Since I had some leftover pumpkin in the fridge and I’ve been seeing these recipes all over this season, I decided to whip up some pumpkin chocolate chip cookies. This recipe is courtesy of Eat with Clarity.

I subbed in dairy free plant-based butter, but otherwise, recipe is as written. Since I had a lot of pumpkin, I opted to double the recipe and I think I have around 50-55 cookies in total since I opted to make them a little smaller.

I also opted to top the second batch with some flakey salt too and highly recommend that addition. Definitely would make this again if I had a little leftover pumpkin as the rest of the items are all pantry staples here.

Here’s the recipe I used: https://eatwithclarity.com/gluten-free-pumpkin-cookies/

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