I can’t even tell you how upset I am that pumpkin season is almost over. Once Thanksgiving hits, everything switches to peppermint and gingerbread, but I’m not ready! This is my first ever pumpkin recipe on the blog (what!?) because last fall I was living in Mexico and very much pumpkin-less. I did make my fair share of sweet potato treats though as a substitute. I should have gotten started way earlier this year bombarding you with pumpkin recipes, but I wanted to give you something really worthwhile.
A coworker brought pumpkin chocolate chip cookies into the office on Friday and they were a big hit. But, if I’m being honest, they were too cakey for me. And I knew they were made with white flour and sugar, and tons of butter. Not exactly elimination diet-friendly so I took the tiniest bite to see how they measured up. Tasty, of course. I mean how could they not be with all those baking staples?
After work, I came home determined to bake up the perfect gluten free and butter free treat for my weekend. Well, I definitely delivered because I ate four cookies on Friday night, two for breakfast on Saturday plus another two throughout the day, and then two more on Sunday. I wish I were kidding. They are that good!
I had a friend stay with me last night and even she can attest. I saw her going back to the kitchen for another half of a cookie here and another half there.
So, even though pumpkin season is winding down, let’s make these cookies while we still have time!
- 1 and 3/4 cup gluten free flour mix (I used Pamela's Baking and Pancake Mix)
- 1 and 1/2 teaspoons pumpkin pie spice
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup melted coconut oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup chopped dark chocolate (or chocolate chips)
- Whisk all dry ingredients in a large bowl and set aside.
- Mix all wet ingredients (except dark chocolate) in a medium bowl until well combined.
- Add wet to dry and mix until just combined.
- Add chopped dark chocolate and fold to incorporate.
- Place in the fridge for one hour to chill or in the freezer for about 20 minutes).
- Preheat oven to 350 degrees F.
- Scoop 2 tablespoons of batter and roll into a ball. Place on a greased baking sheet and bake for 12 minutes.
- Let cool for about 5-10 minutes before eating.
- Store in an airtight container for up to five days.
Sub equal amount of white whole wheat flour if you do not need this recipe to be gluten free.