The fall brings us many things. The feeling of a fresh start, beautiful scenery, crisp weather and of course, the amazingness that is pumpkin everything. So, I decided to capitalize on that and give you an easy pumpkin chocolate chip cookie recipe with a maple glaze.
These cookies are meant to be moist and fudgy, with a soft texture.
Samantha Bailey | The Montclarion
For this recipe you will need:
- 1 egg
- 1/3 cup coconut sugar
- 1/3 cup almond butter
- 1/3 cup pumpkin purée
- 1 teaspoon vanilla
- 1 ½ cups almond flour
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1/2 cup chocolate chips
This recipe is naturally dairy-free, which is perfect for me and so many others who do not react well to it. As always, this recipe is super simple and easy to follow, so let’s get into it.
Using a wooden spoon, start by combining the wet ingredients in a bowl. This includes your egg, coconut sugar and vanilla extract. Once that is combined, add your almond butter and pumpkin purée.
I used all-natural almond butter which is a great consistency at room temperature. It’s easily mixable because of its runny texture. If you are allergic to almonds, cashew butter is a great option too since it has a much milder taste than almond butter.
The almond flour in these cookies keeps them from rising too much, which allows you to fit more on each tray.
Samantha Bailey | The Montclarion
Once all your wet ingredients are evenly combined, you can move onto preparing your dry ingredients.
In another bowl, add your almond flour, pumpkin pie spice and baking soda and begin to mix until everything is distributed. Use cassava flour or hazelnut flour if you are allergic to almonds.
Add to your wet ingredients in thirds. Once all your dry ingredients are mixed in, fold in your chocolate chips. I know it says ½ a cup, but measure those with your heart.
It’s time to chill our dough. I would recommend chilling the dough for at least one hour, even overnight if you can.
Once your dough is finished chilling, roll your cookies into balls. This recipe should make 14 cookies but I rolled mine small and was able to make about 22.
Always measure your chocolate chips with your heart.
Samantha Bailey | The Montclarion
Place the dough balls on a baking sheet about 1.5 inches apart. Press the cookies down just a bit to make them flatter. Bake them at 350 F for 12 to 14 minutes. These cookies are meant to be soft, moist and fudgy so don’t worry if they seem undercooked.
The best part of these cookies is the maple glaze. I would recommend using Trader Joe’s maple butter as a topping if you can find it. This gift from above is a whipped maple syrup that is spreadable and perfect for these cookies, a cornbread muffin or even a topping for cinnamon buns. But, if you can’t use this one, you can make a great glaze for your cookies using just three ingredients.
Take ½ cup of powdered sugar, 2 tablespoons of pure maple syrup and 1 tablespoon of almond milk and mix until smooth. Drizzle the glaze onto your cookies or if you would like, put a dollop onto the top and let it drip down.
The maple drizzle elevates these cookies and tops them off with the perfect fall flavor.
Samantha Bailey | The Montclarion
These cookies are so delicious and the perfect first-baking venture for fall. They combine the classic fall flavors of maple, cinnamon and pumpkin, bringing a warm and comforting taste into your home. Enjoy these on a football Sunday with friends, family or roommates. Until the next bite.
