Pumpkin Chocolate Chip Cookie Recipe

Pumpkin powder, Ceylon cinnamon, nutmeg, ginger and cloves combine for a fall inspired version of the traditional chocolate chip cookie!

Ingredients

• 2 tablespoon

  ground flax seed meal

• 3 ounces

  hot water

• 2 cups

  all-purpose flour

• 1/4 cup

  pumpkin powder

• 1 teaspoon

  Ceylon cinnamon

• 1 teaspoon

  freshly grated nutmeg

• 1/2 teaspoon

  ground ginger

• 1/2 teaspoon

  ground cloves

• 1 teaspoon

  baking soda

• 1 teaspoon

  Celtic sea salt, fine ground

• 1 cup

  butter or vegan butter, softened

• 3/4 cup

  granulated sugar

• 3/4 cup packed

  dark brown sugar

• 1 teaspoon

  vanilla extract

• 2 cups

  semi sweet chocolate morsels

Directions

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

Whisk ground flax seed meal with water in a small bowl or ramekin and set aside.

In a medium sized bowl combine flour, pumpkin powder, Ceylon cinnamon, nutmeg, ginger, cloves, baking soda and salt.

In a large bowl, cream butter, brown sugar, and granulated sugar until soft and fluffy.

Scrape down sides of bowl, add flax seed mixture and vanilla extract. Stir until well incorporated.

Scrape down sides of bowl. Beat flour/spice mixture into butter mixture in three separate additions, scraping down sides of bowl after each new addition.

Fold in chocolate chips.

Drop two tablespoons of dough for each cookie on a baking sheet.

Bake cookies in preheated oven for 9-11 minutes or until browned along edges.

Allow cookies to cool on baking sheet for two minutes and then, with a spatula, transfer to wire cooling rack or piece of parchment paper laid on a flat surface.

Allow to cool for fifteen more minutes until eating.