Recipe yields about 14 cookies
1 cup whole wheat flour
1/4 tsp baking soda
1/8 tsp salt
2 tsp pumpkin pie spice (see recipe below)
2 tbsp butter
1/2 cup light brown sugar
1/2 cup white sugar
1 large egg white
1 tsp vanilla extract
2 tbsp canned pumpkin
1/2 cup chocolate chips
Pumpkin Pie Spice:
3 tbsp cinnamon
2 tsp ground ginger
2 tsp nutmeg
1 1/2 tsp ground allspice
1 1/2 tsp ground cloves
*Note: This is much more pumpkin pie spice than the recipe calls for. Store in an air tight container. If you are anything like me, you are planning to make plenty of pumpkin treats this fall so storing this mixture will come in handy!
Preheat your oven to 350 degrees. Combine both flours, baking soda, salt and pumpkin pie spice in a small bowl. Whisk together.
In a medium bowl, add melted butter, both sugars, egg white, vanilla and pumpkin. Whisk until all ingredients are well combined.
Slowly add dry ingredients to wet ingredients while continuously whisking. Be sure all dry ingredients are combined.
Add chocolate chips to cookie dough and stir to incorporate.
Scoop 1 1/2" sized balls of cookie dough onto a parchment lined baking sheet. Bake for 10 minutes.
Remove from oven and allow cookies to set on the baking sheet for 2 minutes before moving to a wire cooling rack.
Allow cookies to cool completely and then serve. Store any remaining cookies in an air tight container for up to one week. Enjoy!
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