Whole Wheat Chocolate Chip Pumpkin Cookies

As much as I completely love summer, autumn definitely has its perks.

 Some of my very favorite things about this time of year include:

1.      Sweetpotato chili.

2.      Drinking a warm cup of my very favorite tea.

3.      Wearing boots!

 

 

4.      Making baked apples & pear crumbles.

 

 

5.      Going for long runs outside (without getting too hot).

6.      The anticipation of the holidays.

7.      Pumpkin pie, pumpkin lattes, pumpkin soup, pumpkin oatmeal, toasted pumpkin seeds, pumpkin cookies, pumpkin everything.

 

Since I love pumpkin so much, I’ve experimented with this particular ingredient my fair share amount of times. The reason for this isn’t only because pumpkin is a clear winner where taste is concerned. Both Lisa and I love experimenting with this ingredient because pumpkin is also a nutrition front-runner. Categorized as a winter squash, pumpkin provides the antioxidant lutein, and carotenes, which are important for vitamin A production in the body. ½ cup of pumpkin also provides more than 10 percent your daily recommended intake of potassium.

And yet another reason to love pumpkin is its ability to make any autumn meal, side dish, or dessert instantly seem more festive.

Such as in this recipe below.

 

Whole Wheat Pumpkin Chocolate Chip Cookies

This cookie dough can be prepared ahead of time before a Halloween or holiday event, stored in the freezer, and used as needed. And these cookies are melt-in-your mouth good. Promise.

 Makes 24 cookies.

1 cup unrefined cane sugar

1 cup canned pumpkin
½ cup butter, softened
2 cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoons ground cinnamon
½ teaspoons ground nutmeg
¾ cups dark chocolate chips

* For a fresh idea, add ½ cup grated zucchini or carrot.

Preheat oven to 375 degrees F.

Mix sugar, pumpkin, and butter in a large bowl. Stir in flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Stir in chocolate chips.

How cute is freshly ground nutmeg?

Drop dough by rounded teaspoonfuls onto an ungreased cookie sheet.

 

 

Bake for 8 to 10 minutes or until lightly brown. Remove from cookie sheet and allow them to cool.

 

 Enjoy, preferably with those you love.