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Pumpkin Chocolate Chip Cake Cookies

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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

Teri-Ann Carty
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!
Prep Time 10 minutes
Cook Time 45 minutes
Course Cookies, Desserts & Sweets
Servings 12 cookies

Equipment

  • oven
  • baking sheet

Ingredients
  

  • 1 flax egg
  • ½ cup coconut oil (solidified)
  • 2 tsp vanilla
  • ½ cup Lakanto
  • 1 tbsp molasses
  • cup pumpkin puree
  • cup flour (I used a gluten free flour blend)
  • 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

Instructions
 

  • Prepare flax egg and set aside.
  • In a medium sized bowl, whisk dry ingredients.
  • In a separate bowl combine coconut oil and sweetener.
  • Using an electric beater blend 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 15-17 minutes. Remove from the oven and let cool completely before they are moved.
  • Store in the fridge.
Keyword cake, chocolate chip cookies, cookies, dairy free, gluten free, plant based, pumpkin, vegan

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