Soft, under-baked cookies are like pillows of happiness. Especially when they are pumpkin spiced.
The apple peanut butter “bear paw” cookies that were posted this summer were so delicious Leung and I had to formulate a pumpkin version. So when we were hit with cookie cravings and had the chance to test out recipes for the blog last week, we quickly took this opportunity to make these
These are chewy and chock full of chocolate chunks, perfect for any cookie craving. I think you should go to your grocery store and grab a can of pumpkin puree and make these right now, so when the sweet tooth hits, you’ll have something to look forward to and reach for!
- WET MIXTURE
- ¼ cup coconut oil, softened
- ¾ cup pure pumpkin puree
- ½ cup peanut butter
- ⅓ cup maple syrup
- 3 tbsp coconut sugar
- 1 tbsp chia + 3 tbsp water
- ½ tsp pure vanilla extract
- DRY MIXTURE
- 1 ½ cup millet flour or substitute all-purpose flour
- ½ cup oats
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp pumpkin spice
- FOLD IN
- ½ cup dark chocolate chips
- Preheat oven to 375⁰F. Line baking sheet with parchment paper and set aside.
- In a medium bowl, combine all the wet ingredients together. Add in the dry mixture to the wet and combine. Fold in the chocolate chips and do not over-mix.
- Drop the cookies by the spoonful, one by one, onto the cookie sheet. Bake for 10-12 minutes until cookies are golden brown. Leave them on the pan to cook for 15 minutes before removing onto the cooling rack. Cookies should be soft, like bear paws!
Recipe adapted from our Apple Peanut Butter “Bear Paw” Cookies. The yield is less for this pumpkin version because we made the cookies larger.