Pumpkin Chocolate Chip Cookies Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 1/2 cups - uncooked pumpkin flesh, cut into 1-inch cubes
  • 3/4 cups - softened butter or melted coconut oil
  • 1/2 cups - pure maple syrup
  • 1 teaspoons - natural vanilla bean powder or extract
  • 1 1/4 cups - coconut flour or buckwheat flour
  • - pinch of baking powder, about 1/8 teaspoon
  • 1 teaspoons - unrefined sea salt
  • 2 teaspoons - ground cinnamon
  • 1/4 cups - 70-85% dark chocolate chips, or chop a block roughly into chips
  • Directions:

    Preheat the oven to 355° F.

    Rub a couple of tablespoons of the softened butter or melted coconut oil over the pieces of pumpkin. Spread the pumpkin pieces on a baking sheet and roast them in the oven for 45 minutes or until soft. Allow to cool slightly.

    In a bowl, mix the cooked pumpkin, the remaining amount of butter or coconut oil, the maple syrup, and the vanilla. Sift in the flour, baking powder, salt and cinnamon. Combine well to form a smooth batter. Then stir in the chocolate chips or chunks.

    Onto a greased or parchment-lined baking sheet, spoon tablespoon-size rounds of the batter. Flatten these with the back of a spoon so that they are no more than 1/2-inch thick. Bake for about 15-20 minutes.

    Brief Description

    Fresh pumpkin cookies made with coconut or buckwheat flour and dark chocolate chips.

    Main Ingredient:


    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 1 hour(s) 5 min


    Hungry for Change

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    Posted On:

    July 26, 2014

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