Description
Enjoy these soft and chewy Whole Wheat Pumpkin Chocolate Chip Cookies. They are perfect for fall!
Ingredients
Scale
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 large eggs
- 2 cups chocolate chips
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in vanilla extract and pumpkin puree.
- Beat in eggs one at a time.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Stir in chocolate chips.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 10-12 minutes, or until edges are golden brown.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a richer flavor, use brown butter.
- Add chopped nuts for extra crunch.
- Store in an airtight container at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg