Pumpkin Spice Chocolate Chip Cookies

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These are large plump, hearty cookies! I was inspired by the recipe posted by Nele from Nutriplanet. The recipe below has been adapted.

Yield: one dozen

For best results, cover and allow this mixture to sit about 4 hours, or overnight, to allow the rolled oats absorb the moisture from the pumpkin.


  • 1 cup pumpkin*
  • ¼ cup peanut butter*
  • 2 tsp vanilla
  • 1 cup old fashioned rolled oats
  • 1 cup whole wheat flour, (use oat flour for gluten free)
  • ½ cup coconut or date sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • ½ tsp nutmeg
  • ½ tsp turmeric
  • ¼ tsp allspice
  • ¼ tsp cloves
  • ½ cup chocolate chips*
  • turbinado sugar to sprinkle over top, optional


  1. Preheat oven to 350°F and set aside a baking sheet lined with a Silpat or parchment paper.
  2. Add to large bowl the pumpkin, peanut butter, and vanilla. Mix well to incorporate the peanut butter then stir in the rolled oats.
  3. Mix together the flour, coconut sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and turmeric. Add the dry ingredients to the wet mixture along with the chocolate chips. When you add the dry ingredients the dough will be hard to mix with a spoon. I find it’s best to use my hands and keep working the dough until there are no dry ingredients visable. When you are done with the mixing you should have a nice compact ball of dough that is not overly sticky.
  4. Continue using your hands to form 12 cookies, (about 2 oz/56 g each) and place them on a baking sheet. If you find the dough is sticking to your hands, moisten your hands with a bit of water and shake off the excess.
  5. Gently flatten cookies with fork and if desired lightly sprinkle cookies with turbinado sugar. To prevent the dough from sticking, dip it water and shake of the excess.
  6. Bake cookies for 25 minutes. Remove from the oven cool on cooling rack.
  7. Keep cookies in an airtight container. or freeze.


  • If desired, substitute pumpkin with either butternut or kabocha squash. Squash can be steamed or pan roasted. Blend until smooth before using.
  • Use a peanut butter without added sugar or oil. Can substitute with almond butter or a nut and seed butter.
  • Substitute chocolate chips for carob chips, or raisins.