Soft Chocolate Chip Pumpkin Cookies
  1. Preheat the oven to 350°F and line 2 baking pans with parchment paper.

  2. In a large mixing bowl, combine SunButter, coconut oil, pumpkin puree, coconut sugar, maple syrup, and vanilla. Beat together with a hand mixer until combined.

  3. Add the flour, baking powder, baking soda, salt, and pumpkin pie spice. Mix until just combined.

  4. Fold in the chocolate chips.

  5. Chill the batter 30 minute. Or if you chill it for longer, allow it to sit out 15 minutes before scooping/baking.

  6. Use a cookie scoop to scoop/roll into balls, about 2 tbsp of batter per cookie.

  7. Arrange the cookies on a pan (I like to press a few extra chocolate chips into the top of each cookie!), leaving some space for spreading. I recommend 6 cookies per pan.

  8. Bake for 11-12 minutes at 350°F.

  9. Cool 10 minutes on the pan before transferring to a cooling rack to cool completely.

  10. Store in an airtight container in the fridge for up to a week, or freeze for longer storage.

Course🍰Dessert

Diets🌱Vegan🌾Gluten-free...

Category🍪Cookies

Cuisine🇺🇸American

Occasions📆Everyday🍂Fall🎉Holiday

Season🍂Fall

DifficultyEasy ⏰ 20m

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