I am so tempted to make this one of “Andrea’s Secret Recipes” but really, the world will be a better place if I share it.
Lifechanging Pumpkin Chocolate Chip Cookies
1 1/2 cups sugar
1/2 cup packed brown sugar
1 cup oil
1 (15 ounce) can solid-pack pumpkin puree (not pumpkin pie mix)
2 teaspoons vanilla
1 cup whole wheat pastry flour
3 cups white flour
pinch of salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
One bag of semisweet chocolate chips
Mix the sugar, oil, pumpkin and vanilla together until well blended. In another bowl, sift together the flours, baking soda, baking powder, and cinnamon. I also added a sprinkle of nutmeg. You could experiment with nutmeg, cloves, allspice, whatever. Add the chocolate chips and stir until combined. Drop by teaspoonsful onto a cookie sheet lined with parchment paper. Bake at 375 degrees F. for 12 – 15 minutes.
(This recipe was adapted from one I found here.)
Next time I make these, I will be using at least 50% whole wheat flour, maybe 75%. The pumpkin kept them so moist, you couldn’t even tell there was whole wheat flour in them at all. If you are worried about your kids (or picky grown-ups) turning up their noses at a cookie with whole wheat, relax. They won’t be able to tell. I promise. And use the whole wheat pastry flour (look in the bulk bins of the health food section at your supermarket). It’s a tiny bit more expensive than regular whole wheat flour but it’s a lot less “scratchy”.
This makes enough cookies for you to completely gorge and still have some left over to share.
“Everybody’s waiting for the man with the bag–”
“Do I like yams?”