°F
- Combine flour, baking soda, and salt in a medium bowl.
- Beat butter, brown sugar and granulated sugar in a larger mixer bowl until well blended.
- Add pumpkin, egg, and vanilla extract to the butter and sugar. Then mix on low until well combined.
- Stir in flour mixture and then the chocolate morsels
- Drop by tablespoon onto ungreased baking sheets about 2inches apart
- Bake for 10-12 minutes or until edges are firm
- Cool on baking sheet for 2 minutes before removing to cool on wire racks completely.
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