Sea Salt Caramel + Chocolate Chunk Pumpkin Drop Cookies

I could've shortened the name of this recipe to "Pumpkin Drop Cookies" but come on, how much more amazing does it sound with all the extras? So much better!A friend of ours brought over the best pumpkin cookies I've ever had this week. Hands down, no questions asked, the best pumpkin cookies ever. I'm linking the original recipe she used here, just in case you want it! But ever since, I've been trying to come up with a more healthy version, without sacrificing any of the goodness that I fell in love with in the first place. Alas, I think I've done it!I had Taylor and his dad try them, and they both raved over them, so with their stamp of approval, I knew the recipe was a go! Taylor told me, I think this is the best cookie you've ever made ... high praise coming from someone who doesn't love healthy treats!The recipe is posted below! I promise you will not be disappointed. This recipe is going to be a fall favorite for years to come, without a doubt! I hope you all love them as much as I do, and if you do, please be sure to let me know!

Ingredients:

• 1 cup canned pumpkin
• 1/2 cup Swerve granular sugar replacement (or 1 cup regular sugar if you don't have Swerve)
• 1/2 cup coconut oil
• 1 egg
• 1 tbsp vanilla
• 1.5 cups flour (I used gluten free baking flour, but any flour will work!)
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/2 teaspoon pumpkin spice
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp almond milk
• 1/3 cup chocolate chunks
• 1/3 cup sea salt caramel chips

Directions:

1. Pre-heat oven to 350°F. Line a baking sheet with parchment paper.
2. Combine canned pumpkin, Swerve/sugar, coconut oil, vanilla and egg in a large bowl. Mix until smooth.
3. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir into the wet ingredients. Add flour mixture to pumpkin mixture and mix well. Stir until combined.
4. Add chocolate chunks and sea salt caramel chips and stir until combined.
5. Use a cookie dough scoop to drop cookies on parchment paper about 2 inches apart. Bake for 8 minutes, or until a toothpick comes clean. Allow to cool on pan for 2 minutes and then transfer to a cooling rack.
6. Try not to eat all of them in the first 2 minutes that they cool.

Macros:

My recipe made 32 cookies, here are the macros for 1!