Wednesday, September 19, 2012


One cup of pumpkin and what to do with it, was my dilemma today.  I'm not a waster of good food, especially pumpkin!  There wasn't enough for a batch of warm comforting creamy pumpkin soup...nor a pumpkin cake.  Then it hit hubby's favorite cookie...pumpkin chocolate chip!
Every fall we go apple picking and stop by the pumpkin patch to pick up a few pumpkins for carving and eating.  These cookies are a seasonal treat for us.
1 1/2 cups Bobs Red Mill Gluten Free Flour
1 tsp baking power
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1 cup pumpkin
1/2 cup white or brown sugar
1/2 cup almond milk
1/2 cup mini chocolate chips
Whisk together all the dry ingredients until incorporated.  Add the pumpkin and the almond milk and mix well.  Stir in the chocolate chips.  Drop on a greased sheet pan as big of a cookie as you want..these cookies do not spread.  Bake at 425 for 10 minutes


  1. I just love a fall inspired cookie and these look fabulous - I bet they smell amazing cooking!
    Mary x

  2. Thank you for stopping by! This looks yummy. I'm pumpkin obsessed. I have a few pumpkin recipes floating around in my head. I love that these are gluten-free!