Pumpkin Chocolate Chip Cookies – for the times when you just want to sink your teeth into ooey-gooey soft-baked deliciousness! With its lovely pumpkin flavour and puddles of melted chocolate, these cookies are utterly delectable!
I love pumpkin. In any form. My family, not so much. So I sneak it in our soups, pasta, salads, as well as pancakes, cakes, and even crackers. What they don’t see, they don’t complain about! And so that little piece of pumpkin in my refrigerator was quickly cooked and pureed. Before the fam realized, it was added to the chocolate chip cookie dough, along with a dash of pumpkin pie spice. What came out of the oven were these absolutely lip-smacking’ cookies that were guzzled in no time! And the leftovers? Well, they made it to the tiffin boxes for the kids and the mister!
Pumpkin gives these cookies a mild flavor but adds a lot of moisture. Hence, eliminating the need for eggs. At least I didn’t feel the need to add them. I substituted butter with coconut oil, thus making this recipe vegan. Butter would work absolutely fine here though. Since I was in an experimental mode, in went buckwheat and quinoa flours into the dough. With a small prayer on my lips, these cookies went into the oven, and they held up really well. Oh, the joys of my life!
How To Make Pumpkin Puree At Home
Since we don’t get canned pumpkin puree in India, I just make some at home. All you have to do is steam the peeled diced vegetable. Once cooked, simply puree it. It’s a good idea to cook it down further for a few minutes to ensure there is no extra moisture. You don’t want a watery pumpkin puree in your cookie dough..really not a good idea. You can store it in an airtight container in the refrigerator for 4-5 days and use it in various dishes.
These Pumpkin Chocolate Chip Cookies are not only great in taste but are also full of healthy ingredients. Pumpkin adds a hefty amount of fibre and vitamins. Buckwheat and quinoa flours are rich in protein, antioxidants, and minerals. The pumpkin spice is a combination of the loveliest, healthful spices – cinnamon, clove, ginger, and nutmeg powders. And the sugar? I think these cookies would be wonderful with coconut sugar or jaggery too. That is definitely what I plan to do with the next batch.
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Pumpkin Chocolate Chip Cookies
- 1.5 cups Buckwheat flour
- 1/4 cup Quinoa flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp Sea salt
- 1 tsp Pumpkin spice
- 1/2 cup Coconut oil, melted
- 1/2 cup pumpkin puree
- 1 tsp vanilla extract
- 1/3 cup Cane sugar
- 1/4 cup brown sugar
- 1/2 cup Dairy free chocolate or Dark chocolate (70%) chips
- Preheat the oven to 180C. Line your baking tray with parchment paper or silpat.
- In a large bowl, combine buckwheat and quinoa flours, baking powder, baking soda, pumpkin spice, and salt.
- In a small bowl, whisk together the coconut oil, pumpkin puree, vanilla extract, cane and brown sugar. Mix well.
- Add the liquid mixture to the dry ingredients. Use a spatula to combine until just moistened. Mix in the chocolate chips.
- Refrigerate the dough for 15-20 minutes. I needed to do that because it's still very hot here.
- Scoop onto the prepared baking pan. Press down just a bit. Press some more chocolate chips on top if you wish.
- Bake for 10-12 minutes. The cookies will look slightly underdone, but they will harden a bit when they cool.
- Store in an airtight container. Enjoy!