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Pumpkin Chocolate Chip Cake Cookies

These Pumpkin Chocolate Chip Cake Cookies are about to become your new favourite! Gluten free, dairy free and easy to make. Perfect for gift giving or an afternoon delight!

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Have you ever heard of cake cookies? I actually hadn’t until my neighbor described these cookies to me. They have the texture of cake in the form of a cookie and I must say, of all the people who tried them, nobody was mad about it. Pumpkin has officially made its way into my baking and cooking these past couple of weeks and I’m thrilled to have the time to get a couple must make recipes up here for you to make.

So without further ADO…

side view of a freshly baked pumpkin walnuts chocolate chip cookies by teri-ann carty

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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side view of a freshly baked pumpkin walnuts chocolate chip cookies by teri-ann carty

Pumpkin Chocolate Chip Cake Cookies

It's the season for Pumpkin so why not make a Chocolate Chip Cake Cookie - for those who don't know, a cake cookie has the texture of cake but its a cookie... I know; you're welcome!
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Servings: 12 cookies
Author: Teri-Ann Carty
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Equipment

  • oven
  • baking sheet

Ingredients

  • 1 flax egg
  • ½ cup olive oil
  • 2 tsp vanilla
  • ½ cup brown sugar
  • 1 tbsp molasses
  • ⅓ cup pumpkin puree
  • 1½ cup flour (I used Bobs 1:1 GF baking flour)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp fine sea salt
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • ½ cup chocolate chips (plus more for topping)
  • ½ cup chopped walnuts (plus more for topping)
  • maldon sea salt
US Customary - Metric

Instructions

  • Prepare flax egg and set aside.
  • In a medium sized bowl, whisk dry ingredients.
  • In a separate bowl combine olive oil and sweetener.
  • Whisk together then add vanilla, molasses and pumpkin puree and beat again until smooth.
  • Add dry to wet folding in until no dry remains. Fold in chocolate chips and walnuts. Place batter in the fridge for 30 minutes. Preheat the oven to 375.
  • Form cookies with your hands and place on parchment or silicone pad.
  • Place extra nuts and chocolate chips on top of each cookie (totally optional but makes them look good) and sprinkle with Maldon sea salt. Bake for 15 minutes. Remove from the oven and let cool completely before they are moved.
  • Store in the fridge.

Nutrition

Serving: 1cookie | Calories: 255kcal | Carbohydrates: 29g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 134mg | Potassium: 120mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1061IU | Vitamin C: 0.4mg | Calcium: 50mg | Iron: 1mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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