Double Chocolate Pumpkin Spice Cookies

It was National Pumpkin Day on October 26 when we first released this recipe on Instagram, and this is one of our favourite pumpkin recipes! My family is begging me to make more! Enjoy!

🖤Double Chocolate Pumpkin Spice Cookies🖤

Yields 24 cookies

• 2 Cups quick oats
• 1 1/2 Cups whole wheat flour
• 2 tsp pumpkin pie spice
• 1 tsp cinnamon
• 2 Tbsp cocoa powder
• 1 Tbsp baking powder
• 1/2 tsp fine sea salt
• 4 Tbsp coconut oil (melted and slightly cooled)
• 1 1/2 Cups pumpkin purée
• 2 tsp pure vanilla extract
• 1 Cup maple syrup
• 1/4 Cup dark chocolate, chopped into small chunks (or sub your favourite chocolate chips!)

1. Preheat oven to 325°F, and line two baking sheets with parchment paper. Melt coconut oil and set aside to cool slightly.
2. In a large bowl, whisk together dry ingredients. In a separate bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the dark chocolate chunks.
3. Drop the cookie dough onto the prepared baking sheets in 24 rounded scoops. Flatten to desired thickness using a spatula or a fork.
4. Bake at 325°F for 11-14 minutes. Let cool on baking sheets for ten minutes before transferring to a wire rack.

Notes:
• You may use old fashioned oats, but you will need to throw them in a blender or food processor and pulse about 10 times. This is what I do every time!

• This recipe is easily made gluten-free and vegan if you use gluten-free oats and flour and dairy-free chocolate!