Name: Pumpkin Bread Chocolate Chip Cookies
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Yield: 10
Ingredients: 1 1/4 cup oat flour, gluten free; 1/4 cup almond flour; 1/2 tsp baking soda; 1/2 tsp baking powder; 1 tsp pumpkin pie spice; 1 pinch ground black pepper; 1/4 cup dark brown sugar, packed; 1/4 cup butter, softened; 1 egg; 1/2 cup pumpkin puree; 1 tsp vanilla extract; 1/2 cup semi sweet chocolate chips; 1/2 tsp Maldon sea salt flakes

Pumpkin Bread Chocolate Chip Cookies

Gluten Free

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Prep Time 10 mins Cook Time 13 mins Total Time 23 mins

Cooking Temp: 350 F Servings: 10 Nutrition: 206 cal | 4g protein | 25g carbs | 11g fat Dietary:

G Gluten Free

Cooking Method: Baking Cuisine: American Courses: Dessert Recipe Keys: Gluten Free

Description

These Pumpkin Bread Chocolate Chip Cookies combine everything you love about a soft, moist slice of pumpkin loaf with the irresistible sweetness of a classic chocolate chip cookie. Perfectly spiced and packed with rich chocolate chips, they’re sure to become your new favorite fall treat! Whether for a cozy snack or a holiday gathering, these cookies are a must-bake this season.

206 cal | 4g protein | 25g carbs | 11g fat

Serving: 1.8oz cookie. Recipe makes 10 cookies

MyFitnessPal: Pumpkin Bread Chocolate Chip Cookies EHK

Instructions

Here’s the updated version with your adjustment:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the oat flour, almond flour, baking soda, baking powder, pumpkin pie spice, and a pinch of ground black pepper. Set aside.
In a separate large bowl, cream together the softened butter and dark brown sugar by hand or with a mixer until light and fluffy. Add the egg, pumpkin puree, and vanilla extract, and mix until well combined.
Gradually add the dry ingredients into the wet mixture, stirring just until combined. Fold in the semi-sweet chocolate chips.
Using a 2oz cookie scoop, portion out the dough to make 10 cookies. Alternatively, use a 1oz cookie scoop to make 20 smaller cookies. Place them about 2 inches apart on the prepared baking sheet.
Gently pat each cookie to flatten the top, then sprinkle with flaky sea salt.
Bake in the preheated oven for 13-15 minutes, or until the edges are set and the tops are slightly golden.
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your Pumpkin Bread Chocolate Chip Cookies!

Pumpkin Spice Latte Coffee Creamer

Nutrition Facts

Servings 10

Amount Per Serving
Calories 206kcal

% Daily Value *
Total Fat 11g17%
Saturated Fat 5g25%
Cholesterol 33mg11%
Sodium 327mg14%
Potassium 142mg5%
Total Carbohydrate 25g9%
Dietary Fiber 2g8%
Sugars 12g
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

206 cal | 4g protein | 25g carbs |11g fat

Serving: 1.8oz cookie. Recipe makes 10 cookies

MyFitnessPal: Pumpkin Bread Chocolate Chip Cookies EHK

*All nutrition information provided is an estimate. While all efforts have been made to be accurate, variations can occur due to ingredient sourcing and preparation methods.