Homemade Chocolate Chip Pumpkin Cookies!

These cake-like pumpkin cookies stay moist for a few days. The whole food, natural ingredients make them a healthier choice than store-bought cookies. They travel well in lunches and on road trips.

The pumpkin cookie dough is very moist, almost sticky.

I often freeze a half batch of cookie dough when making cookies. We feel that cookies are always the best first out of the oven, it cuts back on cookie consumption and serves as a quick treat when you are too busy to make a batch.

Freeze cookie dough in balls for a quick weeknight dessert. Simply line a cookie sheet with wax paper or plastic wrap, place shaped cookie balls on a cookie sheet, and freeze. Once solid, remove from the sheet and store in a freezer-safe container for 6 months. When ready to use, thaw for 10 minutes and bake like normal.

Enjoy these pumpkin cookies with coffee, tea, or milk.

What’s in these festive pumpkin cookies?

Coconut oil is a healthy fat that helps keep these cookies moist for days. We use unrefined organic coconut oil. The cookies do not have a coconut flavor.

Sugars. We use organic minimally processed sugar cane and organic brown sugar. I have not tried using alternative sugar. However, these cookies seem to be indestructible, so if you give it a try, let us know in the comment below.

Eggs. We use eggs from our backyard chickens. They are richer in color and flavor than store-bought eggs. If you have the time and space, owning chickens is a joy. They are natural pest control, reduce landfill waste, and are great lawnmowers!

Canned pumpkin makes these cookies cake-like. The high concentration of beta carotene gives pumpkin its bright orange color. These cookies have an orange hue too!

Salt. We only use Himalayan pink salt. Regular iodized salt is over-processed, stripped of its nutrients and minerals, and has added anti-caking agents. 

Vanilla Extract. We use our Homemade Pure Vanilla Extract. If you have never made vanilla, you should try it sometime. It’s super easy. The worst part is the 3-6 month wait. Making it yourself makes the extract so much more affordable. 

Oats. We use sprouted organic oats. They are higher in protein and have more available nutrients. You can substitute another cup of oats for the flour in this recipe. It will make them more oatmeal-like.

Flour. We use organic unbleached white flour. It is not chemically ripened, nor artificially processed, and keeps the germ and bran intact. Organic flour has more protein and nutrients than its all-purpose flour container parts. It is also better for our digestion and blood sugar regulation. I have noticed much softer, fluffier, and tastier baked goods since switching.

You can substitute organic white whole wheat flour for all or some of the flour in the recipe. Whole wheat is more coarse and dense. It will change the texture slightly, making it a little less fluffy.

You can substitute ¼ c of coconut flour for ½ c flour in this recipe. It adds protein and fiber. However, I have noticed that when I use coconut oil and coconut flour, there is usually a hint of coconut flavor in the cookie. It’s not strong. 

Chocolate chips. We use dark or semi-sweet chocolate chips with real ingredients, no artificial flavors or colors, natural flavors, gums, emulsifiers, or additives. Reading ingredients gets exhausting, but we feel like it’s a must-do to better our health. 

Please note: these pumpkin cookies are great without organic flour, sprouted grains, or backyard chicken eggs. Never feel discouraged when making a recipe if you can’t afford certain ingredients. We have been making the change slowly for years. Anything you make at home will always be better and healthier than store-bought. Plus, it’s made with love! Positive energy heals!

“Today me will live in the moment, unless it’s unpleasant, in which case me will eat a cookie.” – Cookie Monster

As always, thanks for stopping by for some Salty Inspirations!