I promised you pumpkin recipes in the month of October and I am here to deliver! Since making pumpkin puree last week, I have been pretty much dreaming of all the pumpkin possibilities!
I started off by using the seeds to make Tandoori Roasted Pumpkin Seeds. The first recipe I made with the pumpkin puree had to be cookies because nothing beats freshly baked cookies, am I right?
I made Pumpkin Chocolate Chip Cookies many years ago while I was still completing my undergrad. I remember they were oh so moist and delicious. I also remember that they had a lot of sugar and were made with white flour. I had to get to the kitchen and recreate a recipe that brings together two of my favourite things: pumpkin and chocolate!
These Pumpkin Chocolate Chip Cookies are on the healthier side, especially since they are made with their own blend of whole grain flour. You can make your own whole grain flour by mixing whole wheat flour, wheat germ, and wheat bran. I always have wheat germ and wheat bran in my pantry so that I can easily make my baked goods whole grain.
The addition of pumpkin puree not only makes these cookies a delicious fall-flavoured treat, but also packs in the nutrition.
These Pumpkin Chocolate Chip Cookies are:
High in magnesium
High in potassium
High in zinc
High in vitamin A
These cookies are also lower in carbs compared to your regular baked cookies. The combination of whole grain flour, instant oats, and ground flaxseed comes together to create a higher quality of carbohydrates.
A lot of pumpkin cookies end up being too moist, making them similar to a muffin top rather than a cookie. These Pumpkin Chocolate Chip Cookies are on the chewier side thanks to the whole grain blend of flours, oats, and flaxseed. Using melted butter also helps create a chewier cookie rather than a ‘cakier’ cookie.
As great as these cookies were fresh out of the oven, they developed a stronger pumpkin flavour the next day and also developed a chewier texture.
Lastly, if you are wondering, yes I still used butter and brown sugar in these Healthy Pumpkin Chocolate Chip Cookies. You are probably wondering how I can still call these cookies “healthy”? First, butter and sugar are kind of essential for that classic cookie taste and texture, especially after all of the healthier swaps I made for the other ingredients. Second, the amount of butter and sugar used in this recipe is a lot less than a lot of the traditional cookie recipes. I also use a teaspoon for dropping the batter on to the baking tray as a way to control portions. Go ahead, tell everyone these Pumpkin Chocolate Chip Cookies are dietitian-approved!
Chocolate Chip Pumpkin CookiesPrint Recipe Pin Recipe
- 1/4 cup melted butter
- 1/2 cup brown sugar
- 1/2 cup pumpkin puree
- 1 egg
- 1 cup whole wheat flour
- 1 cup instant oats
- 1/4 cup ground flaxseed
- 2 Tbsp wheat germ
- 2 Tbsp wheat bran
- 1 tsp baking soda
- 1.5 tsp pumpkin spice
- 1/2 cup semi sweet chocolate chips
- Preheat oven to 350°F. In a large bowl, mix together melted butter, brown sugar, pumpkin puree, and egg using a whisk.
- In a separate bowl, mix together whole wheat flour, instant oats, ground flaxseed, wheat germ, wheat bran, baking soda, and pumpkin pie spice.
- Add dry ingredients to wet ingredients and mix until well combined. Fold in chocolate chips. Put mixture in freezer for 10 minutes.
- Using a teaspoon, drop spoonfuls of batter onto a baking sheet lined with parchment paper. Bake for 10-12 minutes. Remove from oven and let cook on baking sheet for 5 minutes. Remove from pan and let cook on wire rack.