There comes a point in life when one realizes there is more that can be done with a pumpkin than carve a misshapen ghoul into it and leave it on the front step. This coming of age occurs in many shapes and forms—from the first slice of pumpkin pie, to a certain variety of pumpkin beverage from Starbucks. You taste it suspiciously at first, but are quickly won over—it’s warming, it’s sweet, and it smells like heaven filled with fall-scented candles from Bed Bath & Beyond. This realization usually occurs around October or November when the cold air suddenly justifies putting pumpkin flavour in anything and everything. 

These pumpkin chocolate chip cookies, while suited for fall, are worthy of becoming a year-long staple. They are moist, tasty, and are a perfect snack to bring to school.  They can be made gluten free by using certified gluten free rolled oats. Adding ground flax seeds is also recommended if you want to add a healthy boost and a little more crunch.

Although it is easy to find canned pumpkin in the grocery stores, one should take advantage of the real thing during the fall. If you’re so inclined, you can easily make your own purée with a pumpkin from the McGill Farmer’s Market on Thursdays, or from your local produce store. All you need to do is cut the pumpkin in half, scrape the seeds out, bake it for an hour at 325 º F, and then purée the meat. While it is commendable to go the organic route, you also have the option to buy the jumbo tins of pumpkin purée at Segal’s Market on Boulevard Saint-Laurent. Either way, these cookies won’t disappoint. 

Recipe inspired by BLDG25

Pumpkin oatmeal chocolate chip cookies 

Makes two dozen 

Ingredients: 

2 cups of almond flour 

2 cups of whole rolled oats 

1 cup pumpkin purée or one small pumpkin

1 teaspoon of baking powder

1 teaspoon of baking soda

1/2 teaspoon of salt

1/2 cup of olive oil or coconut oil (if using coconut oil, make sure it is melted)

1/2 cup of honey or maple syrup 

1 large egg 

2 teaspoons of cinnamon

1 teaspoon vanilla extract

3/4 cup of chocolate chips 

1 tablespoon of ground flaxseed (optional)

Directions: 

Preheat the oven to 375º F and line two baking trays with parchment paper.

1. Combine the dry ingredients: Almond flour, oats, baking soda, baking powder, cinnamon, nutmeg, and salt, in a mixing bowl.

2. In a large bowl, first whisk together the oil and honey then add in the egg, pumpkin, and vanilla. Whisk until smooth.

3. Pour the wet ingredients into the dry, stir to combine well, add chocolate chips, and stir until combined.

4. Spoon dough onto baking sheets in balls and flatten slightly with a fork. Bake the cookies for 15 minutes.