Everyone loves the classic chocolate chip cookie. I decided to make it even better by adding pumpkin and spices! This treat is perfect for the fall season 🙂 Did I mention they’re full of protein as well? Yes, I used Kodiak Cakes! Another interesting fact about these cookies is that they contain no eggs! The pumpkin puree acts as a binder, just like an egg would. Feel free to eat all the raw cookie dough you want!
- 1 & 1/2 cup Kodiak Cakes power cakes mix
- 2/3 cup brown sugar
- 1/3 cup coconut sugar
- 1/2 cup (1 stick) butter, room temperature
- 1/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/4 teaspoon salt
- 1 cup mini chocolate chips
- Preheat oven to 350 degrees.
- With an electric mixture, beat butter, brown sugar, and coconut sugar until fluffy.
- Add vanilla and pumpkin puree and mix together until smooth.
- In a separate bowl, mix Kodiak Cakes, cinnamon, cloves, nutmeg, and salt.
- Add dry ingredients to wet ingredients in about 3 increments, mixing after each addition.
- Add mini chocolate chips and mix until just combined.
- Roll dough into balls (about 1 inch thick) and place on a cookie sheet.
- Bake for 8-10 minutes or until cookies are just puffy and are still a little doughy. (you can cook them for longer, but I like my cookies soft!)
- Remove them from the oven and let sit for a minute or two, then carefully remove and place on a cooling rack. (I say carefully because when they’re still doughy they will fall apart! Once they are cooled, they’ll be nice and soft.