When I got home last night, all that I really wanted to do was bake.  I had been brainstorming a recipe on my long drives to and form work and I just had to try it out.

I have been wanting to do a lot of experimenting with coconut oil recently, and I love incorporating pumpkin during the autumn season whenever possible.  I am the kind of person that when I find something that I like, I want to do anything and everything that involves that thing  right now.

Right now, those things that I am digging are pumpkin and coconut oil…so be on the lookout for a lot of those two things.

Coconut oil is full of good, healthy fats and has a very creamy/solid texture when it is at room temperature.  The texture kind of resembles butter, so my first thought was to use it in place of butter.

Of course, I couldn’t make simple chocolate chippers this time of year…the pumpkin had to come into the picture.  The cookies I decided to make were Pumpkin Chocolate Chip Cookies made with coconut oil.

The batter tasted good and had no coconut flavor whatsoever, so I was pretty sure the cookies would taste great.  I was only worried about the texture.  Well, if you like soft cookies then you are in luck with this recipe!  The cookies came out so soft and gooey.  I probably could have let them sit on the pan a little longer after I pulled them out  of the oven, but I was a little anxious to get them on the wax paper to cool so that I could hear what Brian thought of them.  The verdict?  He gave them a thumbs up 🙂  And, he didn’t complain when I added two to his lunch today.

Pumpkin Chocolate Chip Cookies

Yields:  36 medium cookies


  • 1 cup coconut oil
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree
  • 3 cups flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1 bag of chocolate chips


Preheat oven to 350.  In a large mixing bowl, combine the coconut oil and sugars.  Mix until a creamy consistency.  Add in the eggs, vanilla, and pumpkin puree.  Once that combination is thoroughly mixed, add in the flour, soda, salt, cinnamon, nutmeg, and ginger.  Begin stirring slow so that the flour doesn’t go everywhere and speed up the mixer as the flour is combined into the mixture.  Once the batter is mixed, add in the chocolate chips.  Scoop by tablespoon full onto a baking sheet and bake for 10-12 minutes.  Allow to cool up to 5 minutes on the pan and then place on wax paper to finish cooling.  ENJOY!!!


On a completely unrelated note, I won a contest with Think Thin bars yesterday!! I posted this picture, and was selected to receive a free variety pack of the bars.  That certainly put me in a good mood 🙂  I love eating half on a bar right before a workout.  They are tasty, filling, have zero sugar, and are gluten free (for those that have certain dietary restrictions).  I can’t wait to see what flavors I get 🙂


I hope you all have a great Friday and start to the weekend!

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