Pumpkin Chip Cookies

standard October 9, 2011 1 response


3 football games and 3 baking projects in 1 Saturday. At least the baking turned out successfully!

First baking task was to turn bananas into bread before they became trash. I subbed buckwheat flour for half of the whole wheat this time, and it turned out pretty good!

Next up was PUMPKIN. I got swindled into making cookies for 200 MBA students, so I tested out my favorite recipe from last fall.


Pumpkin Chip Cookies

Yield: Makes 3 dozen

Calories per serving: 117 kcal per cookie


  • 1 T chia seeds + 3 T cold water
  • 1 c sucanat
  • 1 c vegan butter, at room temperature
  • 1 c canned pumpkin
  • 1 tsp vanilla
  • 2 c whole wheat pastry flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp allspice
  • 1/2 tsp salt
  • 1/2 c raisins
  • 1/2 c vegan chocolate chips


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Mix chia seeds and water and set aside.
  3. Cream vegan butter and sucanat in a mixing bowl. Add pumpkin, vanilla, and chia mixture, and stir to combine.
  4. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, allspice, and salt. Slowly add dry mix to pumpkin mixture and stir until just blended.
  5. Fold in raisins and chocolate chips.
  6. Scoop 1 T of dough onto baking sheet for each cookie. Gently press down to flatten (cookies will not spread out when baking).
  7. Bake for 10 minutes. Cookies will be just slightly golden and still soft. Let cool completely before eating for best flavor.


To make Gluten-Free: Use 1 1/2 c gluten free all purpose flour blend of choice + 1/2 c almond meal. Cookies may come out a little softer than original recipe, but will taste just as good!



Per serving (1 cookie): 117 calories, 15 g carbohydrate, 6 g fat, 1 g protein, 96 mg sodium, 9 g sugar


My last task of the day was a birthday surprise. 26.2 miles with the birthday girl next Sunday!


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