Pumpkin Chocolate Chip Cookies


4.7 of 5 (9)
member ratings
Nutritional Info
  • Servings Per Recipe: 40
  • Amount Per Serving
  • Calories: 89.8
  • Total Fat: 3.8 g
  • Cholesterol: 12.8 mg
  • Sodium: 106.2 mg
  • Total Carbs: 13.3 g
  • Dietary Fiber: 1.1 g
  • Protein: 1.5 g

View full nutritional breakdown of Pumpkin Chocolate Chip Cookies calories by ingredient


Introduction

A Healthier less processed version of a favorite fall comfort food. A Healthier less processed version of a favorite fall comfort food.
Number of Servings: 40

Ingredients

    1 cup canned pumpkin
    1/2 cup butter
    3/4 cup honey
    1 egg
    1 tsp. baking soda
    1 tsp. nonfat milk
    2 1/4 cups soft whole wheat flour
    2 tsp. baking powder
    1/2 tsp. salt
    1 1/2 tsp. cinnamon
    1/4 tsp. ground cloves
    1/4 tsp. nutmeg
    1 Tblsp. vanilla extract
    1 cup milk chocolate chips
    3/4 cup chopped walnuts are optional and not included in nutritional info.

Directions

Preheat oven to 350 degrees. Spray cookie sheet with nonstick spray. In a large bowl cream together pumpkin, honey, butter, and egg. In a small dish dissolve baking soda into milk. Set aside. In a seperate bowl stir together flours, baking powder, salt, and spices. Add baking soda mixture to the flour mixture. Add flour mixture to pumpkin mixture, stirring until just combined. Be careful not to over mix or the batter will be tough. Add vanilla extract, chocolate chips, and walnuts. Drop by rounded spoonfuls (about a Tblsp.) onto prepared cookie sheet. Bake 12-14 minutes or until lightly browned. This makes about 4 dozen cookies

Number of Servings: 40

Recipe submitted by SparkPeople user EMIFLAMM.

Member Ratings For This Recipe


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    2 of 2 people found this review helpful
    These were so yummy! Took them to a church potluck and the kids (and adults) couldn't keep there hands off of them. The only modification I made was reducing the flour by 1/2 cup and adding 1/2 cup of oat flour. I'll keep making these for sure! - 11/10/09


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    Incredible!
    1 of 1 people found this review helpful
    Looooooooooove these cookies. I used 3 T of smart balance butter + 1/4 c of vegetable shortening instead of butter, 3/4 c of sugar instead of honey, white flour (all I had) instead of wheat, and only 1/3 c of chopped walnuts. Cakelike, and delicious. - 9/23/09


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    Incredible!
    1 of 1 people found this review helpful
    These were delish! - 12/4/08


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    Incredible!
    Made these today, and they were so yummy! So soft and fluffy! Thanks for sharing the recipe :) - 9/2/14


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    Incredible!
    I thought this was a fantastic recipe and holds closer to my "from scratch" cooking/baking than some other pumpkin spice cookie recipes! Love the honey instead of sugar and wheat instead of white flour as well! *Almost* healthy cookies. :) - 9/10/10


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    Very Good
    I substituted maple syrup for honey. Would like to play with this some more but so far we are enjoying them!! - 4/17/10


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    Good
    I made these today and they were pretty good. I left out the walnuts and added extra pumpkin. They turned out moist and chocolaty. - 9/22/09


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    Incredible!
    YUMMY! Both kids and hubby LOVED them, so chewy and moist. I'll be sending them in the kids lunch box at school! - 9/5/09


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    Incredible!
    love them, but I made too many, they are hard to resist! - 5/19/08


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    Incredible!
    My husband didn't like pumpkin until he met me, and I think this was his favorite pumpkin recipe so far! He RAVED about them, and I loved them, too. My friend described them like little muffin cookies. - 1/30/08