Whew, that title is a bit of a mouthful, huh? Well so are these cookies! Though they be small, they are mighty with flavor and warmth! Yes, another pumpkin recipe. And don’t expect it to be the last! Fall is my favorite season of the year, I think, and although Los Angeles isn’t very good at crisp weather, I’m still gonna do the pumpkin up! Whole-wheat pumpkin chocolate chip cookies, here we come! I based this recipe off of Tried and Tasty’s wonderful recipe!
For those of you in colder places, I’m sure it’s easy to get into the cozy mood and start binging on all the treats. So, why not make those treats a tad bit healthier? We used whole-wheat flour for this one and I tried keeping the sugar pretty low. They are little mounds of smooth, delicious bites. I’m a big fan of them. They don’t feel heavy or make you feel guilty. A perfect treat.
- 3/4 cup whole-wheat flour
- 1/2 stick butter, softened
- 1/2 cup brown sugar
- 1/2 tsp vanilla
- 2.5 tbsp pumpkin puree
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp nutmeg
- 1/2 cup chocolate chips
- Pre-heat oven to 350 degrees F. Grease up baking sheet.
- Mix together softened butter and brown sugar until smooth.
- Add vanilla and pumpkin. Mix well.
- In a separate bowl, mix together all dry ingredients.
- Slowly pour dry ingredients into wet ingredient bowl, whisking or beating as you go.
- Stir in the chocolate chips.
- Use a spoon to scoop and form similarly-sized balls of dough and place on baking sheet.
- Cook for 12-15 minutes. Mine were done at 12. They won't get very large so don't wait for that.
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