Pumpkin and chocolate might make the perfect fall pair. The slightly sweet orange pulp combined with rich dark chocolate make for a hearty snack or dessert. Plus, these cookies' whole-wheat base flecked with flax seed add a nice bite and some extra omega-3s.
Recipe: Healthier Pumpkin Chocolate Chip Cookies
What You'll Need:
1 stick unsalted butter at room temperature (or 1/2 cup unsweetened applesauce)
1 1/2 cup sugar
1 cup canned pumpkin
1 large egg
1 teaspoon vanilla
2 cups whole-wheat flour (or a half white flour, half whole-wheat mix)
1/2 cup flaxseed meal (optional — if you omit, add an extra 1/2 cup of flour!)
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon pumpkin pie spice
3/4 cup dark chocolate chips
1/4 teaspoon salt (optional)
What to Do:
- Set oven to 300 degrees. Line baking sheet with parchment paper.
- Whisk flour, baking soda, baking powder, pumpkin pie spice, and salt (if using) together in medium size bowl. Set aside.
- Mix the sugar and butter together with an electric mixer at medium-high speed until light and fluffy (about 4 or 5 minutes).
- Add pumpkin, egg, and vanilla to the sugar and butter and mix at low speed until thoroughly blended. Mixture will look curdled. (Don't panic.)
- Slowly add the dry ingredients at low-medium speed until just combined.
- Stir in the chocolate chips.
- Use a large cookie scoop (or ice-cream scoop) to form cookies. Space them two inches apart on baking sheet.
- Bake for 22-24 minutes, or until the edges begin to turn golden brown. Let sit for a few minutes, and then transfer to a wire rack to finish cooling.