Pumpkin Chocolate Chip Cookies

A pumpkin inspired day including a quick 10 minute recipe for pumpkin chocolate chip cookies. Perfect for fall!

Pumpkin Chocolate Chip Cookies

This week’s What I Ate Wednesday is brought to you by Libby’s pumpkin. <–said in my best TV commercial announcer voice.

This can had the same magical powers of Mary Poppin’s bag, it was never ending! It just kept on pumping out delicious things. First, pumpkin banana chocolate chip bread this past weekend and then both breakfast and an afternoon treat yesterday. Not bad for a 14 oz. can!

Pumpkin oatmeal

Pumpkin oats + coconut butter. I’m not sure I could be more excited about 2 other ingredients. If you’ve never tried coconut butter, I assure you it is worth every single penny of the $12.95 price tag for the jar.

I had 3 hours of back to back phone conference meetings yesterday morning for work. When lunch time came I was more than ready to eat.

Hummus tempeh sandwich

A hummus BLT, except with maple tempeh bacon. I grabbed this on a whim in the grocery store a few weeks ago. It looks absolutely disgusting and it’s texture before being cooked is even worse. The final product, however, is pretty damn good. It legitimately smells and tastes like bacon. I will eat tempeh and might even go so far as to say I like it sometimes but, it’s not one of my favorite foods or anything. Maple smoked tempeh though is pretty delicious.

The whole picture with an overripe white nectarine and a Stonyfield French vanilla yogurt.

IMG_2148 (565x377)

Work, work, work…bam! 3pm slump.

Anyone else wish you could curl up into a ball and nap right around this time every day? Working from home, this “slump” hits me hard. There are no coworker distractions or balls to throw around the office, just me, Ginger and a fully stocked kitchen. So, I decided to take a 10 minute break to create some goodies to get me through the afternoon.

Chocolate Chip Pumpkin Cookies

Pumpkin chocolate chip cookies. Hello, gorgeous.

These literally took 10 minutes to make from grabbing everything out of the pantry to putting them into the oven.

I used this recipe as inspiration but tweaked almost 50% of the ingredients because there is just no need for 1 cup of white sugar and 1/2 cup of oil in any recipe. Well, maybe sometimes, but not when you don’t want to feel bad about eating 3 of these at 3:30pm and then another 2 after dinner.

They came out very “cake like.” Delicious, just cake like. They’re incredibly soft, with just enough flavor of pumpkin + cinnamon to taste fall-like, but plenty of chocolate chips to keep them well in the traditional cookie category.

Pumpkin Chocolate Chip Cookies

Don’t know how to finish up that last cup of pumpkin in an open can? These are a pretty good option.

Pumpkin Chocolate Chip Cookies

Afternoon slump = fixed.

Dinner was some suspect 10 days past “use by” date tofu. Ulysses totally didn’t know that until now, he’s a stickler for expiration dates and probably wouldn’t have eaten it had I told him. Gotcha babe.

Baked coconut + bread crumb crusted tofu with broccoli.

Baked tofu dinner

Some leftover rosemary + parmesan grits were added to the plate after this was taken. They just weren’t photogenic enough to make the cut.

Dessert? Some more cookies of course.

Pumpkin Chocolate Chip Cookies

With a glass of coconut milk.

Pumpkin Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
A pumpkin inspired day including a quick 10 minute recipe for pumpkin chocolate chip cookies. Perfect for fall!
Author:
Serves: 24
Ingredients
  • 1 cup whole wheat pastry flour
  • 1 cup AP unbleached flour
  • ⅓ cup granulated sugar
  • ⅛ cup canola oil
  • ½ cup unsweetened applesauce
  • scant 1 cup pumpkin puree
  • 1 egg
  • 3 tablespoons milk
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon vanilla extract
  • ½ cup chocolate chips
Instructions
  1. Preheat oven to 350 degrees.
  2. Line cookie sheet with parchment paper or silpat.
  3. In a small bowl, combine sugar, oil, applesauce, pumpkin, egg, vanilla and milk.
  4. In a larger bowl, combine flours, baking powder, baking soda and salt.
  5. Add wet ingredients to dry and mix to combine.
  6. Fold in chocolate chips.
  7. Drop by heaping spoonful on cookie sheet and bake for approximately 10 minutes, until edges start to brown.
  8. Remove from oven and let cool a few minutes before transferring to a cooling rack.

 

What’s the best thing you ate yesterday?

Have you broken out the pumpkin yet?

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Comments

  1. 1

    says

    These eats look incredible, totally my style. I discovered coconut oil and coconut butter and I have been poorer, but happier. Totally worth the cost.

    Tempeh texture totally freaks me out, so I never even get to the taste part. Tempeh bacon cannot be that bad though, lots of people seem to love it.

    I have been making homemade canned pumpkin for all my pumpkin favorites, especially the Protein Muffins with dark chocolate cocoa powder….to-die-for.

    • 5

      Running to the Kitchen says

      Thanks! they were definitely cake-like, which kind of surprised me at first but I totally loved them anyway :)

  2. 6

    says

    I ordered a bunch of organic pumpkin online because, get this, it was CHEAPER than the pumpkin in the stores. How bizarre!? Can’t wait to try those cookies, they sound beyond amazing. I love pumpkin but somehow it always tastes better in the Fall. :)

  3. 7

    says

    I ordered a bunch of organic pumpkin online because, get this, it was CHEAPER than the pumpkin in the stores. How bizarre!? Can’t wait to try those cookies, they sound beyond amazing. I love pumpkin but somehow it always tastes better in the Fall. :)

  4. 18

    says

    Mmmm… cookies!!! Thanks for the tempeh review. It sounds good to me, even if it’s ugly. I’ll be on the lookout for some the next time I’m shopping.

  5. 22

    says

    I keep hearing wonderful things about coconut butter but I’ve never tried it! I made pumpkin chocolate chip cookies for a cookie excchange party last year and they were the biggest hit. I can’t get myself to have pumpkin yet. It’s still 100 degrees in Houston.

  6. 24

    says

    First time visiting your blog, and Im in love with all your delicious eats!! Im on a huge pumpkin kick these days, and I so want to try out pumpkin oats! Soundes sooo good!
    Best thing Ive eaten today, I eat atm ;) A raw brownie with a spoon of macadamia nut butter and raspberries<3 And Im making sweet potato falafels later today! They are always awinner!

  7. 27

    says

    I may at some point have to cave and try coconut butter. Is it the same texture as nut butters or is it something of its own? Regardless, I love the looks of your breakfast. I’ve been featuring pumpkin a lot lately but more of a dip. I made pita chips the other day and had them dipped in pumpkin pb dip. It was delicious!

    • 28

      Running to the Kitchen says

      I’d say coco butter is a little bit different. It’s all smooth, so no chunky pieces like some nut butters. I almost want to say it’s “grainy” compared to nut butters, but that word doesn’t really seem right. I say try it out and if you don’t like it, you can send me the rest of the jar ;)

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