It’s the pumpkin time of year and I love it! We are all big pumpkin fans at our house and pumpkin pie gets made several times through out the year for birthdays and special occasions but this time of year just begs to have pumpkin goodness as often as possible! I’ve been on the hunt for a great pumpkin chocolate chip cookie recipe that isn’t too moist but not too try, doesn’t use shortening and is of course, simple. I found this great one at Sallysbakingadiction.com where she has gone to great lengths to avoid the typical cakey pumpkin cookie and make a delightful chewy version I can really appreciate that! I made it as written first (with just a few tweaks) and then also made a real food version batch that replaced the sugars with honey and the white flour for whole wheat flour. Both versions were amazing and actually turned out quite similar. My official taste testers (my girls and their friends) all liked both kinds equally well and couldn’t really tell the difference, which is kind of fabulous. Now, I don’t think ALL dessert recipes have to avoid white sugar and white flour but it’s good to have a few that are a little more nutritious and filling, such as my Chocolate No Bake Cookies in your arsenal. My kids (and my husband) think it’s so great when I let them eat this healthier cookies for breakfast.
Makes about 18 cookies
-1/2 cup (1 stick) butter
-1/4 cup brown sugar (or substitute 3/4 cups honey for the 2 sugars)
-1/2 white sugar
-1 tsp vanilla extract
-6 Tablespoons canned pumpkin puree (NOT pumpkin pie filling)
-1/4 tsp salt
-1/4 tsp baking powder
-1/4 tsp baking soda
-1/4 tsp ground nutmeg
-1/4 tsp ground cloves
-1 1/2 tsp cinnamon
-1 1/2 cups white flour (or substitute 2 cups whole wheat flour-more because the honey adds extra moisture)
-1 cup chocolate chips
1-Melt the butter in the microwave and pour into your mixing bowl. (I use my Kitchen Aid for this but you can do it by hand too.)
2-Mix the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain on medium speed and then mix in the vanilla and pumpkin until smooth, scraping down the sides of the bowl as needed.
3-Add the salt, baking powder, baking soda, cinnamon, nutmeg, allspice, and cloves and mix on medium until combined. Then add the flour and mix lightly until it is all combined. Fold in the chocolate chips.
4-Cover the dough and chill for 30 minutes or up to 2 days. The regular dough will be softer than regular chocolate chip cookie dough and the honey/whole wheat dough will be even softer.
5-Take the dough out of the fridge. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.
6-Scoop the dough into balls, about 1 to 1.5 Tablespoons of each. Slightly flatten the dough balls because these cookies won’t spread much in the oven.
7-Bake the cookies for 8-10 minutes. The cookies will look very soft and underbaked. Keeping them in the oven for longer may dry them out. Remove from the oven and press a few more chocolate chips onto the tops, if you like and flatten out a little bit too, if you like.
*Sally says “Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be. I let them sit out for at least 1 hour before enjoying. I find that their chewiness and pumpkin flavor is more prominent on day 2. Cookies stay soft, moist, and chewy stored at room temperature for up to 1 week.” My children had to try the cookies right away so we know they are delicious with out the wait too 😉