The sweet in these cookies is balanced perfectly with the smoothness of the pumpkin, for a fall twist on the traditional chocolate chip cookie. Pair these with any of our profiles, but particularly Three and Four.
1 2/3 cup (200g) all purpose or gluten free flour
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1 tsp baking soda
3/4 cup butter, room temperature
1 cup (90g) coconut sugar
1/3 cup (75g) pumpkin puree, room temperature
1/4 cup (63g) unsweetened applesauce, room temperature
3/4 cup (128g) dark chocolate chips
Preheat the oven to 350°F and line a baking sheet with parchment paper or silicone baking mats (highly recommended). In a medium bowl, whisk together the flour, cinnamon, pumpkin pie spice, and baking soda and set aside.
In a large bowl, using a hand or stand mixer, cream together butter and coconut sugar until light and fluffy, about 2-3 minutes. Add in the pumpkin puree and applesauce, and cream together again.
Using a rubber spatula, fold in the flour mixture, until no streaks of flour remain. Fold in the chocolate chips. The dough should be slightly tacky but not sticking to your hand.
Chill for 30 minutes in the refrigerator.
Scoop by 1.5 tablespoons full onto parchment paper and separate by 1.5 inches. Bake for 12-14 minutes or until the center is set. Remove cookies and allow them to rest on the baking sheet for 10 minutes.
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