Whole Wheat Pumpkin Chocolate Chip Cookies

Lets add some cookies to the Thanksgiving Table!

For Day 3 of Thanksgiving Week we’re making Whole Wheat Pumpkin Chocolate Chip Cookies, the soft, tender, gooey-in-the-middle, crispy-on-the-edges, cinnamon spiced cousin of my favorite chocolate chip cookies, that I literally cannot stop making lately.

Come, let me show you.

These cookies are made in 1 bowl with just 10 simple pantry ingredients:

• Butter
• Coconut sugar
• Pumpkin puree
• Vanilla
• Whole wheat flour
• Cinnamon
• Baking powder + soda
• Salt
• Chocolate Chips

And, unlike most pumpkin cookies around the interwebs that swap pumpkin for some of the butter, yielding cakey muffin-top-like cookies, these babies retain that soft, chewy, undeniably chocolate chip cookie texture; I opted to use pumpkin in place of the egg, which maintains the essential structure of the cookies, while adding just a hint of extra tenderness.

I know cookies aren’t the first thing that comes to mind when you think of thanksgiving dessert, but trust me, these are absolutely worthy of your holiday spread. They’re familiar in that chocolate chip cookie kind of way, but different enough that they taste like a special celebration cookie.

If you have any chocolate chip cookie lovers in your family, they are absolutely going to LOVE these simple, wholesome, pumpkin-ified cookies.

Stay tuned this week for four more brand new Thanksgiving recipes, as well as the Thanksgiving Recipe Roundup full of all of my favorite thanksgiving starters, sides, mains, drinks, and desserts on Monday, November 25th! 

As always, if you make this recipe, let me know how it turns out! Leave a comment below, or take a picture and tag me on Instagram so I can see all your Thanksgiving recipes in action!

Whole Wheat Pumpkin Chocolate Chip Cookies

Time: 30 minutes
Yields: 18 cookies

Ingredients:

• 1/2 cup (4oz/1 stick) salted butter, at room temperature
• 3/4 cup coconut sugar
• 1/2 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1 1/2 cups white whole wheat flour
• 2 teaspoons cinnamon
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon sea salt
• 3/4 cup dark chocolate chips

Instructions:

1. Preheat oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper.
2. Mix together the butter and sugar until fully combined (either by hand with a sturdy wooden spoon, or in a stand mixer).
3. Add pumpkin and vanilla, and whisk to combine. The mixture will look oddly curdled at this point- it’s exactly right.
4. Add all dry ingredients to the bowl and stir until combined, then stir in chocolate chips.
5. Portion the dough into 2 Tablespoon cookies (I like to use this cookie scoop to keep them all even), stopping when you have 12 on the pan.
6. Bake for 9-11 minutes, or until cookies are crisp on the edges but just barely cooked through in the center. These cookies will puff up and don’t spread much, so I like to use a spatula to gently compress each one a bit after coming out of the oven, to get the classic chocolate chip cookie shape.
7. Repeat steps 5-6 with remaining cookie dough to bake the remaining 6ish cookies.
8. Leftover cookies keep well at room temperature for 3-4 days, though they definitely do soften over time and are their most crisp on the day they’re made.

MAKE IT VEGAN: use vegan butter in place of the butter (we like Miyoko’s best).

MAKE IT GLUTEN-FREE: swap a GF all purpose baking blend in place of the whole wheat.

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