At under 150 calories per cookie, these Pumpkin Chocolate Chunk Cookies will be a regular fall treat. Using less sugar allows for all of those decadent chocolate chunks!
Course Breakfast, Snack
Cuisine American
Keyword pumpkin cookies
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 18cookies
Calories 145kcal
Author Sue Ringsdorf
Ingredients
1cupcanned pumpkin
1/2cupcanola oil
1largeegg
1teaspoonvanilla
2cupswhite whole wheat flour
1/2cupbrown sugar
1/4cuppure maple syrup
1teaspoonbaking soda
1teaspoonbaking powder
1/2teaspoonkosher salt
2teaspoonscinnamon
1teaspoonpumpkin pie spice
4oz.bittersweet chocolate - chopped- Ghirardelli
Instructions
In a large mixing bowl, combine wet ingredients - the pumpkin, canola oil, egg, vanilla, and pure maple syrup. Mix well.
In another bowl, combine dry ingredients - the flour, brown sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Mix well.
Pour the dry ingredients into the wet ingredients, and stir until just combined.
Chop up the chocolate, and add to bowl. Stir gently. (I saved a few pieces to place on the top of the cookies before baking.)
Refrigerate dough for at least an hour.
Preheat oven to 350 degrees. Spoon cookie dough onto baking sheets lined with parchment paper.
Bake for approximately 12 minutes. Remove to cooling racks.
Notes
No need to use a mixer. Just use two bowls and a wire whisk.
Gently stir the wet and dry ingredients to avoid over-working the dough.
You can substitute honey for the pure maple syrup, if you don't have any.
Chocolate chips may be substituted for the chunks, as well.
Save a few chocolate chunks to add to the tops of the cookies before baking.
Refrigerate the dough about an hour before you bake.
Storing Tip - these are fine stored on the counter or in the refrigerator for up to three days.Freezing Tip - freeze these in an airtight container or bag for up to three months.