easy pumpkin cookies

It’s a deep question of nature vs. nurture: Does autumn drive our bodies to crave pumpkin and nutmeg, or is it just society influencing us through advertising and social media?

Truth is, on this one, I don’t really care. I like pumpkin everything. (Well, except for pumpkin spice lattes, which might make me a bit of an outcast? See, advertising can only reach so far!)

Anyhow. I’ve made a lot of great pumpkin recipes this fall. I’m currently all about these Pumpkin Oatmeal Anytime Squares (Vegan and GF!) from Oh She Glows. I’ve also been making pumpkin overnight oats by combining steel-cut oats with pumpkin puree and milk (any kind!) and spices. To take it up a notch, I’ve been really want to make this Pumpkin Baked Oatmeal from Minimalist Baker.

But, sometimes, you just need a straight-forward gluten-filled cookie. Maybe you need to take a dessert to a school Halloween party or you’re hosting a fall gathering of your book club? These cookies are just the ticket. They’re not too much work, they’re just the right balance of healthy and indulgent. They’re not too crumbly so if you give them to your kids you won’t have to immediately get out the broom. They’re also pretty adaptable. If you don’t have pumpkin, applesauce works. Use any oil or butter you have. Don’t want chocolate? You crazy. I mean, add dried fruit or nuts!

Happy October, friends!

Easy Pumpkin Cookies
½ cup coconut oil, melted (or other neutral oil, or butter)
¾ brown sugar
1 cup puréed pumpkin
1 egg beaten
2 teaspoons vanilla extract
1½ (187.5g) cups white flour
1 cup (120g) whole wheat flour
1 tsp cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground nutmeg (freshly grated tastes amazing!)
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup chocolate chips

1. Using a stand or hand mixer, beat the oil and sugar until fluffy. Add the egg and beat for one minute more. Then add the pumpkin and vanilla extract.

2. In a separate bowl, combine the flours, spices, baking soda, baking powder, and salt.

3. Gently mix in the chocolate chips with a spatula.

4. Using a cookie dough scoop or your hands, form the dough into 1-2T balls.

5. Bake at 350 for approximately 15 minutes.