Tis the season for everything pumpkin! I’m really not complaining because I love this time of the year and enjoy the pumpkin craze. I just sometimes wonder if people actual like pumpkin or if they really just like cinnamon, nutmeg, ginger and allspice. A pumpkin in and of itself doesn’t taste very good. It’s the stuff we put with pumpkin that taste so good. I also realize that it’s easier to say “pumpkin” season rather than “cinnamon, nutmeg, ginger and allspice” season. Anyway, here is my first installment of “pumpkin” season. I really love pumpkin and chocolate. I got hooked on that combination back in my donut consumption days (insert sigh). There is a booth at our farmer’s market that literally sells the best donuts I have ever had and one of the flavors is pumpkin with chocolate frosting. Since then I have been hooked and I rarely eat pumpkin things without chocolate now.
Whenever I make cookies my husband request that I make “big” cookies and I rarely do that. I find grain free cookies hard to make really big and honestly, I like small cookies most of the time. I think it may be a form of portion control. When I was testing out this recipe I noticed that I was able to shape this batter easily in to whatever shape and size I wanted. The pumpkin helped it hold its shape while baking. I made just one jumbo cookie my first batch to surprise my husband and he was so excited so I decided to try making them all that way. The pumpkin and coconut flour gives this cookie a more cake like texture with a hint of caramelization from the coconut sugar. It’s like an oatmeal cookie meets a muffin top. Hmm…that may be a weird analogy but that is what comes to mind. You definitely don’t have to make these cookies jumbo but I think it is a nice change from the tiny bite-size ones! Enjoy!
- ½ cup coconut sugar
- ½ cup coconut oil
- 2 tsp vanilla extract
- 2 eggs
- ¾ cup pumpkin puree
- 1/3 cup coconut flour
- 1/3 cup arrowroot powder
- ½ tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- ¼ tsp sea salt
- ½ cup mini chocolate chips
- Preheat oven to 350. Combine the coconut flour, arrowroot, baking soda, cinnamon, pumpkin pie spice, and sea salt in a bowl and mix. Set aside.
- With a mixer thoroughly beat the coconut sugar and oil until creamed and fluffy. About one minute
- Add the vanilla and eggs and mix thoroughly and then mix in the pumpkin puree.
- Slowly add in your flour mixture and mix until combined and then stir in the chocolate chips.
- Line a baking sheet with parchment paper. Take about a ¼ cup of batter and form a 3-4 inch cookie that is about ½ inch thick.
- Bake for 14-16 minutes. Let cool and then transfer to a wire rack. Store the cookies in the refrigerator.
- If you are not able to form the batter into a large cookie than you may need some more coconut flour to thicken it.
- You don’t have to make these jumbo cookies. If you chose to make them smaller than your cooking time may decrease.
- The cookies will be pretty soft until they have cooled completely.
Notes: If you are not able to form the batter into a large cookie than you may need some more coconut flour to thicken it.
You don’t have to make these jumbo cookies. If you chose to make them smaller then your cooking time may decrease.
The cookies will be pretty soft until they have cooled completely.