I know it’s been a while since I posted anything. But I promise I have a very good excuse. But the important thing is I am back and I have some brand new exciting recipes to share with you.
One thing I absolutely love about Fall is when I get to use PUMPKIN in a recipe.
Pumpkin Chocolate Chunk Cookies
- 3/4 Cup Coconut Oil, melted
- 1/2 Cup Brown Sugar
- 1/2 Cup Sugar
- 1/2 tsp. Vanilla Extract
- 3/4 Cup Pumpkin Puree
- 1 tbsp. Molasses
- 2 1/4 Cups GF Flour
- 1 tsp. Pumpkin Pie Spice
- 1/2 tsp. Baking Soda
- 1/4 tsp. Baking Powder
- 1/2 tsp. Salt
- 1 Cup DF Chocolate Chunks
Preheat the oven to 350 F.
In a stand mixer, place the melted coconut oil, both sugars, and vanilla extract and blend until smooth.
Add in the pumpkin puree and molasses and blend until incorporated.
Mix in the flour, pumpkin pie spice, baking soda, baking powder, salt and stir until just combined.
Fold in the chocolate chunks.
Using a cookie scoop, scoop out the dough onto a greased parchment lined cookie sheet. Flatten the dough slightly.
Bake in the oven for about 12-14 min.
©The Kitchen Revival