Anyone plz help I want to make these soon, It’s there, Amanda, 2 up from the vanilla (right above the chocolate chips). ), send them with your kid when they go to a friends’ cottage for a weekend, dessert alternative at a family get-together or pot-luck. I live in Australia – no pumpkin puree in a can here. I make them all the time in the fall and am frequently getting requests for the recipe. Nice to have in the freezer for the fall. Mmmm…  A plate of pumpkin chocolate chip cookies, all warm and steamy from the oven, is a heavenly thing thing. Stir in those gorgeous chocolate chips. My recipe calls for a cup of sugar, not just 3/4 cup (also, we add more cinnamon and I usually add a whole standard sized bag of chocolate chips, haha_. Preheat oven to 350°F. Thanks for sharing your recipe. I’ve never tried freezing them, Rebekah, so unfortunately, I can’t say. How to Store and Freeze Leftover Healthy Pumpkin Chocolate Chip Bread. Yummy. 1. Do you regularly sub with w.w. flour? Spray 13 x 9 pan with non-stick spray. i thin k i mighve used the pumpkin pie filling if thats what they put out around halloween/thanksgiving all the same they were all gonzo! Bake cookies at 375ºF for 10-12 minutes. They just puff up. In a large bowl, stir together pumpkin purée, sugar, oil and eggs. I’ve never used fresh mashed pumpkin for anything, but if you look at the label for the brand of canned pumpkin I use, the only ingredient in it is fresh pumpkin. A keeper. Stir in the vanilla and the baking soda/milk mixture. Also you can use butterscotch morsels, my mom makes those! Healthy Pumpkin Chocolate Chip Oat Bars {vegan & gluten free} Healthy pumpkin bars made extra yummy with chocolate chips. 6. I have a question with the pumpkin choc chip cookie recipe. Freeze leftovers in a freezer safe bag (be sure to squeeze all the air out) after being wrapped in plastic-wrap for up to … Would this be able to be adjusted to use whole wheat flour? Save my name, email, and website in this browser for the next time I comment. I bake my cookies on a stone for the full 12 minutes. Made with oat flour and without butter, these vegan and gluten free treats are the perfect breakfast, snack or dessert. When I took my first bite of one, all warm and toasty from the oven, I swear the heavens opened up and angels sang. Note: You can place them fairly close together because these cookies don’t spread. These look absolutely gorgeous Jackie…yummo! Before we get started, let’s just clarify the difference between pumpkin puree and pumpkin pie filling. These Healthy Pumpkin Chocolate Chip Cookies are made with coconut oil instead of butter. And can this recipe be doubled. I’m known for these pumpkin chocolate chip cookies because I’m the only one who makes them in my neck of the woods, and everyone LOVES them. Thanks!!! Chips. I have no idea, Lori. These chocolate chip pumpkin … Prep Time. Jackie is a mom, wife, home daycare provider, and the creative spirit behind Happy Hooligans. It makes pumpkin pie making easier but you don’t want to use it for this cookie recipe because we’ll be adding our own sugar and spice. The recipe looks delicious, but it states 1 egg and I see 2 in the bowl. How to make healthy pumpkin muffins with chocolate chips Preheat oven to 350 degrees F. Line a 12 cup muffin tin with liners. The recipe is for a single batch though. Butterscotch chips would be amazing! I bake my pumpkin chocolate chip cookies on a baking stone for the full 12 minutes. Is that milk chocolate chips or semi sweet? She began blogging in 2011, and today, Happy Hooligans inspires more than 2 million parents, caregivers and Early Years Professionals all over the globe. They just puff up and expand a little. That also is a great cookie during this time of year. I always use milk chocolate chips, Lynda. I was writing this down in my recipe book to make these wit the kids cause my mom makes them and we loves them but when I was reading it said to stir in vanilla and milk but there wasn’t not milk listed so I was wondering how much milk? Can’t wait to dig in!! 3. I have always used fresh pumpkin for my cookies and it works great. In a medium sized bowl, whisk together the whole wheat flour, pumpkin pie spice, baking soda and salt. Was it a typo? I love how the outside cracks open to reveal the steamy, soft center. You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. One batch was gobbled up by my kids in 10 minutes. That’s what you want for these pumpkin cookies, not pumpkin pie filling. They make the perfect healthy breakfast, when you are on the go, snack, or treat. Don’t have any mix but I do have the rest of the ingredients. Stir in the vanilla and the milk/baking soda mixture. This recipe contains so much pumpkin, I wouldn’t want to guess at modifying it. Thank you for sharing your recipe.