Pumpkin Chocolate Chunk Cookies
Classic chocolate chip cookies get a fall update by mixing in pumpkin puree and pumpkin spice. Not only are these pumpkin cookies even more flavorful than regular chocolate chip cookies, they're also oh-so-soft and cakelike. Use chocolate chunks for big gooey bites of chocolate or opt for mini chocolate chips to ensure a bit of chocolate in each bite.
Classic chocolate chip cookies get a fall update by mixing in pumpkin puree and pumpkin spice. Not only are these pumpkin cookies even more flavorful than regular chocolate chip cookies, they're also oh-so-soft and cakelike. Use chocolate chunks for big gooey bites of chocolate or opt for mini chocolate chips to ensure a bit of chocolate in each bite.
Ingredients
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⅔ cup whole-wheat pastry flour
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⅔ cup all-purpose flour
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1 ½ teaspoons pumpkin pie spice
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1 teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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¾ cup packed light brown sugar
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2 large eggs
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¾ cup canned unseasoned pumpkin puree
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3 tablespoons melted butter
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3 tablespoons neutral oil, such as canola or avocado
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1 teaspoon vanilla extract
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⅔ cup chocolate chunks or mini chocolate chips
Method
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Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray.
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Whisk whole-wheat flour, all-purpose flour, pumpkin pie spice, baking powder, baking soda and salt in a large bowl. Whisk brown sugar, eggs, pumpkin puree, butter, oil and vanilla in a medium bowl. Stir the wet ingredients and chocolate chunks (or chips) into the dry ingredients until well combined.
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Drop the batter by the level tablespoonful onto a prepared baking sheet, spacing the cookies about 1 1/2 inches apart. Bake until firm to the touch and lightly golden on top, 10 to 13 minutes. Transfer to a wire rack to cool.
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