I’d never heard of these cookies until I moved to the South three years ago, and I’ve been hooked ever since the first one. They’re typically very sweet and cakey, but I’ve been trying to cut back on the sugar consumption, so I made this version using natural sweeteners and less sugar overall. The dough itself is not as sweet as other pumpkin chocolate chip cookie recipes, but it works well in satisfying my omnipresent chocolate cravings. I still have lots of pumpkin on hand, so I’ve been looking for creative ways to use it!
Pumpkin Chocolate Chip Cookies
1 cup pureed pumpkin
½ cup sucanat
3 tbsp. maple syrup
½ cup butter, softened
1 tbsp. vanilla extract
1 egg, whisked
2 cups whole wheat flour (I used home-milled flour)
1 tbsp. ground flax meal (for added nutrition; can be omitted)
2 tsp baking powder
1 ¼ tsp. baking soda
1 tbsp ground cinnamon
½ tsp. salt
Chocolate chips (I use a lot in this recipe, since the dough isn’t as sweet)
1. Combine pumpkin, sucanat, maple syrup, butter, vanilla, and egg in a bowl. In a separate bowl, combine remaining ingredients (except for chocolate chips). Combine wet and dry ingredients, then mix in desired amount of chocolate chips.
2. Bake in an oven preheated to 350 degrees for 10-12 minutes. You want them to be firm to the touch but with some springiness, like a quick bread. Since these have the texture of a biscuit or muffin, they won’t be as crisp as a traditional chocolate chip cookie.