These chocolate chip pumpkin cookies have been one of my fall and holiday favorites for a long time – my aunt, Joie, often makes them for various family get-togethers, and I can never get enough of them. Here’s my version, just a tad healthier, so you can enjoy them any time of day! 🙂
I posted these cookies once on the blog before, making them slightly healthier by way of applesauce instead of butter (which I no longer do), but the pictures were atrocious. It was back when we still lived in the dorm at school, and I took pictures extremely quickly back then, not usually caring much if lighting was good or not. Look back to that post and cringe along with me – I’ve come such a long way with food photos!
I went back to the original recipe that I got from my aunt to create my version this time around, still making it healthier, but in different ways than I did before. I use a whole lot more butter now – life just tastes better that way (and it’s really not that bad for you in moderation), but I do cut down on sugar more than I used to. It still results in the same cookie that I love – soft and slightly cakey… almost like chocolate chip pumpkin bread in cookie form. YUM.
I also cut the recipe down a bit, as the original recipe makes a ton of cookies. With all the other desserts we have in our house right now, I don’t need another 4+ dozen cookies to add to the mix! 😉 I also sprinkled these with powdered sugar instead of making an icing drizzle out of powdered sugar and milk. It was just easier this way, and I honestly like the look of powdered sugar a bit more. It reminds me of snow, and that’s a lot nicer to think about than all this dreary rain we’ve had in Maryland lately!
With the temperatures going from warm 70s-80s to below 50ºF just in a matter of days, I’ve been looking for all the excuses I can to turn on my oven to avoid needing to turn on the heat in the very beginning of October. I’ve also been wearing as many layers as I can while in the house, and I’ve gotten out all of our fuzzy blankets that were put away for the summer (although the kitties have commandeered most of them already). While I welcome the cooler weather, I definitely don’t want to have to turn on the heat already… it’s supposed to be warmer in Maryland than Buffalo, right?! 😛 These cookies are a great way to warm up your house a little bit without turning on the heat, and you get a pretty tasty treat in the process!
What is your favorite pumpkin recipe for the fall or during the holidays?
- 1 3/4 cups white whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp kosher salt
- 1/2 cup (1 stick) butter, softened
- 1/2 cup brown sugar, packed
- 1/2 tsp liquid stevia (or 1/2 cup regular sugar)
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 1 cup chocolate chips
- powdered sugar, for dusting (optional)
Preheat the oven to 350ºF, and line two baking sheets with parchment paper.
In a medium bowl, stir the flour, baking soda, baking powder, cinnamon, and salt together, and set aside.
In the bowl of a stand mixer with the paddle attachment (or in a large mixing bowl), cream together the butter and sugar, until light and fluffy. Add the liquid stevia (if using), pumpkin, and vanilla extract, mixing until well combined. Slowly add the flour mixture, mixing until just incorporated. Gently fold in the chocolate chips.
Scoop the cookie dough by the tablespoon onto the prepared cookie sheets a couple inches apart. Bake at 350ºF for 18-20 minutes, until puffed and golden.
Allow to cool completely on a wire rack, and then dust with powdered sugar. Store cookies in an airtight container.
These cookies may be frozen, tightly wrapped, for up to 3 months (freeze before dusting with powdered sugar).