Ingredients

  • 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

Instructions

  1. 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.
  2. In another large bowl, toss together the flour baking powder, ground cinnamon, and salt.
  3. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula.
  4. Add the vanilla extract and fold in the chocolate chips.
  5. 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.
  6. Bake at 350° F for 10 minutes or until lightly brown and firm.
  7. 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 😉