Well it’s official. I’ve jumped on the pumpkin bandwagon. In my defense, this isn’t anything new. I’ve been on the bandwagon ever since the creation of Pinterest.
Last week I was really craving baked goods, specifically something with pumpkin in it. I was out to create something that combined two of my favorite things in life: pumpkin & dark chocolate. I used pumpkin puree from a can, and also added pumpkin spice to make it extra pumpkin-y (is that a word?) If you don’t have any pumpkin spice on hand, you can find it in the spice section of the grocery store.
Obviously, I added whole wheat flour to the recipe to make this slightly healthier. Hey, A for effort, right people?
I was very pleased with the way these turned out! I can always tell how good my baking is by my fiance’s willingness to eat whatever it is I made. He liked them so much that we asked me where I hid them a couple days later. Unfortunately, I had to break the news to him that I finished the batch the night before. Sorry honey. No regrets here, they’re that good!
Pumpkin Dark Chocolate Chip Cookies
makes approximately 2 dozen cookies
- 1/2 cup whole wheat flour
- 1/2 cup all purpose flour
- 1/2 cup sugar
- 1 egg
- 2 tablespoons butter or margarine (softened)
- 1 1/2 teaspoon vanilla extract
- 1/4 cup pumpkin puree
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon pumpkin spice (you can find this in the spice section of the grocery store)
- 3/4 cup dark chocolate chips
1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper and set aside.
2. In a medium bowl using a mixer, cream together the butter and sugar until fluffy. Add the egg, vanilla, and pumpkin and mix until combined for 2-3 minutes.
3. In a smaller bowl, whisk together the all-purpose flour, whole wheat flour, salt, baking soda, and pumpkin spice until combined.
4. Slowly add the dry ingredients to the wet and mix well. Stir in the chocolate chips
5. Scoop cookie dough into round balls and disperse evenly on the baking sheets. Cook for 8-10 minutes or until golden brown around the edges. Remove the cookies from the oven and let cool on the baking sheet for 2 minutes. Transfer to a wire cooling rack and let cool completely then serve.