Pumpkin has made its grand reappearance this fall season appearing anywhere from pumpkin spice latte to pumpkin muffins. With everyone loving pumpkin why not add some more pumpkin flavor to your Thanksgiving table other than just that pumpkin pie you always bring? Better yet, let’s add a twist and make it a more healthy dessert option!
This recipe incorporates two classics; chocolate chips and pumpkin. It yields 12 soft and chewy cookies that will have all your family and friends raving. What makes this recipe even better? It’s easy!
Here is what you need:
1 C whole wheat pasta flour
¾ tsp baking powder
1 tsp cornstarch
1 tsp ground cinnamon
2 TBSP unsalted butter
3/4C pumpkin puree (not pumpkin pie filling)
1 tsp vanilla extract
3 TBSP miniature chocolate chips or chopped dark chocolate
What to do:
1.In a medium bowl, whisk together the flour, baking powder, cornstarch, cinnamon, and salt. In a separate bowl, whisk together the butter, pumpkin, and vanilla. Stir in the agave. Add the flour mixture, stirring just until incorporated. Fold in 2 tablespoons of chocolate chips. Chill the cookie dough for at least 30 minutes.
2.Preheat the oven to 325 degrees. And line the baking sheet with parchment paper.
3.Drop the cookie dough into 12 rounded scoops onto the prepared baking sheet. Flatten slightly, and press the remaining chocolate chips into the tops of the cookie dough. Bake at 325 for 15-17 minutes. Cool on the baking sheet for at least 10 minutes before turning out onto a wire rack.
[Note: the cookie dough will spread a little but not much. Regular whole wheat flour or all purpose flour may be substituted in place of the whole wheat pastry flour.]