Halloween is coming up in just a couple of days and it’s during this time of year that pumpkins, butternut, red kuri, and kabocha squash reign in my kitchen. It was thus with great anticipation that I awaited our celebration of national Food Day last Friday – a pumpkin-filled potluck!

During my time in college, I worked at a bakery where cinnamon, nutmeg, and pumpkin were highly sought out ingredients for the sweet treats of October. Add some dark chocolate in the mix and, well, you’ve completely won me over. Pumpkin chocolate chip cakes, bars, cookies, sweet breads, muffins…. the options are limitless!

I chose to share the joy of this tasty food combination at our Food Day Pumpkin Potluck in the form of a Pumpkin Spice Chocolate Chip Cookie.

This recipe is gluten-free, allergy-friendly, vegan, seasonal, and (I think) pretty tasty! You just can’t go wrong with pumpkin and chocolate.

I hope you enjoy this recipe with your family and friends as we celebrate the abundance of fall harvest time!

– Kelly

(check out Flora’s recipe for scrumptious pumpkin pasta that would make a fabulous dinner before enjoying these cookies!)

Prep time: 15-20 minutes Total time: 35-40 minutes

Ingredients:

  • 3/4 c pumpkin puree**
  • 2 chia “eggs” (2 T chia seed meal + 6 T water)
  • 1/2 C coconut oil, melted
  • 1/4 C maple syrup
  • 1 1/4 cup rolled oats
  • 1 cup oat flour (can grind from Oats)
  • 1/2 t baking powder
  • 1/2 t baking soda
  • pinch sea salt
  • 3/4 c semisweet chocolate chips

Directions:

**Prep: I like making my own pumpkin puree when time allows. I used to be intimidated by this process but it’s pretty straightforward and tasty! Here’s what to do: Preheat oven to 375. Cut pumpkin in quarters. Scoop out seeds. Drizzle with olive oil. Place face down on a parchment paper-lined baking sheet. Bake for 30 minutes, or until pumpkin can be easily pierced with fork. Remove from oven, allow to cool, peel skin and blend in food processor until you reach a smooth consistency. Voila! Homemade pumpkin puree.

1. Preheat oven to 350F.

2. Make your chia “egg.” Whisk chia seed meal and water together and let stand for 5-7 minutes (“egg” will firm up).

3. Mix coconut oil and maple syrup until well combined. Add pumpkin and chia “eggs.”

4. In a separate bowl, mix oats, oat flour, baking powder, baking soda, and salt.

5. Add wet ingredients to dry and mix until well combined.

6. Stir in chocolate chips.

7. Scoop cookies by spoonful onto baking sheet. Flatten slightly. Bake for 15 minutes, or until cookies are lightly browned on bottom.

8. Enjoy a delightfully seasonal sweet treat!