In theory, it’s fall; although, it was 95 degrees here yesterday. Regardless of the temperature, whenever I think of fall, I think of pumpkin. I was a pumpkin lover long before pumpkin was cool, and I still love it. These cookies are fast and easy and satisfy even my pumpkin cravings. I have to warn you, they’re pretty healthy as far as cookies go, and they kind of taste that way. The good news is, you can eat them without much angst.
1/2 cup organic sugar
1/2 cup brown sugar (lightly packed)
1/2 cup coconut oil
1/2 cup butter
1 cup canned pumpkin (just pumpkin, not the pie stuff)
1 tsp vanilla
2 cups whole wheat flour
1/4 cup ground flax seeds
1 tsp baking soda
1 tsp baking powder
1 tsp pumpkin pie spice or cinnamon
1/4 tsp salt
Preheat oven to 350 degrees. Beat sugars, butter, and oil until light and fluffy (I whip them for about 3 minutes in my stand mixer). Add pumpkin, vanilla, and egg; blend well. Add dry ingredients and mix. Stir in chocolate chips. Drop dough by rounded teaspoons on cookie sheet lined with parchment paper. Bake for 10 minutes or until light brown around the edges. Makes 4-5 dozen depending on how round your teaspoonfuls are and how many tastes everyone takes as you’re making them.
Serve with a little apple cider and holy cow, what a fun fall treat.