At our house, we always start off this season with an easy and delicious fall staple.
Pumpkin chocolate chips cookies are my husband’s favorite fall treat. He likes them so much, our window for making them is September-April.
Chocolate, pumpkin and 4 large eggs creates an ultra soft cookie. They last for days and freeze extremely well. You’ll agree that the combination of autumn spices and chocolate is exciting and intriguing. Give them a go and make it a happy, happy October!
Pumpkin Chocolate Chips Cookies
1 cup unsalted Butter, softened
2 cup canned Pumpkin
1 1/3 cups Coconut Sugar or Maple Sugar
1/2 cup Xylitol
4 Large Eggs at room temperature
1 teaspoon Pure Vanilla Extract
2 teaspoons Baking Soda
1 1/2 teaspoon Pink salt
1 teaspoon Cinnamon
1/2 teaspoon Pumpkin Pie Spice
4 cups Spelt Flour
1 Package sugar free chocolate chips or 2 cups chopped sugar free chocolate
Pre-heat oven to 350 degrees. Cream together the butter, pumpkin and sweeteners in a large mixing bowl or an electric mixer fitted with a paddle attachment. Add all other ingredients and combine well. Add chocolate with last cup of flour. Spoon 1-1/2 inch balls onto a parchment lined baking sheet.
Bake at 350 degrees for 12-14 minutes. Please do not over bake! The tops will look very moist and shiny but they will set more as they cool.