These cakey, pumpkin, chocolate-laden cookies might be my favorite part of Fall!
I’ve already made 3 batches. That’s like over 100 cookies. And I can grantee I’ve personally scarfed about 20 of them. Probably more, but that’s something I’m not willing to admit, until another batch is made.
So far, this season has been super busy. But since these are so easy to make, they keep well for about a week (if they last that long), and they bring huge smiles to any mouth they reach, I have made sure to carve out baking time for these pumpkin beauties.
I switched up the usual recipe by subbing some coconut oil for some of the butter, thinking that by adding some good fats, besides the usual fatty fats from butter, I’ve done the world a favor. Naturally, this makes them half guilt-free. Throw in 72% dark chocolate (organic, fair trade) and I think then they are considered all guilt-free, right? Right.
When it’s your recipe, you can call the shots.
These are really easy to make, and are really hard to mess up. Although, one time in college, someone shared the pumpkin cookies that they had raved about for weeks, and it was quite apparent that she had forgotten one ingredient: the sugar. They tasted more like dull, pumpkin biscuits, with a little too much salt. It was quite a shame at the time, because we didn’t have the heart to tell her but now it’s definitely a running joke that prompts a good amount of laughter every Fall season.
So, I guess they are really hard to mess up when you follow all of the easy steps, below! Get baking! Your friends, neighbors, and co-workers would love a tasty Fall treat like this one 
.
Cakey Pumpkin Chocolate Chunk Cookies
Makes about 3 dozen
Ingredients:
1 cup canned pumpkin (not pumpkin pie filling)
½ cup white sugar
½ cup dark brown sugar
4 Tbsp coconut oil*, melted/liquid form
4 Tbsp butter, softened (*or all butter — 1 stick)
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
2 tsps pumpkin pie spice
½ tsp ground cinnamon
1/2 tsp salt
1 tsp baking soda
1 tsp milk (or alternative milk)
1 Tbsp pure vanilla extract
2 cups semisweet chocolate chunks (or chips, if you have that on hand)*
*Little Yellow Note: the chocolate chunks disperse a little better throughout the cookie so you have some chocolate in every bite, but any chocolate pieces will do just fine!
Directions:
Combine pumpkin, sugars, coconut oil, butter, egg and vanilla. In a separate bowl, combine flour, baking powder, pumpkin pie spice, ground cinnamon, and salt.
In a small bowl, dissolve the baking soda with the milk and stir into wet mixture. Add flour mixture to pumpkin mixture and mix until combined. Stir in chocolate chunks/chips
Using a cookie scoop or spoon, drop about 1 ½ tablespoons of cookie dough on silpat or parchment-lined cookie sheet. Bake at 350°F for approximately 10-12 minutes or until lightly brown and semi-firm. Allow to cool on cookie sheet for 2 minutes before transferring to a wire rack. If storing them in an airtight container, be sure to let them cool completely. They will save well for about a week!
From the Little Yellow Kitchen,
Chrissy