By Easton Gilowski
The time has come: pumpkin season is officially here, and these Pumpkin Spice Chocolate Chip Cookies are how I welcome it every year. They're soft, warmly spiced, and just a little indulgent, made with simple ingredients like coconut oil, coconut sugar, and real pumpkin purée.
My little fall ritual? Adding a scoop of Eversio's 3 Mushroom Blend to all my sweets this season. It's an easy way to bring a bit more balance into the treats I'm already craving, and it blends right into the dough.
Grab a mug of something warm, preheat the oven, and let's bake.
Ingredients
- ½ cup melted coconut oil
- 1 cup coconut sugar
- ½ cup pumpkin purée
- 1 tsp vanilla
- 2 cups all-purpose flour
- 1 tsp cinnamon
- 2 tsp Eversio 3 Mushroom Blend
- 1 tsp baking soda
- Pinch of sea salt
- Dark chocolate chunks, to your heart's desire
Directions
Prep: Preheat your oven to 350°F and line a baking sheet with parchment.
Mix the wet ingredients: In a large bowl, whisk the melted coconut oil and coconut sugar together until well combined. Add the pumpkin purée and vanilla, and stir again.
Add the dry ingredients: Add the flour, cinnamon, 3 Mushroom Blend, baking soda, and sea salt. Stir until combined.
Fold in the chocolate: Gently fold in the dark chocolate chunks.
Shape the cookies: Scoop dough balls onto the lined baking sheet and press each one down slightly.
Bake and cool: Bake for 9 to 10 minutes. Let the cookies cool on the pan for 5 to 10 minutes before moving them to a cooling rack. Enjoy!
