You can never go wrong with chocolate chip cookies, but add some pumpkin puree and warm fall spices and you’ve got the best of all worlds. These Pumpkin Chocolate Chip Cookies are also dairy free, gluten free, grain free, nut free and egg free.
I love stopping at roadside stands in the fall. In fact, I often have to talk myself out of stopping as I drive by, reminding myself that there is nothing I need. There is something about a scarcity mentality around seasonal food that I might need to work on. Today I did stop at a roadside stand with table and carts full of pumpkins, but I just looked, I didn’t buy. Then I promptly came home, removed a container of pumpkin puree from the freezer, and whipped up these Pumpkin Chocolate Chip Cookies. My rationale is that if I use what I already have then I can buy more pie pumpkins. I have to remind the scarcity mentality thinking that I should be good for another month or so to fill my freezer (or should I say squeeze more pumpkin puree into my busting-at-the-seams compact freezer)
If you’re still buying cans of pumpkin because you think it is too complicated to make your own puree, I’m here to tell you that making your own is super simple! When you make your own using local pumpkins you reduce the carbon footprint of your food, and you’re avoiding pumpkin in cans lined with Bisphenol A, a known endocrine disruptor and probable carcinogen.
How to make pumpkin puree
- Select sugar/pie pumpkin.
- Cut pumpkin in half.
- Remove seeds. Save seeds to roast.
- Rub cut side with coconut or avocado oil. Place cut side down on parchment lined baking sheet. Pierce each half a few times with a fork.
- Bake at 350° for 45-50 minutes, until the flesh is soft, and skin is tender when pierced with a fork. This may take longer if you have a larger pumpkin.
- Let pumpkin cool.
- Scoop pumpkin flesh into food processor or high-speed blender. Process until smooth and creamy. Store in fridge for one week or freeze for several months.
Pumpkin Chocolate Chip Cookies
- 2 flax eggs 2 tbsp ground flax + 6 tbsp warm water
- 2 cups tigernut flour sifted
- ¼ cup arrowroot flour
- ½ cup coconut sugar
- 1 tsp pumpkin pie spice
- 2 tsp baking powder
- ½ tsp sea salt
- 1 cup pumpkin puree
- ¼ cup coconut oil softened, but not melted
- 1 tsp vanilla
- ½ cup chocolate chips
- Combine ground flax and warm water for flax eggs. Set aside for five minutes.
- Sift tigernut flour into medium bowl to remove clumps. Add arrowroot flour, coconut sugar, pumpkin pie spice, baking powder and sea salt. Whisk to combine.
- Pour pumpkin puree to second bowl. Add flax eggs, coconut oil and vanilla and mix well together. Stir in chocolate chips.
- Fold wet ingredients into bowl with dry ingredients. Stir well to combine all ingredients.
- Scoop out heaping tablespoon of cookie dough. Roll gently into a ball and place on parchment lined baking sheet. Using the back of a spatula, press cookie dough down. Cookies will not spread or rise and can be placed fairly close together on the baking sheet.
- Bake at 350° for 14-16 minutes, until lightly browned on the bottom.
- Transfer to cooling rack to cool. Store in covered container.