I love fall!! I know I am getting a little ahead of myself (because it’s only August) but I just couldn’t resist my Moms fresh harvested pumpkins from her beautiful and organic garden. I could eat just about anything made of pumpkin– I actually made fresh pumpkin soup last night! I pureed our pumpkin in a food processor and left a few little pieces for some extra pumpkin bites in the soup and these delicious cookies. If you choose to use fresh pumpkin in your recipe, there are many variations to prepare it all over the internet; or you can just used canned pumpkin.
I am excited to share that these cookies are a bit healthier than your usual cookie; made with a little less sugar and no butter or oil! The fat substitute is 2% Greek yogurt (I use Whole Foods brand), which I absolutely love baking with! It makes baked goods moist with much lower fat and increased protein! (Make sure you don’t use 0% fat or your cookies will be very dry.) They are super fluffy and cake like, with big chocolate chips in almost every bite. The batter tastes a little twangy from the yogurt, but the finished product does not have any remaining twangyness (so you don’t need to worry). Low-fat does not necessarily mean lacking flavor; my dad will confirm that these cookies are moist, tasty and “makes him feel like trick-or-treating.” These will be perfect for your next get-together or when you just want to enjoy some fall baking. Enjoy and let me know what you think!
- 2 cups whole wheat pastry flour (or all purpose flour)
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup pumpkin (fresh & pureed or canned)
- 1 egg
- 1/2 cup 2% Greek yogurt
- 1/2 cup brown sugar
- 1/2 cup white granulated sugar*
- 1 tablespoon vanilla extract
- 1 cup semi-sweet chocolate chips (or your favorite type)
- 1. Preheat oven to 350° F.
- 2. In a medium bowl combine: flour, cinnamon, ginger, nutmeg, baking powder and baking soda.
- 3. In a large bowl add: pumpkin, egg, yogurt, brown sugar, white sugar and vanilla. Mix with beaters or by hand until well combined.
- 4. Add dry ingredients to wet and mix until just combined.
- 5. Fold or gently stir in chocolate chips.
- 6. Drop dough by rounded tablespoons full on to parchment paper or a silicone baking mat lined cookie sheet, allowing 2” between each cookie.
- 7. Bake for 8-12 minutes until golden brown and the cookie springs back up upon touching lightly in the middle.
- 8. Cool on cookie sheet for 2 minutes and place on cooling rack.
- 9. Enjoy!
- *When available, evaporated cane juice/sugar is a better alternative to regular sugar.
Pictured above: Whole Nutmeg. Fresh ground nutmeg is a delicious addition to your cookie recipe!
Recipe adapted from Forks n Corks.
Baked by Michelle for MoreChocolate.net