- 1 cup canned pumpkin
- 1 cup organic cane sugar
- 1/4 cup canola oil
- 1/4 cup applesauce
- 1 egg
- 2 cups whole wheat white flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp milk
- 1 Tbsp vanilla extract
- 1 1/2 cups semisweet chocolate chips
- In a medium bowl, whisk the pumpkin, sugar, oil, applesauce and egg until smooth. Dissolve the baking soda with the milk and stir into the wet ingredient mixture.
- In another large bowl, toss together the flour baking powder, ground cinnamon, and salt.
- Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula.
- Add the vanilla extract and fold in the chocolate chips.
- Drop the dough by spoonful on two cookie sheets lined with parchment paper. Slightly flatten the dough balls because the cookies will only slightly spread in the oven.
- Bake at 350° F for 10 minutes or until lightly brown and firm.
- Allow the cookies to cool for 10 minutes on the cookie sheets before transferring to a wire rack.
Recipe adapted from AllRecipes because it had over 1000 comments and 5 stars.
- I swapped the all-purpose flour for whole wheat white flour
- I swapped 1/4 cup of the vegetable oil for applesauce
- And I used organic cane sugar instead of white sugar.
- I also used 1 1/2 cups of chocolate chips instead of the recommended 2 cups. It’s possible I ate the other 1/2 cup in the process of baking 😉