Whole Wheat Pumpkin Chocolate Chip Cookies – a delicious recipe with Pumpkin, Butter, Sugar, Whole Wheat Pastry Flour, Salt, Cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 375u00b0F. Combine the pumpkin, butter, and sugar (or Stevia in the raw). In a separate bowl, combine the flour, salt, cinnamon, baking powder and baking soda. Once combined, add the dry mixture to the wet and mix to combine. Then add the chocolate chunks. Once the chocolate is mixed in, take a medium cookie scoop (or melon-baller, but I find the cookie scooper works really well for this) and scoop out full scoops (about 1 tablespoonful) onto a cookie sheet.
2
Once your pan is full, bake at 375u00b0F for 12-14 minutes or until cookies are firm and lightly browned.
3
You'll find that these are a little dryer than cookies made with white flour, but the whole wheat flour/pumpkin combination with the cinnamon is so good!
637
kcal
Calories
33
g
Fat
78
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup Canned Pumpkin, 1 stick Butter Or Margarine, 1/4 cups Sugar In The Raw Or Stevia In The Raw Or Splenda, 2 cups Whole Wheat Pastry Flour, and more.
Yes, Whole Wheat Pumpkin Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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