Pumpkin Chocolate Chunk Cookies

Pumpkin Chocolate Chunk Cookies

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From: EatingWell.com, October 2018

Classic chocolate chip cookies get a fall update by mixing in pumpkin puree and pumpkin spice. Not only are these pumpkin cookies even more flavorful than regular chocolate chip cookies, they're also oh-so-soft and cake-like. Use chocolate chunks for big gooey bites of chocolate or opt for mini chocolate chips to ensure a bit of chocolate in each bite.

Ingredients 40 servings

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Original recipe yields 40 servings
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  • ⅔ cup whole-wheat pastry flour
  • ⅔ cup all-purpose flour
  • 1½ teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • ¾ cup canned unseasoned pumpkin puree
  • 3 tablespoons melted butter
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • ⅔ cup chocolate chunks or mini chocolate chips

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
  2. Whisk whole-wheat flour, all-purpose flour, pumpkin pie spice, baking powder, baking soda and salt together in a large bowl. Whisk brown sugar, eggs, pumpkin puree, butter, oil and vanilla extract together in a medium bowl. Stir wet ingredients and chocolate chips into the dry ingredients until well combined.
  3. Drop the batter by the level tablespoonful onto a prepared baking sheet, spacing the cookies about 1½ inches apart. Bake until firm to the touch and lightly golden on top, 10 to 13 minutes. Transfer to a wire rack to cool.
  • To make ahead: Store airtight at room temperature for up to 3 days.

Nutrition information

  • Serving size: 1 cookie
  • Per serving: 64 calories; 3 g fat(1 g sat); 1 g fiber; 9 g carbohydrates; 1 g protein; 6 mcg folate; 12 mg cholesterol; 5 g sugars; 5 g added sugars; 755 IU vitamin A; 0 mg vitamin C; 11 mg calcium; 0 mg iron; 62 mg sodium; 26 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ fat, ½ other carbohydrate

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