Whole Wheat Pumpkin Chocolate Chip Cookies

October 20, 2014 § Leave a comment

whole wheat pumpkin chocolate chip cookies

These cookies have only been in my repertoire for about a year. I found them when I was going down a blog-reading rabbit hole, and after I made them once to bring to a friend’s party, I made them at least three more times that fall. They are cakey, packed with flavor and warm spices, and benefit from a very generous helping of chocolate chips.

I then broke my own rule about pumpkin–that it doesn’t have to show up in your cooking and baking only in the fall (after all, pumpkin is just a squash like any other)–and stopped making them as winter, spring, and then summer came along.

wet ingredients pumpkin chocolate chip cookies

The nice thing I found, though, about coming back to a recipe at nearly the exact same time as last year, is that it’s a way to mark another year gone by, and see where you are as compared to last. My fall this year looks so different, fuller and happier in so many ways, but also with some of the same old worries. Cooking rituals are powerful stuff, if you ask me.

mixing wet ingredients into dry pumpkin cookies

I made these my own by really dialing down the sugar, adding more chocolate chips in it’s place, and replacing some of the all purpose flour with whole wheat, which plays really nicely off the molasses and spices.

mixing pumpkin chocolate chip cookie dough

The dough takes some work to come together, so don’t give up! Keep mixing and stirring and you’ll end up with a nice thick cookie dough. If you let it, the stirring can be relaxing, a time to think, or better yet, not to think much at all.

whole wheat pumpkin chocolate chip cookie dough

whole wheat pumpkin chocolate chip cookies on baking sheet

Whole Wheat Pumpkin Chocolate Chip Cookies

  • Servings: 30 cookies
  • Print

Adapted from Hey Natalie Jean

Note: I couldn’t quite fit my cookies onto two baking sheets, and ended up with four cookies that had to go in the oven after my first two sheets were done.

Wet ingredients

  • 2 eggs
  • 1/2 cup canola oil
  • 1/4 cup molasses
  • 3/4 cup sugar
  • 1 can of pumpkin (1 1/2 cups pumpkin puree)
  • 1 1/2 tsp vanilla

Dry ingredients

  • 1 3/4 cups all purpose flour
  • 1 3/4 cups whole wheat flour
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 teaspoons nutmeg
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 2 cups (seriously, you’ll thank me) good dark chocolate chips. I used my favorite dark chocolate baking chunks from Whole Foods–the 365 store brand.
  1. Preheat oven to 400 degrees.
  2. Add wet ingredients to a medium mixing bowl and stir until smooth.
  3. In a large mixing bowl, stir the dry ingredients together.
  4. Add the wet ingredients to the dry ingredients and stir well until all the dry ingredients have been incorporated into the wet ingredients. This will take some elbow grease, as the molasses makes a pretty thick cookie dough.
  5. Use an ice cream scoop to drop the cookies onto two baking sheets (see note above). The cookies will bake up just like they are on your cookie sheet, so if you are gifting them, you may want to use a spoon to smooth them out a bit and round their edges.
  6. Bake for 10-12 minutes. When you touch the top of the cookie at the center, it should be firm.

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