I’m feeling it, you’re thinking what I’m thinking aren’t you? That this Monday is in serious need of chocolate!
So have I told you guys how persistent I am? I mean as a person in general, but I’m especially stubborn when it comes to creating new recipes. I don’t know why but I can’t help it. When I get an idea in my head that I really want to try it’s like I have to make it work or I can’t move on. I guess I can even take this character trait a little bit far sometimes, but hey, can you blame me when there cookie perfection is on the line? Come on.
Something that I’ve been wanting to use it in is cookies, chocolate chip cookies! You know, because how can you beat a classic like that? I don’t know how familiar you are with baking and ingredients, so just FYI, the catch with this scenario is that when you add the moisture of pumpkin to a cookie it gives it a cakey texture.
Trying to get the right texture for a chewy chocolate chip cookie while also adding pumpkin then becomes the challenge. That’s why I made about 5 different batches before finding what I think is the perfect texture balance. It’s chewy, soft, and yet still includes enough pumpkin to add that festive touch.
I added pumpkin pie spice to a few of my test batches and it is so good, but they can also be left without it if you simply want a vanilla base cookie that has pumpkin hidden in it. Both ways are delicious and serve as a great way for taking advantage of pumpkin while it’s in season.
Chewy Pumpkin Spice Chocolate Chip Cookies
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: about 2 1/2 dozen
Pumpkin isn't just delicious in pies. Switch it up this holiday season and try these pillowy soft pumpkin cookies with plenty of chocolate involved too!
Ingredients
1/2 cup coconut oil or non-dairy butter
1 1/4 cups brown sugar
1/4 cup full-fat coconut milk
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons vanilla extract
1 teaspoon pumpkin pie spice (optional)
1 teaspoon cinnamon (optional)
1/4 cup pumpkin puree
2 1/4 cups all-purpose flour
1 1/4 cup dairy free semi-sweet chocolate chips or chunks
Instructions
Pre-heat oven to 350 degrees F (180 C). Combine the coconut oil or butter and sugar in the bowl of a stand mixer and beat on medium high speed until creamed. Stop and scrape sides of bowl, then add the coconut milk, vanilla, soda, baking powder, salt, pumpkin spice, and cinnamon. Mix in the pumpkin puree until combined. Now add flour and chocolate chips and fold in as minimally as possible just until the dough looks evenly mixed.
Line a cookie sheet with parchment paper or silicone pads. Use a cookie dough scoop to drop the dough into balls (about 1 1/2 tbsp each) and place them about 2 inches apart on baking sheet. Bake for 10 -12 minutes until edges start to turn golden brown. Remove from oven and allow to cool for at least 5 minutes before removing from tray. Store in an air-tight container at room temp.
ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.
Also, a huge shoutout to 
for designing my logo!
If you're looking for more recipes check out some of my other recent posts!
- Jeweled Basmati Rice Pilaf (Persian/Iranian)
- Chunky Chili Stuffed Sweet Potatoes
- Crispy Baked Zucchini Wedges with Basil Chimichurri
- Peanut Butter Banana Pancakes
- Sesame Pomegranate Cauliflower and Veggie Fried Rice
Also, I've been starting to vlog in case you missed it.
- Travelicious: Disneyland at Halloween Time 2018 + 77,000 Steem Power reached
- Silverwood Theme Park Rollercoaster On Rides POV (Front Seat)
- Montana Travels Glacier National Park
- Vlog #4 Grocery Shopping with Gringalicious at Trader Joe's
- Hiking to Snow Creek Falls + I Hit 17k Followers!
- Vlog #3: Looking for a New Gym + Meet My Baby