Pumpkin Chocolate Chip Cookies    

​1 cup canned pumpkin puree
⅔ cup brown sugar
¼ cup unsalted butter melted
¼ cup unsweetened applesauce
2 tsps. vanilla extract
2 egg whites or 1⁄2 cup egg substitute
1½cups all-purpose flour
½ cup whole-wheat flour
1 tsp. baking powder
¾ tsp. baking soda
1½ tsps. ground cinnamon
½ tsp. ground ginger
½ tsp. nutmeg
⅛ tsp. salt
½ cup mini semisweet chocolate chips

​Preheat oven to 350° F and line 2 baking sheets with parchment paper. Whisk together pumpkin, sugar, butter, applesauce, vanilla and egg whites in a large bowl. In a separate bowl, whisk together the flours, baking powder, baking soda, spices and salt. Add the flour mixture to the pumpkin mixture and stir until combined. Stir in the chocolate chips. Take large tablespoons of dough and drop onto cookie sheet, about 2 inches apart. Use the spoon to shape the dough into smooth mounds. Bake for approximately 10 minutes or until lightly brown and firm. The cookies will not spread much during baking but they will rise.

Nutrition Facts
Servings 24 Amount Per Serving 1 Calories 103   Total Fat 4g  Saturated Fat 2g  Cholesterol 5mg  Sodium 76mg  Carbohydrate 16g  Dietary Fiber 2g  Protein 1g

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