Pumpkin Chocolate Chip Cookies

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

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

£7.49

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

£3.29

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

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)

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!

Products used in the recipe