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Pumpkin Chocolate Chunk Cookies

Posted on Dec 4, 20

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.

Active:

20 mins

Total:

45 mins

Servings:

40

 

Ingredients

Ingredient Checklist

  • ⅔ cup whole-wheat pastry flour
  • ⅔ cup all-purpose flour
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup packed light brown sugar
  • 2 eaches large eggs
  • ¾ cup canned unseasoned pumpkin puree
  • 3 tablespoons melted butter
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • ⅔ cup chocolate chunks or mini chocolate chips

Directions

Instructions Checklist

  • Step 1

Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray.

  • Step 2

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.

  • Step 3

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.

Tips

To make ahead: Store airtight at room temperature for up to 3 days.

Nutrition Facts

Serving Size: 1 Cookie

Per Serving:

64 calories; protein 0.9g 2% DV; carbohydrates 8.9g 3% fat 3.1g

 

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