Ingredients
Scale
- 1 cup canned pumpkin (not pumpkin pie mix)
- 3/4 cup sugar
- 1/2 cup unsweetened applesauce
- 1 egg
- 1 Tbs. vanilla
- 2 cups whole wheat flour
- 2 tsp. baking powder
- 2 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/8 tsp. ground cloves
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1 tsp. milk
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees
- Using a hand mixer, combine pumpkin, sugar, applesauce, egg and vanilla and mix well.
- Combine by whisking: flour, baking powder, cinnamon, nutmeg, cloves and salt in a separate bowl.
- Dissolve baking soda in milk, then add to the wet mixture
- Gradually add dry mixture to wet and mix until just combined. Don’t overmix it!
- Fold in chocolate chips
- Grease a cookie sheet and use an ice cream scoop to measure out. (These are the BEST cookie sheets!)
- Bake for 10-12 minutes until they no longer look wet
- Let sit on pan for 2 minutes then remove to a wire rack to cool
Notes
*Once you put these in a tupperware, they’re not quite as good. So, I make them in small batches (refrigerating the leftover dough) and just leave them out until they are eaten.