No exaggeration here when saying these cookies should be made every fall. Pumpkin is the shining star in this recipe and gives these fluffy cookies a nice orange hue boasting it’s beta-carotene content. Beta-carotene is a type of carotenoid (red, orange, and yellow pigments found in plants) that the body uses to convert to vitamin A. Vitamin A has been shown to better equip the immune system against infections. In addition to beta-carotene, pumpkin is a source of potassium, vitamin C, manganese, copper, vitamin B2, vitamin E, and iron.
One of my favorite things about pumpkin though is it’s rich source of lutein and zeaxanthin. These impressive compounds are antioxidants that help fight oxidation inside the body and have been correlated with decreased risks of cataracts and age-related macular degeneration! In other words they are great protectors for eye vision. Clearly there are plenty of reasons to start eating more pumpkin!
These cookies can be made with regular white flour or gluten free (I’ve tested this gluten free flour many times with this recipe and they’re still just as fluffy and perfect!). They are delicious with semi-sweet or milk chocolate chips and have just a hint of cinnamon for a nice touch of fall spice.
My favorite part about these cookies is the fact that they are more like a muffin or cake in texture and not overly sweet like many cookies. This is hands down one of the most requested recipes anytime I make these for gatherings. On top of being completely delectable, they are super easy and fast too! This recipe makes about 6 dozen so plenty of extra cookies to deliver to friends, family or coworkers. Another great option is to save the cookie dough in freezer Ziploc bags and bake another time! Either way, if pumpkin + chocolate is your jam you NEED to make these. Your friends and family will forever love you. Happy baking!
RECIPE
Ingredients:
- 4 cups of flour (Cup4Cup gluten-free flour if making gluten-free or white flour)
- 2 cups granulated sugar
- 1 full can pumpkin puree (not pumpkin pie filling)
- 1 cup semi-sweet chocolate chips
- 1 cup avocado oil
- 2 large eggs (preferably pasture raised)
- 4 teaspoons vanilla extract
- 4 teaspoons baking powder
- 1 Tablespoon ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons milk
Instructions:
- Preheat oven to 350 degrees. Grease the cookie sheets with butter or avocado oil spray or line with parchment paper.
- In large bowl combine pumpkin, avocado oil, sugar, and eggs. Mix well. In separate large bowl, combine flour, cinnamon, salt and baking powder. In a small cup or bowl mix the baking soda with the milk until dissolved and then add to flour mixture.
- Combine both bowls of pumpkin mixture and flour mixture. Mix just until well blended (try not to overmix)
- Add in chocolate chips and vanilla. Stir just until evenly distributed.
- Use a tablespoon to drop spoons of dough onto greased cookie sheet. Bake for 12- 14 minutes until tops of cookies are slightly firm to touch.
- Enjoy and share the love! (If there’s any leftover)
Recipe adapted from a Family Feast.
Nourish Well is all about balance and teaches others how all foods can still be enjoyed with a healthy lifestyle. Never any restrictions or fad diets here! If you’re interested in hearing more about our coaching style, contact us for a free exploration call or book your first one-on-one nutrition consultation!
