"Healthier" Pumpkin Cookies

Thank goodness the pumpkin shortage is over….what would I do with myself without pumpkin puree??? I adapted this cookie recipe, to be a little healthier, without compromising the taste. I love them….very soft and cake-like. Enjoy!

Soft Pumpkin Chocolate Chip Cookies

2 cups whole wheat flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. grated nutmeg
1/4 tsp. ground cloves
2 eggs
3/4 cup sugar
1/4 cup canola oil
1 1/4 cup canned pumpkin
1 tsp. vanilla extract
1 cup dark chocolate chips

Preheat oven to 325 F.

Line two baking sheets with silicone baking mats or parchment paper, set aside. Stir together the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside.

In a large bowl, beat the eggs and sugar until smooth and lightened in color. Next, mix in the oil,

pumpkin and vanilla until well combined. Mix in the flour to incorporate. Mix in the chocolate chips.

Using a cookie scoop, scoop the dough onto the prepared baking sheets. (If you want flatter cookies, flatten the tops a little bit with a spatula sprayed with cooking spray) Bake until tops feel firm and an inserted toothpick comes out clean, about 13 minutes. Cool on the baking sheet then transfer to a wire rack to cool completely.


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