In my attempt to remain on my health journey but still eat all the things I love… I have come across some amazing recipes. This one is to die for!!! We had a BBQ last night and I tried these out on my guests and the responses were all the same…AMAZING!!! Someone even said “these could become addicting”. I totally agree and may have had 2 for breakfast this morning with my Pumpkin Spiced coffee.
These were super easy to make and the chewiness was what sold me. I will be making these all fall for sure!
Best Pumpkin Chocolate Chip Cookies EVER
Yield: 12 cookies
Serving Size: 1 cookie
The classic combination of pumpkin and chocolate chips is absolutely irresistible, especially when combined together in soft and chewy cookies! Store any leftovers in an airtight container.
1 c (120g) whole wheat pastry flour
3/4tsp (2g) baking powder
1 tsp (1g) cornstarch
1 tsp (3g) ground cinnamon
1/8 tsp (1g) salt
2 tbsp (28g) unsalted butter, melted and cooled slightly
¾ c (183g) pumpkin purée (NOT pumpkin pie filling)
1 tsp (5mL) vanilla extract
½ c (168g) agave
3 tbsp (42g) miniature chocolate chips, chopped dark chocolate or white chocolate chips
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. (If chilling longer than 1 hour, cover the top of the bowl with foil.)*** Very important to get the dough a little harder****
Preheat the oven to 325°F, and line a baking sheet with parchment paper.
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°F for 15-17 minutes. Cool on the baking sheet for at least 10 minutes before turning out onto a wire rack.
Notes: This cookie dough spreads a little, but not very much. If you prefer wider and thinner cookies, flatten the dough a little more before baking.
Regular whole wheat flour or all-purpose flour may be substituted in place of the whole wheat pastry flour.
Granulated sugar may be substituted in place of the agave. However, when made with granulated sugar, the cookie dough does not spread at all while baking, so you will need to flatten the rounded scoops of cookie dough on the baking sheets before placing in the oven. They’re generally done baking in about 13-15 minutes instead.
For a vegan version, substitute melted coconut oil in place of the butter.
Do NOT overbake these cookies! They’ll turn out cakey instead of chewy if baked for too long.