C is for COOKIE and Cookie is for ME!! Pumpkin Chocolate Chip Cookie Recipe

Many of you saw my post from this weekend when I baked (and finally nailed) my pumpkin chocolate chip cookie recipe!  I made some tweaks and most of the made for a healthier cookie.  Don’t get me wrong, this is NOT a health cookie.  I just made some swaps that were better alternatives than the usual recipe.  For example, I swaped half the butter for 1/2 cup of pumpkin.

The recipe is below and please note that I’m not a recipe writer so if you aren’t sure about something, please do ask!  Hope you enjoy!

Pumpkin Chocolate Chip Cookie Recipe


-1 stick (1/2 cup) of unsalted butter

-1/2 cup pureed pumpkin

-3/4 brown sugar, packed

-3/4 cup of Stevia (this is a 1:1 for the other half of the brown sugar.  So if you don’t do sweetners then do this as brown sugar instead)

-1 tsp of baking soda

-1 tsp cinnamon, ground

-1/2 tsp nutmeg, ground

-1/2 tsp cloves, ground

-pinch of ground (or fresh) ginger

-pinch of sea/kosher salt

-2 tsp vanilla extract

-2 large eggs

-1 1/4 cup All Purpose flour

-1 cup Oat flour (I made my own–cheaper and easier–by blending Quaker instant oats in my food processor)

-2 cups of semi sweet chocolate chips


(NOTE: this is the part where I may miss a detail because I bake so much it’s just natural and I don’t think about certain thing.  SO…IF you have any questions or need clarification, please feel free to ask)

1) Preheat oven to 350* F

2) In a mixing bowl (I make mine in my KitchenAid mixer) blend sugars, butter and pumpkin for about 1 min until mostly combined.  If you use a mixer use low-medium speed.

3) Stop the mixer and add the vanilla and the eggs.  Then continue to mix again until combined.

4) Stop the mixer once more and add the spices and baking soda.

5) With the mixer on low add in the flour–one cup at a time–until combined.

6) Stop the mixer and add the chocolate chip.  Only turn on the mixer to combine the chocolate chips into the dough, maybe about 30 seconds.

7) Scoop dough into about 1 inch balls onto a lined/greased baking sheet–twelve (12) scoops will fit on a standard size baking sheet.

8) Bake cookies for 12-15 minutes and then allow to cool on the baking sheet for about two minutes before transferring to a cooling rack.

ALL DONE, repeat until all the cookies are made! Simple as that!

For my Weight Watchers friends, I got these to 2 Points per cookie…not bad!

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