This is Halloween

Halloween. The start of the holiday season and all things pumpkin (with chocolate chips). Tested out a new recipe today for Pumpkin Chocolate Chip Cookies. Chewy, flavorful, egg free, and I love the addition of molasses. Hope you enjoy them!


½ (1 stick) Unsalted Butter, melted

½ Cup Pumpkin Puree (Trader Joes cans are my favorite!)

½ Granulated Sugar

¼ Cup Brown Sugar

1 TBS Molasses

1½ tsp Vanilla

2 Cups Gluten Free AP Flour

½ tsp Cinnamon

½ tsp Allspice

½ tsp Cloves

½ tsp Nutmeg

½ tsp Baking Soda

¼ tsp Sea Salt

1 Cup Chocolate Chips, semi-sweet


  1. Preheat oven to 350°F and line baking sheets with parchment paper.
  2. In a microwave safe bowl, melt the butter for about 1 minute.
  3. Add the pumpkin puree, sugars, molasses, and vanilla. Whisk to combine until smooth.
  4. Add the flour, spices, baking soda, and salt. Whisk to combine.
  5. Fold in the chocolate chips.
  6. Scoop the dough onto the prepared baking sheets, lightly flatten into hockey puck like disks.
  7. Bake for 12 minutes or until set on top.

One Comment Add yours

  1. Stefani says:

    They were absolutely delicious warm and cooled!


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