Pumpkin chocolate chip cookies are rich and perfect for fall!
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Happy end of November! Did you enjoy your Thanksgiving? I hope so – I had a ball with family and friends. My poor husband is in the throes of studying for finals, but this time next week he’ll be free and we can go into full on Christmas mode! But in the meantime, here’s one more touch of fall before we get into December.
This fall, a new favorite of mine are these easy pumpkin chocolate chip cookies! They don’t use much pumpkin, so it’s a great way to use up a leftover can of pumpkin puree that’s sitting in your fridge. It’s also a great recipe to throw together for a potluck, weeknight dinner, or pick-me-up.
These are slightly lightened up by replacing half the flour with whole wheat flour. It’s not much, but sometimes a little bit matters, right?
That being said, if you don’t have whole wheat flour, you can just double the all-purpose flour.
Please please please do yourself a favor and make your own pumpkin pie spice! It’s way cheaper than buying one, and you probably already have the spices in your cabinet. One less thing to keep track of.
These are so easy, you don’t really need a mixer. You can just use a spoon! That also helps you to not overmix the dough, which is even more important when using whole wheat flour. The result is moist, chewy amazingness with chocolate!
Pumpkin Chocolate Chip Cookies
- ½ cup sugar
- ½ cup brown sugar
- 2 tbsp butter unsalted
- 1 egg white
- 2 tbsp pumpkin puree
- 1 tsp vanilla extract
- ½ cup whole wheat flour
- ½ cup all-purpose flour
- ¼ tsp baking soda
- 2 tsp pumpkin pie spice
- ⅛ tsp salt
- ½ cup chocolate chips
- Preheat oven to 350ºF. Melt the butter by microwaving it at 20-second intervals until it's melted. Let it cool for a few minutes before using.
- Spray two cookie sheets with cooking spray. Mix sugars, egg white, pumpkin, vanilla, and melted butter in a mixing bowl. Beat for a few minutes.
- Sift flours, baking soda, salt, and pumpkin spice into the wet mixture. When mostly blended, hand stir in chocolate chips.
- Roll into balls onto a cookie sheet. Use a flat-bottomed glass or measuring cup to flatten the cookies until they're ¾ inch tall.
- Bake for 7-9 minutes, then let cool on the cookie sheets for two minutes. Transfer to a wire rack to cool.
It’s a pretty small batch, so when feeding a crowd, I always double it. But somehow they never last long!!