Soft Pumpkin Cookies with Chocolate Chips
Flavorful and pillowy soft, these pumpkin cookies are an irresistible fall treat!
Ingredients
- 2/3 cup 100% stone ground whole wheat flour
- 2/3 cup almond flour
- ¼ cup old-fashioned oatmeal
- 1 ½ teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup packed light brown sugar
- 2 large eggs
- ¾ cup canned pumpkin puree
- 3 tablespoons melted butter
- 3 tablespoons canola oil
- 1 teaspoon vanilla extract
- 2/3 cup chocolate chips or mini chocolate chips
Instructions
- Preheat oven to 350 degrees F. Cover 2 baking sheets with parchment paper
- In a large bowl, whisk together thoroughly 100% stone ground whole wheat flour, almond flour, oatmeal, pumpkin pie spice, baking powder, baking soda, and salt
- In a medium bowl, whisk together thoroughly brown sugar, eggs, pumpkin puree, butter, oil, and vanilla
- Add wet ingredients to dry ingredients whisking together until well-combined.
- Stir in chocolate chips
- Drop batter with a 1.5 inch cookie scoop onto the prepared baking sheets, spacing cookies about 1 ½ inches apart.
- Bake for 10-13 minutes or until firm to the touch and lightly golden brown.
- Remove from oven and wait about 5 minutes before transferring cookies to a wire rack to cool.
- Allow cookies to cool at least 3 hours before storing
Notes
Once cookies are completely cool, store loosely with waxed paper between the rows of cookies for up to 3 days. The cookies can also be made ahead and frozen. If desired, add to batter chopped apricots, dried cranberries, or chopped walnuts.
Nutrition Serving size: 2 cookies
Calories – 134; Total Fat – 6 grams; Protein – 2 grams; Carbohydrates – 18 grams; Cholesterol – 24 milligrams; Fiber – 4 grams; Sodium – 120 milligrams
Calories – 134; Total Fat – 6 grams; Protein – 2 grams; Carbohydrates – 18 grams; Cholesterol – 24 milligrams; Fiber – 4 grams; Sodium – 120 milligrams