The months of October and November scream “PUMPKIN!” to me. I see those lovely round squashes everywhere at the grocery stores and in people’s homes, and am consequently constantly thinking about pumpkin pie and pumpkin pancakes…and now pumpkin COOKIES.
There was a time when I would have sneered at pumpkin and chocolate chips together. I’m not sure why, but to me, squash + chocolate seems to be edging into the dangerous possibility of defiling chocolate. As I prepared for a harvest party recently, however, I decided to dare to attempt the pairing and found out to my great surprise that I love it.
Why have I been staying in my little safe-zone of “undefiled” plain chocolate chip cookies?! These are perfectly moist, healthier than regular cookies (all those vitamins in that pumpkin, dontchya know!) and somehow satisfy a craving that I didn’t even realize I had until I tasted one of these delicious morsels.
Whole Wheat Pumpkin Chocolate Chip Cookies
*recipe adapted from Cait’s Plate
- 2 1/4 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1 cup butter, softened
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 (15 ounce) can pumpkin
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups semisweet chocolate chips
I recommend using soft white wheat berries for best results in this recipe!
- Preheat the oven to 375°F.
- Spray baking sheets with cooking spray or line with parchment paper.
- Whisk together the flour, baking powder, soda, salt and spices. Set aside.
- With an electric mixer, set on medium speed, cream together butter and sugars making sure to scrape the side of the bowl.
- Add the pumpkin, eggs and vanilla, beating well to blend.
- Slowly add the dry ingredients, beating well to blend. Stir in the chocolate chips.
- Using a tablespoon scoop, drop the dough onto the prepared baking sheets.
- Bake on the middle oven rack for about 18 minutes, until edges are lightly browned.
- Let cool on the baking sheets 5 minutes before transferring to racks to cool.