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Pumpkin Lavender Chocolate Chip Cookies

Much like traditional pumpkin cookies with chocolate, but with just a hint of lovely lavender.

I love pumpkin! My sister grew the one I used in this recipe and I was so excited to make so many recipes with it.

I also had some lavender from my garden and wanted to combine the two, so here is what I came up with.

The lavender is barely there which I thought was just right. It added just a bit of depth into the traditional pumpkin chocolate chip cookies, to which I also added coconut sugar and spices for a perfectly rich fall treat!

Enjoy with a glass of milk!

Pumpkin Lavender Chocolate Chip Cookies | Erica Robbin

Gardening © 2019 ericarobbin.com | All rights reserved.

Pumpkin Lavender Chocolate Chip Cookies | Erica Robbin

  • Servings: 2 dozen, large size
  • Difficulty: Easy
  • Print

Much like traditional pumpkin cookies with chocolate, but with just a hint of lovely lavender.


Credit: ericarobbin.com

Ingredients

    PUMPKIN LAVENDER CHOCOLATE CHIP COOKIES:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup light brown sugar, lightly packed
  • 1/2 cup granulated coconut sugar
  • 1 egg, room temperature, lightly beaten
  • 1/2 cup fresh pumpkin (3/4 cup canned pumpkin)
  • 2 tablespoons heavy whipping cream infused with lavender
  • 1 tablespoon vanilla
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • 1 cup chopped walnuts, hazelnuts, or pecans (optional)

Directions

    PUMPKIN LAVENDER CHOCOLATE CHIP COOKIES:
  1. Preheat oven to 350 degrees (177 C)
  2. Mix butter and sugars until smooth.
  3. Add beaten eggs, mix completely.
  4. Mix in vanilla, pumpkin, and lavender infused whipping cream.
  5. In separate bowl, combine flour, baking soda, cinnamon, nutmeg, salt. Then add to wet mixture.
  6. Then fold chocolate chips and nuts.
  7. Using medium-sized cookie scoop (for large cookies), drop balls onto cookie sheet prepared with parchment paper (or greased) 2 inches apart.
  8. Bake 10-13 minutes, or until just lightly golden.

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