Does anyone else just love the changing colors in this season?
What is it about fall that most everyone loves? Could it be that it is also pumpkin season too?
I am sure when you look at the photos of these cookies you are thinking they don’t look exactly like a cookie – well you are right! What did I do?
Well, I scooped out the batter in a small ice cream scoop and baked them in greased mini muffin tins.
I saw the idea on Pinterest and thought I would try it.
There is a trick though. When the cookies come out of the oven they are puffed up like a muffin. Lightly press down into center to deflate and then top with a chocolate chip chunk. The chocolate chunk melts a bit into the warm cookie centre.
You can bake these cookies on a cookie sheet too but I liked the idea of baking in a mini muffin tin.
Recipe: Pumpkin Chocolate Chip Cookies
- 3/4 cup softened butter (Or you can use Earth Balance vegan “butter”)
- 1 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup + 1 Tbsp canned pumpkin purée
- 1 large egg
- 1 tsp vanilla
- 1 3/4 cup gluten free flour blend (I used Compliments GF flour blend available at Sobeys and Safeway or you could use Bobs Red Mills 1 to 1 GF flour blend)
- 1 tsp cinnamon
- 1 tsp pumpkin spice
- 1/2 tsp salt
- 3/4 cup Only Oats oats (use a non-contaminated dried oats)
- 1/4 cup GF oat bran
- 1 tsp baking soda
- 1/4 cup sliced raw almonds
- 1/2 cup or more of Enjoy Life chocolate chunks
- Preheat oven to 350 degrees.
- Spray mini muffin pan to grease.
- In a stand mixer add the softened butter and sugars and beat until light and fluffy.
- Add the pumpkin purée, egg and vanilla and mix again.
- Scrape sides of bowl to incorporate all well.
- In a medium bowl whisk the gluten free flour blend, spices, salt, oats, oat bran and baking soda.
- Add dry ingredients to mixing bowl and beat on low-medium speed.
- Scrape sides of bowl again and then mix on low.
- Add the almonds and mix once more.
- Use a small ice cream scoop to drop cookie batter into greased mini muffin tin.
- Bake in oven for 12 minutes.
- Remove and lightly press to indent baked cookie.
- Place a chocolate chunk in indent.
- Allow cookie to cool.