Pumpkin Fudge Cookie, in honor of the first day of Fall :)

Pumpkin Spice Fudge Cookies
1 cup Bob's Red Mill Gluten Free All Purpose Flour
1/4 tsp baking soda
1/4 tsp salt
1 tsp Pumpkin Pie Spice
4 Tbsp Coconut Oil
7 tbsp cacao powder
2/3 cup sugar
1/3 cup brown sugar
1/3 cup organic pumpkin puree
2 tsp vanilla extract

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a small bowl, whisk together flour, baking soda, salt and spices.
In a large, microwave-safe bowl, melt the butter in the microwave. Whisk in cocoa powder and sugars. Stir in pumpkin puree and and vanilla extract, mixing until batter is smooth. Add in the flour mixture and stir until just combined and no streaks of flour remain. Stir in mini chocolate chips, if using.
Drop tablespoonfuls of batter onto a parchment lined baking sheet. Press down slightly to flatten; cookies will not spread too much
Bake at 350F for 9-12 minutes or until set and slightly firm at the edges. Cool on baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.


This is a Vegan recipe, but if you aren't you can easily substitute the Coconut oil for butter. Same amount, same calorie count at the end of the day.

Speaking of calorie count...the recipe said this yielded 24 cookies, but I got closer to 17. Even at 17 cookies per batch, these cookies come out to 107 calories per cookie. If you decide to try and squeeze 24 out of this recipe, its 71 calories per cookie...but they'd be unsatisfyingly small, in my opinion. But, there's the into for both! Enjoy!