Pumpkin Spice Chocolate Chip Cookies

Recipe

Dessert
Pumpkin Spice Chocolate Chip Cookies

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4.6 out of 5 stars
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Recipe Data

24
Servings

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Description

These Pumpkin Spice Chocolate Chip Cookies are guaranteed to become a fall favorite! Plus, they're made with Enjoy Life chocolate mini chips that are certified gluten-free and vegan, and free of 14 common allergens.

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Servings and Ingredients

Ingredients
Serves 24
QuantityIngredientAdd
Cookies
2 c. Good Graces gluten-free all-purpose flour
1 tsp. Hy-Vee baking soda
1 tsp. Hy-Vee salt
1 ½ tsp. Hy-Vee ground cinnamon
¼ tsp. Hy-Vee ground ginger
¼ tsp. Hy-Vee nutmeg
¾ c. Hy-Vee packed light brown sugar
½ c. Hy-Vee granulated sugar
¼ c. Spectrum organic all vegetable shortening
1 c. Hy-Vee canned pumpkin, divided
1 ½ tsp. pure vanilla extract
1 c. Enjoy Life semi-sweet chocolate mini chips
Chia egg
1 tbsp. chia seeds
3 tbsp. hot water

Things To Grab

  • Two baking sheets
  • Parchment paper
  • Two medium bowls
  • Mixer
  • Cookie scoop

Directions

  1. Preheat oven to 350 degrees and line two baking sheets with parchment paper; set aside. 

  2. In a medium bowl, mix the gluten-free flour, baking soda, salt, ground cinnamon, ginger and nutmeg; set aside. 

  3. In another medium bowl, using a hand mixer, mix together the light brown sugar, granulated sugar, shortening and half the pumpkin puree for 2 to 3 minutes.

  4. Add the remaining pumpkin puree, chia egg, vanilla extract and mini chips; mix until combined. 

    Hyvee Dietitian Expert Tip
    If you need to substitute an egg in a recipe, you can make a chia egg. Just add 3 tablespoons of warm water to 1 tablespoon of crushed chia seeds. Allow the seeds to soak for 5 minutes until you have a gel-like consistency. Then use the mixture in your recipe.
    Hy-Vee Dietitians
  5. Using a hand mixer, combine the flour mixture and pumpkin mixture. 

  6. Using a cookie scoop or tablespoon, scoop out cooking dough on to parchment-lined baking sheets.

  7. Bake for 10 to 12 minutes or until lightly browned around the edges. Remove and place on a cooling rack. Store in a tightly covered container for up to 5 to 7 days.