Thanks again. Wow — these look awesome! Thanks for the comment Victoria . Wow! So, so great to hear! I updated the description to be more accurate! . Hi Taylor YUM! Pecan Pumpkin Spice Chocolate Chip Cookies. While I definitely bake more with pumpkin in the Fall, I’m still baking with it in Spring, Summer, and Winter. The cookies should be shaped exactly how you want them to bake up. Plus healthier? Maybe you could say gluten free or no refined wheat flour? Well, he recently had a very disappointing dentist visit and it’s time to start cutting sweets bad. Love that they are healthier too! Is it really as easy grinding oats in the food processor? I also added some chopped pecans ’cause my husband is a fan of nuts in his cookies. Added a dash of salt and a 1/2 tsp of vanilla extract to your recipe. You get the best of two worlds! berry and the rich decadence of chocolate – there’s really nothing quite like this duo. Step 4: Bake cookies, rotating pans top to bottom and front to back halfway through, until golden brown around the edges, 11–13 minutes (subsequent batches may take 2–3 minutes longer). Let cookies cool on baking sheets 5 minutes. To be safe, always check the labels of what you’re using. These cookies are also very simple to make — whip them up in one bowl and in less than 30 minutes. It was hilarious! I made a double batch of your pumpkin cookies today (didn’t double the chocolate chips & craisins). Feel free to add more or reduce the amount as you please, but I found 1/2 cup of sugar was perfect for these. Most amazing healthier alternative dessert ever! The chocolate chips and dried cranberries work double duty: sweetening the cookies and creating mass appeal. Your email address will not be published. I can’t believe there is no flour in these babies. So, naturally I needed a healthier alternative to make since I have just about no self control when around cookies. Heart eyes***** they are so yummy!! Morton kosher salt1¼ cups (2½ sticks) unsalted butter, softened until just slightly firm1½ cups (packed; 300 g) light brown sugar1 cup (200 g) granulated sugar3 large eggs¼ cup canned pumpkin purée1 Tbsp. Just want I wanted. I am amazed at how soft these cookies are! As much as I love chocolate I ran out and actually used less than you called for and they were still awesome (which is good, it’s a bit healthier). The flavor is good, but they are very rubbery. Thanks for the comment Kassey . Facebook, They are delicious, Chelsea!! Does anyone know how many weight watchers smartpoints each cookie would be? I’ve never used oat flour but I definitely want to after seeing this! Wow gorgeous cookies – can’t believe they are flour free! I just made these. These look wonderful. Thanks so much for the comment Kara! Set aside a handful or so of each of the chopped chocolate, chocolate chips, and pecans. Thanks for the recipe! Pumpkin chocolate chip cookies are one of my all time favorite desserts — in fact, we make them all year round. I found your recipe this morning and made the cookies this afternoon… they were absolutely delicious! Update: try them with coconut sugar! Line a baking sheet with parchment paper or a silicone baking mat. I am game. I so appreciate that! Sign me up for the whole batch please . leave me a comment below. I’ve got to share! And chocolate chips which also have sugar. And THANK YOU SO MUCH! I made these this morning. these cookies sound delish! Yay!! I made a double batch. Love this recipe! Pumpkin and chocolate is just suchhhh a good combo! Either way I will definitely be trying these. Here’s how to do that: FOLLOW ALONG! Instead of chocolate chips and dried cranberries, feel free to use whatever add-ins you like best! help Sally! And so much easier to clean! I’m so glad I found this recipe. I really liked that they were not cakey, like so many other pumpkin cookie recipes I’ve tried. I have enough pumpkin for four more batches. Reduce speed to low and with motor running, add eggs one at a time, mixing to incorporate after each addition before adding the next. we love pumpkin chocolate chip cookies, but we eat far to many for our own good! Thanks so much for the receipe! this healthier option is SO awesome! I love hearing from you when you've made one of my recipes! And as I was pressing the extra chocolate on top of the dough, my daughter was standing on her stool clapping and cheering wildly! Search my 1,000+ recipes to find exactly what you’re looking for. In this special FREE series, I reveal my most powerful SECRETS to great baking. I use it to make almond milk, I then take the almond pulp and make it into almond flour. I’m so sorry!! Welcome to my kitchen! Looks so yummy!!! Watch CBS News anytime, anywhere with the our 24/7 digital news network. Hi Haley! WOW – so delicious and less guilt! Definitely going to try these for my niece, I’m getting ready to make these rigjt now. Oh goodness, girl. Yes! I definitely will make again because we really like them. Thanks for the recipe! Quick oats will soak up more liquid leaving you with a dry cookie. Sorry to not be or more help; I’d love to hear your results if you do end up giving it a go! His whole life. Something about the juicy pop of sweetness from a dried (or fresh!) Beat in pumpkin purée and vanilla paste. LOVE!!! Wasn’t trying at all to be misleading- I meant refined sugar. I know there’s already 938275985 comments on this post but I just made these cookies and the are FANTASTIC!!!! I personally haven’t frozen them, but a few other readers have and with great results! The texture and taste is so good, not too sweet which is the way I like them! This recipe makes big cookies. Here is the exact almond butter I use in this recipe, http://www.caloriecount.com/cc/recipe_analysis.php, Place the oats (either old fashioned or quick oats) into the bowl of a. The smaller container made it easier to blend, and easy to measure because the jars have markings. more about Sally, Copyright 2020 Sallys Baking Addiction • WordPress Development by Southern Web • Website Accessibility Statement • Privacy Policy, THIS POST MAY CONTAIN AFFILIATE SALES LINKS. I wish I made a double batch they turned out so good and aren’t too sweet! Thanks for sharing it. So much fun for fall! I love pumpkin desserts, and like the fact they are health.