Pumpkin Dark Chocolate Chip Cookies

Though we’re not big #PSL fans, we can get on board with pumpkin baked goods. This festive fruit (yes fruit!) is packed with vitamin A, fiber and the antioxidant beta-carotine, and boasts impressive health benefits like improved eye sight, lb. shedding, and wrinkle fighting. We made these pumpkin chocolate chip cookies last week to bring to a friend’s house for dessert, and used the extras as apple picking fuel, and then coworker bribes. They disappeared from the office kitchen by 10 a.m., so we can confidently say they’re pretty tasty. They have a more cake-like consistency (a heads up for you crunchy cookie enthusiasts), and virtually no added sugar — just good old fashioned spices and chocolate — so you can feel good about eating the whole batch sharing them this Halloween.


2 cups flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon ginger
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup sugar
1/2 cup olive oil
1 cup canned pumpkin
1 teaspoon vanilla extract
1 egg
Dark chocolate chips (as many as you want!)

Preheat the oven to 350 degrees + line a baking sheet with parchment paper
In a large bowl, mix together the sugar, oil, pumpkin, vanilla, and egg until smooth
In a medium bowl, mix together the remaining dry ingredients


Combine the dry and wet ingredients until well combined + stir in the chocolate chips
Cover the dough with plastic wrap + refrigerate for up to 2 hours if possible
*This step isn’t required, but we find that cookies taste better when they have been set in the fridge beforehand

Spoon the dough onto the baking sheet + bake for around 10-12 minutes
* Since these have a more cake-like consistency, you don’t want to over bake
Let cool and enjoy!

*Recipe inspired by Merrill Stubbs


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