I’ve been making Pumpkin Chocolate Chip cookies since 1987. This is the first year, however, I’ve made a gluten free version! I’m so happy that it worked out, because these cookies have become part of our family’s holiday traditions.
I invented the original recipe based on a cookie purchased at Smith’s grocery store. (I don’t even know if the store still exists!) The original cookie was a pumpkin “cake” cookie with the chocolate chips. It was good, but not great. It had a lot of salt and baking soda in it. Because DH and I liked them so much, I experimented until I had a healthier, yummier version. The wheat version of these has been extremely popular with family and friends.
The only change I ended up making was to the flour. I used 1⁄2 coarsely ground rolled oats and 1⁄2 GF all purpose. It worked beautifully.
- Name: Pumpkin Chocolate Chip Cookies
- Recipe Type dessert, snack
- Cuisine: VG, GF
- Author: ScrapDeli.com
- Prep time: 20 mins
- Cook time: 45 mins
- Total time: 1 hour 5 mins
- Yield: 3 dozen cookies
- 1⁄2 cup Coconut Secret Coconut Crystals
- 1 cup dark brown sugar
- 1-1⁄2 cups pumpkin puree
- 3⁄4 cup canola oil
- 1-1⁄2 teaspoon vanilla
- 1-1⁄2 cups oat flour (see instructions)
- 1-1⁄2 cups Bob’s Red Mill GF All Purpose Flour
- 1-1⁄2 teaspoon baking soda
- 1-1⁄2 teaspoon baking power
- 3⁄4 teaspoon nutmeg
- 3⁄4 teaspoon powdered ginger
- 3⁄4 teaspoon cinnamon
- 1-1⁄2 cup raisins
- 1-1⁄2 cups vegan chocolate chips
- 3⁄4 cup pecans, coarsely chopped
- Preheat oven to 350.
- To make oat flour: For each cup of oat flour, put 1-1⁄4 cups of rolled oats in bowl of food processor. Pulse until oats are coarsely ground. They should not be completely powdered for this recipe, but should still have quite a bit of texture.
- Place sugar, pumpkin, oil and vanilla in the bowl of the stand mixer. Beat together until thoroughly combined.
- Sift together the oats, flour, baking power, baking soda, cinnamon, nutmeg and ginger, then add to pumpkin mixture, mixing well.
- Remove mixing bowl from stand and blend in raisins, chocolate chips and pecans by hand until thoroughly combined.
- Spoon by tablespoons onto a well-greased cookie sheet.
- Bake for 18 minutes. Cool on wire rack.
You can add the pecans, raisins and chocolate chips to the mixing bowl and combine with the mixer. Use a very low speed, and mix just until everything is combined. Don’t over mix and break apart the chunks!
Butternut squash puree can be substituted for pumpkin.
I would prefer to use all coconut sugar. However, I used what I had on hand.
Using a cookie scoop will make portioning out the batter much easier.
These came out great, and I was very happy with them. They were moist and chewy, and very satisfying!
Now, we can continue our family tradition in an even healthier way!