Pumpkin Chocolate Chip Cookies (Recipe)

Everyone’s favorite cookie gets an extra boost from delicious pumpkin




Yields 36 cookies

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • ¾ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp kosher salt
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 2/3 cup butter (room temperature)
  • 1 cup tightly packed brown sugar
  • 1 cup unsalted canned pumpkin
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2/3 cup miniature dark chocolate chips
  1. Preheat oven to 375 degrees. Line baking sheets with parchment paper or light spritz of cooking spray
  2. Combine whole wheat flour, all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg in bowl. Set aside
  3. Using stand mixer on medium speed, cream butter and brown sugar until light and smooth (approx. 3 minutes)
  4. Add pumpkin, eggs, and vanilla extract; blend until combined. Mixture may appear curdled or broken)
  5. On low speed, add dry ingredients until just blended (approx. 2 minutes). Fold in chocolate chips until evenly distributed in batter
  6. Drop spoonfuls (approx. 2 Tbsp.) onto baking sheets, 2 inches apart
  7. Bake until bottom is golden brown (approx. 15 minutes). Transfer to wire racks and let cool. Store in air-tight container for up to 3 days

Nutrition facts (per cookie): 80 calories, 1g protein, 11g carbohydrates, 4g fat, 85mg sodium, 10mg cholesterol, less than 1g dietary fiber

Chef’s hint: Replace chocolate chips with raisins or other dried fruits and add chopped, toasted nuts for a more autumn-inspired treat

» Click here to read the original Culinary Institute of America article and recipe

» Back to all recipes

 

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