Pumpkin Chocolate Chip Cookies and Pumpkin Cream Cheese!
Today I am feeling particularly pumpkin-y.
So, I decided to make pumpkin chocolate chip cookies and Pumpkin Cream Cheese!
When the autumn mood strikes, pumpkins are hard to get out of the mind; having a can of pumpkin on hand, and needing to make a dessert incorporating chocolate landed me on this pumpkin chocolate chip cookie recipe.
What I love about this recipe (besides the delicious flavor) is I can use whole-wheat flour and the lack of oil (replaced with apple sauce).
The texture is more fluffy than crunchy – but still delectable! I probably have eaten in dozen in the process of baking them!
I modified the last batch by adding some cocoa powder – the more chocolate the better! The addition of cocoa gave another layer of texture the cookies and complimented the whole-wheat flour well.
Pumpkin Chocolate Chip CookiesRecipe adapted from The Pastry Affair
Yields about 60 cookies
- 4 cups whole wheat or all-purpose flour
- 4 teaspoon baking powder
- 2 teaspoon cinnamon
- 1 teaspoon salt
- 16 ounces pumpkin puree, fresh or canned (not pumpkin pie filling)
- 1 cup applesauce
- 2 cups sugar
- 2 eggs
- 2 teaspoons baking soda dissolved in 2 teaspoons milk
- 2 teaspoons vanilla extract 2 cups chocolate chips
- Preheat oven to 375 degrees F.
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside
In a large bowl, combine pumpkin, sugar, applesauce and eggs. Add the baking soda dissolved in milk and vanilla, mixing well. Add the flour mixture and stir until all the flour has been incorporated. If you want a chocolate pumpkin chocolate chip cookie, add cocoa powder (1-2 cups). I recommend doing half the batch regular and the second half with cocoa powder, the best of both worlds.
Stir in the chocolate chips.
Bake for 10 to 12 minutes, or until golden. These cookies can be kept in the freezer for up to 3 months.
My roommate, Martha, suggested spreading a little pumpkin cream cheese on the cookies – AMAZING! If you want to add a little topping to cookies, here is a pumpkin cream cheese recipe.
Pumpkin Cream Cheese
- 1 8 ounce package cream cheese, softened (I used 1/3rd less fat)
- 1/2 cup canned pumpkin
- 1/4 cup brown sugar
- 3/4 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla
Bon Appetite! Watch out they are quite addictive! As my other roommate, Aysha, said, “They are like eating Pringles, you just can’t stop!”