Pumpkin Chocolate Chip Cookies
These moist and scrumptious cookies are filled with yummy pumpkin and chocolate, making the perfect fall cookie.
Servings: 36 people
Calories: 106kcal
Ingredients
Dry Ingredients
- 2 1/2 cups 100% white whole-wheat flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
Wet Ingredients
- 1/2 cup coconut oil or olive oil
- 1 cup honey or real maple syrup
- 1 cup 100% pure pumpkin puree canned
- 2 eggs large
- 2 teaspoons vanilla extract
- 2/3 cup dark chocolate or semisweet chocolate chips (miniature or regular-sized)
Instructions
- Preheat oven to 370 degrees and line a baking sheet (or 2 baking sheets if you have them) with parchment paper OR coat with a thin layer of cooking spray.
- Mix the dry ingredients together.
- Mix the wet ingredients together. Add the chocolate chips.
- Combine both wet and dry mixtures until well incorporated.
- Use two tablespoons to scoop cookie mixture and scrape it off onto prepared sheet. Place cookies about 2 inches apart on the sheet. Note that it is a thinner batter than many cookie doughs and produces a soft cake-like cookie. This recipe should make about 36.
- Bake until bottoms are golden and firm, for about 15 minutes. Remove cookies and place on a baking rack. Repeat with the remaining mixture.
Nutrition
Serving: 1cookie | Calories: 106kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 53mg | Fiber: 1g | Sugar: 10g |
SmartPoints (Freestyle): 5
SmartPoints (Freestyle): 5