I LOVE COOKIES, I LOVE COOKIES, I LOVE COOKIES!!! I honestly think that may be all I need to write about this recipe. I have made a pumpkin chocolate chip cookie in the past but I wanted to try a different way to see if I could get them more cookie like, not cake like. At the speed that these cookies disappeared from my possession I would say that I got a lot closer to nailing it. Close enough that it is definitely worth posting so you can enjoy this delicious treat now or for your holidays. Seriously though, who doesn’t love pumpkin paired with cold weather and hot coffee? Actually maybe that is just me because I am at home in Boston and freezing my booty off. What that really equates to is me running a lot more which could actually be a benefit.
So in California, I park my car and leisurely walk into my house, or the coffee shop, or the gym, or a store. In Boston, I park my car in the driveway and sprint to the house while a tornado force wind that feels like -25 Degrees tries to stop me from achieving warmth. When I go to the coffee shop here, I look like a caffeine addict, but in reality I am just ordering two large coffees so both hands stay warm. I don’t drink them both (every time). When I Crossfit here, I look like a fire-breather because I spend 30 minutes warming up which means getting my core temperature as close to normal as possible as to not develop hypothermia in a workout. When my workout is finished, people think I am strange because I just keep going. The truth is I am afraid to stop because my sweat will quickly form into icicles and I will look like Frosty the Snowman. Dramatic right, it’s really not that bad but I have become spoiled living in California :)
I know everyone is in Holiday meal prep mode right now so I won’t keep you any longer. I hope this recipe finds its way on your menu and you and everyone else enjoys every tasty morsel of it. In case you didn’t hear, my app Caveman Feast is now available on Apple and Android so everyone can have it now. Just click HERE.
Pumpkin Spice Chocolate Chip Cookies
Ingredients
- 1 cup pumpkin puree 260 grams
- 2 eggs
- 1/4 cup maple syrup
- 2 tablespoons coconut oil
- 1/2 cup coconut flour
- 2 tablespoons arrowroot powder
- 1/2 tablespoon cinnamon
- 1/2 teaspoon baking soda
- 2 pinches nutmeg
- 1 pinch of cloves
- 1 pinch of salt
- 1/2 cup enjoy life chocolate chips
Instructions
- Preheat your oven to 350 Degrees Fahrenheit (176 Celsius)
- Combine your pumpkin, eggs, maple syrup and coconut oil in the bowl of a stand mixer or a large mixing bowl
- Blend all of your ingredients together
- Add your coconut flour, arrowroot powder, cinnamon, baking soda, nutmeg, cloves and salt and mix well
- Add your chocolate chips and fold in by hand
- Using a medium cookie scoop or a teaspoon, scoop dough onto a parchment lined cookie sheet and press into the shape you desire. They will not move
- Place in your preheated oven and bake for 30 minutes
- Remove from the oven and transfer to a cooling rack
- Enjoy
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Hi George.
Can you tell me first;what is the purpose of adding the arrowroot flour? (I am a grain-free newbie. Not Paleo though. :)
Second, is it a cup for cup substitution between coconut flour and almond flour? I made your banana bread with coconut flour yesterday (delicious and turned out beautifully!), but sadly, I believe I had a reaction to the coconut flour. So I will be sticking to almond flour from here forward as I try more of your recipes.
I appreciate your feedback.
Thanks for the questions Nicole. The arrowroot is a thickener for the batter. As for the almond and coconut flour, they are NOT a 1 to 1. In the banana bread, it is the only recipe that it works in. There is no guide for just subbing the two ingredients. It is on a recipe by recipe basis. There are some helpful guides you can find online too.
First batch didn’t turn out so hot, but I think it was me and not the recipe. Second batch much better. I may have added a tad more chocolate chips… ;). Oh and 30 mins in my oven was too long. Adjusted to about 23 mins.
I just took these out of the oven. Surprisingly, I like them! I’m not a big fan of baking Paleo (everything is SO dry), but these are tasty. I added about an 1/8th of a cup finely chopped walnuts too and I think it is a wonderful addition. I got 24 cookies out of this recipe. The hardest part was flattening them on the cookie sheet. They stuck to everything! I would definitely make these again. Thanks George!
I was really craving something pumpkin tonight (even though it’s August) and had all the ingredients to make these. They didn’t disappoint! My husband and I both really liked these – thanks for the great recipe!
Made these today…it’s 10000 degrees already here in South Florida, so now my house smells like Thanksgiving to go along with my kayak sunburn from this morning. THESE. ARE. AWESOME. I love baking with coconut flour so much more than nut flours…less dense, less like I feel like I’m eating 10 lbs of almonds in one sitting. Fabulous recipe! This one’s a keeper.
Coconut flour works wonders, I know. Glad you liked these!
These were good! Not too sweet and I used all the maple syrup. Really easy to make too. I’ve slowly come to realize after making multiple paleo cookie/desserts that I’m not really a fan of strict coconut flour items, etc so I can’t fault your recipe. I just like the almond flour taste better. My bf liked them more than me so he now has a slew of cookies to eat. :)
Haha a slew of cookies, awesome! Good luck getting through them all ;)
This is a great recipe in terms of ingredients, but taste did not really stand out to me. The cookies came out on a drier side and were a little hard to swallow :) I think this is because coconut flour was used without other flours (like almond flour), which usually gives such a downside.
That’s unfortunate. I’m sorry yours didn’t turn out :(
Yummy! Not super sweet (but I didn’t add the entire amount of maple syrup so that’s probably why). I really like that it’s almond-flour free.
I really want to make this, but I’m going to have to make my own pumpkin puree as I don’t think they sell it in Oz. :)
This recipe sounds yummy. Can’t wait to try it. Love the 2 coffees, why have I never thought of that. I live in Maine and warm my hands with cups of coffee regularly, but 1 cup isn’t quite enough. Thanks for the android app, it’s awesome!
You’re welcome. Glad you are enjoying the app!
Where would you even BUY arrowroot powder? This look delicious, though.
Most supermarkets have it. I buy mine off Amazon. Sprouts markets have it, as well as Whole Foods I know.
I found it in the spice section at a local store.
If you have a bulk food grocery near you, they will have it. I got a container of it for under two bucks.
Making these tonight, I can’t believe I have every single ingredient on hand! Can’t wait!
Let me know how they turn out!
I love this post. I live in Texas, so anything below 50 is freezing to me. Thanks for the recipe, I love anything pumpkin. Your original pumpkin chocolate chip cookies were perfect my family when we were traveling last year and needed a paleo snack.
I love anything and everything pumpkin :) Thank you!
Kim, if you love this post, why did you give it 3 stars?
Looks amazing…wonder if it will work with the new cashew flour I found at TJs. and also can’t use arrowroot. any other suggestion?
Just found out I was allergic to eggs (saddest thing ever!). Do you know of any substitutes that would work? Thanks!
I’m not really sure about egg replacements… maybe try banana? :)
Savannah… do you eat flax seed? I know you can make an egg substitute with water and flax seed. I’m not sure on the amounts so google it! Hope this helps :-)
There is some sort of thing with flax and water. I have never tried it but I hear it works. This, maybe? http://www.veganbaking.net/recipes/egg-replacers/flax-seed-egg-replacer
Oh maybe! Let me know how that works out :)
To replace one egg:
1 tablespoon ground flaxseeds
3 tablespoons water (or other liquid)
Just found out I am allergic to eggs (saddest thing ever!). Do you recommend any substitutes for the eggs?
Savannah, you may try chia seeds as an egg replacer. Here is a link with the chia seed/water ratio …http://www.realfoodallergyfree.com/2011/05/chia-egg-replacementsubstitute/
If you try this, I would recommend only baking 1 cookie 1st, just so you can see what the end result will be. That will also allow you to make adjustments to the rest of the batter.
This looks AWESOME! Any recommendations for a substitution for arrowroot powder?
There are a lot of different thickening agents you can use. I think xantham gum might work as well, but I would Google some substitutions… I haven’t used very many.
How about tapioca starch ? I think it would work. Thanks for the recipe, George.