Pumpkin Chocolate Chip Cookies
I came up with the recipe when I was looking a not so sugary alternative to the pumpkin cake with chocolate chips that my family makes every year around the holidays. I can tell you without a doubt these really hit the spot. I’m posting them now because in my family we really only do pie (as in pumpkin, apple and pecan) for Thanksgiving. We do not repeat pie a month later for the Christmas holiday. Instead, we see Christmas as a strictly cookie holiday. You see, Santa must have a plethora of cookie choices, so why bother crowding the table with pie too. Plus, we’ve usually had our fill of pie in November, so it’s time to move onto the other flavors we only get once a year.
I have to say these cookies are a perfect marriage of cookie and pumpkin pie, which should please both the classic chocolate chip cookie lovers and the pumpkin pie lovers. The pie traditionalists will not be disappointed with these gems on the table ( I promise). Try them out and see for yourself. These little beauties cook up in no time, with minimal clean up, and make a great hostess gift. Not only that, but you can make them ahead of time as they freeze and keep beautifully.
However, if you are a last minute Lucy, you will still be pleased as these truly take no time at all to make and use very few utensils…And, they have way less sugar than the usual holiday cookies, so your kiddos (and Santa) can eat them without you feeling guilty!
Enjoy and Happy Holidays!
2 cups almond meal/flour (I like Honeyville Brand)
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 cup pumpkin puree ( not pumpkin pie mix)
3 tablespoons maple syrup
2 teaspoons vanilla extract
1/2 cup dark chocolate chips ( I like Enjoy life brand as they are soy free and dairy free)
Preheat oven to 350*.
Line a baking sheet with parchment paper.
Mix together all of the dry ingredients (flour, salt, baking soda, and spices).
Add the wet ingredients (pumpkin, maple syrup, and vanilla).
Stir in the chocolate chips.
Roll batter into tablespoon sized balls and flatten on parchment lined baking sheet.
Bake for about 19 minutes, or until the bottoms start to brown.
What are your favorite holiday cookie recipes?
- 2 cups almond meal/flour (
- I like Honeyville Brand)
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- ¼ cup pumpkin puree ( not pumpkin pie mix)
- 3 tablespoons maple syrup
- 2 teaspoons vanilla extract
- ½ cup dark chocolate chips ( I like Enjoy life brand as they are soy free and dairy free)
- Preheat oven to 350*.
- Line a baking sheet with parchment paper.
- Mix together all of the dry ingredients (flour, salt, baking soda, and spices).
- Add the wet ingredients (pumpkin, maple syrup, and vanilla).
- Stir in the chocolate chips.
- Roll batter into tablespoon sized balls and flatten on parchment lined baking sheet.
- Bake for about 19 minutes, or until the bottoms start to brown.