Crumbl Pumpkin Chocolate Chip Copycat Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is dairy-free.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate chips provide more antioxidants.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

Combine canola oil, granulated sugar, eggs, vanilla extract, and pumpkin puree in a stand mixer until smooth and creamy.

Add all-purpose flour, baking soda, baking powder, salt, and cinnamon to the mixture and mix until just combined, avoiding overmixing.

Fold in semi-sweet chocolate chips into the batter.

Prepare a baking sheet lined with parchment paper or a silicone baking mat.

Using a large scoop (about half a cup), scoop out the batter and place six dollops on the baking sheet, spacing them apart as they will spread.

Preheat the oven to 375°F (190°C).

Bake the cookies for about 15 minutes until they are golden orange brown and crackly on top.

Let the cookies cool on the baking sheet for about 15 minutes before transferring them to a wire rack.

Store cookies in an airtight container at room temperature for up to four days, or refrigerate for a week, or freeze for up to three months.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens