Pumpkin and chocolate might make the perfect fall pair. The sweet pumpkin and bitter dark chocolate are a delightful contrast, and a hearty snack or dessert. These cookies' whole-wheat base flecked with flaxseed adds a nice bite and some omega-3s to boot.

12 Ingredients

  • 2 cups whole-wheat flour
  • 1/2 cup flaxseed meal (optional; if omitted, add 1/2 cup flour)
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt (optional)
  • 1 1/2 cups sugar
  • 1 stick unsalted butter, at room temperature
  • 1 cup canned pumpkin
  • 1 egg
  • 1 teaspoon vanilla
  • 3/4 cup dark chocolate chips


<ol> <li>Preheat oven to 300 degrees. Line a baking sheet with parchment paper.</li> <li>Whisk flour, flaxseed meal, baking soda, baking powder, pumpkin pie spice, and salt (if using) together in medium size bowl. Set aside.</li> <li>Beat sugar and butter&nbsp;together&nbsp;with an electric mixer at medium-high speed until light and fluffy, about 4 to 5 minutes.&nbsp;Add pumpkin, egg, and vanilla,&nbsp;and mix at low speed until thoroughly blended. (Mixture will look curdled. Don't panic.)</li> <li>Slowly add dry ingredients at medium-low&nbsp;speed until just combined.&nbsp;Stir in&nbsp;chocolate chips.</li> <li>Use a large cookie scoop or&nbsp;ice-cream&nbsp;scoop to form cookies. Space them 2 inches apart on prepared baking sheet.</li> <li>Bake for 22 to&nbsp;24 minutes, or until edges begin to turn golden brown. Let sit for a few minutes, and then transfer to a wire rack to finish cooling.</li></ol>

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