Pumpkin Chocolate Chip Cookies

All Recipes, Desserts, Vegetarian | October 26, 2018 | By Alison's Pantry

Can this recipe be made gluten-free?

Yes! As it stands, the only adaptation you would need to make for this recipe to be gluten-free is to swap the flour for our Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. In fact, it is easy to make this recipe vegan (dairy-free)! Simply sub your butter with a dairy-free alternative, and use semi-sweet chocolate chips (#1305) rather than milk chocolate.

How long do these cookies last?

If you added any dairy products to your cookies, it is best to store them in the fridge to prevent food poisoning or other bacterial problems. If you aren’t planning on eating all the cookies within a few days, then store them in the freezer for 3-6 weeks if it is a moist cookie (rather than crisp).

Have you tried our Pumpkin Chocolate Chip Cookie Mix?

Trust us, you won’t regret it. Everyone will think you slaved away for hours making these delicious Pumpkin Chocolate Chip Cookies, but really- it’s a quick treat! Just mix 2 1/2 cups mix (#1966), 1 cup canned pumpkin, and 1/3 cup oil. Then bake as directed on the package.

For another great recipe using this product, try this Easy Banana Bread with the Pumpkin Chocolate Chip Cookie Mix. First, purÃ©e 4-5 ripe bananas, about 2 cups. Second, add to 2 cups mix, then add 1/2 chopped nuts- if desired. Then, mix all together. Third, spoon into two mini loaf pans. Bake at 350Â° for 40-50 min. or until a toothpick comes out clean. Your family will eat them up. Chocolate gives a different twist to an old favorite.

If you like this recipe, check these out:

The traditional chocolate chip cookie gets a boost with the addition of pumpkin – making these Pumpkin Chocolate Chip cookies the perfect anytime treat!