Chocolate Chip Pumpkin Cookies

     When pumpkin meets dark chocolate…YUM!


4 cups flour and oatmeal – 1 1/2 cups whole wheat flour, 1 1/2 cups unbleached flour and 1 cup oatmeal

1 1/2 cups sugar – 3/4 brown and 3/4 cane

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

1/4 teaspoon cloves

3 teaspoons leavening – 1 1/2 teaspoon baking soda and 1 1/2 teaspoons baking powder

1 teaspoon salt

1 3/4 cans solid pack pumpkin, approximately 26 ounces

1 cup oil – 1/2 cup butter, 1/2 cup coconut oil

2 eggs

2 teaspoons vanilla extract

1 1/2 cups dark chocolate chips


1.  In a mixing bowl, combine flour, oatmeal, sugars, spices, baking soda and baking powder and salt.

2.  Add pumpkin, oil, eggs and vanilla;  beat on medium speed until well mixed.

3.  Stir in chocolate chips.

4.  Drop by tablespoonfuls onto baking sheets.  Bake at 375 degrees F for 13-14 minutes or until edges just begin to brown.  Cool for 2 minutes and remove to a wire rack to cool completely.  Enjoy!

* I use as much organic, all natural, the least refined products that I can easily find and afford.   I purchase many of the baking ingredients online and in bulk at the local health food store.  I use Equal Exchange organic bittersweet chocolate chips, 70% Cacao.