Pumpkin Chocolate Chip Cookie Cups: 27 Min

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a mini-muffin tin.
2. In a large bowl, beat the softened butter and coconut sugar together until the mixture is pale and fluffy.
3. Stir in the pumpkin purée and vanilla extract, mixing until the batter is a uniform, sunset-orange hue.
4. Whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt in a separate bowl.
5. Slowly fold the dry ingredients into the wet mixture using a spatula. Stop mixing the moment no streaks of flour remain.
6. Gently fold in the mini chocolate chips.
7. Spoon roughly 1 tablespoon of batter into each mini-muffin cup, filling them about 3/4 of the way.
8. Bake for 10-12 minutes until the edges are set and the tops have a matte finish.
9. Allow the cookie cups to cool in the tin for 5 minutes before transferring to a wire rack.