Pumpkin Chocolate Chip Cookies

30 min.

Looking for ways to use pumpkin beyond baking? Try these perfectly crispy cookies that are delightfully soft on the inside! They’re easy to make, requiring just a few simple ingredients, an oven, and a baking sheet—spend just half an hour in the kitchen. 🚀

P.S. These cookies are the perfect pairing with a homemade Pumpkin Spice Latte!

Shop ingredients

Edible Cookie Dough – 350 g – delicious cookie dough filled with ground nuts and Finnish oats that you can eat straight from the jar

£9.29

£7.55

Almond Flour Extra Fine – 500 g – extra fine flour from blanched almonds

Organic Ceylon Cinnamon – 50 g (jar) – sweetly fragrant variety with mild pungency from organic farming, without unnecessary additives

Wildflower Honey – 720 g – from a Czech beekeeper from the pure nature of the Jeseniky Protected Landscape Area

£7.59

Organic Baking Powder – 150 g – phosphate-free cream of tartar powder for healthier baking

£2.49

Chocolate Chips – 250 g – high-quality chocolate from South America, high cocoa content, no artificial flavours or polishes

Organic Coconut – 500 g – fragrant and juicy coconut for flavouring sweet dishes

Nutrition (1 serving) 1 cookie

64 kcal
6,5 g carbohydrates
3,3 g fats
2 g protein

Per 12 portions

Cookies:

3 tbsp Edible Cookie Dough
1 egg
2 tbsp almond flour
1 tsp cinnamon
2 tbsp honey
3 tbsp pumpkin puree
1 tsp baking powder

Final Touch:

Instructions

In a bowl, mix together Edible Cookie Dough, pumpkin puree, one egg, honey, baking powder and cinnamon. Stir and add the flour. Make a shiny dough.
Scoop the dough with a spoon and shape the cookie on the baking sheet. In total, the quantity should be enough for 12 pieces, which we sprinkle with dark chocolate chips or coconut. Bake in a preheated oven at 180 °C until the cookies are golden brown. This will take about 10‑15 minutes.
Let cool and serve.
Enjoy!