Yields 36 cookies
1 cup whole wheat flour
1 cup all-purpose flour
¾ tsp baking soda
½ tsp baking powder
½ tsp kosher salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
2/3 cup butter (room temperature)
1 cup tightly packed brown sugar
1 cup unsalted canned pumpkin
2 large eggs
1 tsp vanilla extract
2/3 cup miniature dark chocolate chips
Preheat oven to 375 degrees. Line baking sheets with parchment paper or light spritz of cooking spray.
Combine whole wheat flour, all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg in bowl. Set aside.
Using stand mixer on medium speed, cream butter and brown sugar until light and smooth (approx. 3 minutes).
Add pumpkin, eggs, and vanilla extract; blend until combined. Mixture may appear curdled or broken).
On low speed, add dry ingredients until just blended (approx. 2 minutes). Fold in chocolate chips until evenly distributed in batter.
Drop spoonfuls (approx. 2 Tbsp.) onto baking sheets, 2 inches apart.
Bake until bottom is golden brown (approx. 15 minutes). Transfer to wire racks and let cool. Store in air-tight container for up to 3 days.
Nutrition facts (per cookie): 80 calories, 1g protein, 11g carbohydrates, 4g fat, 85mg sodium, 10mg cholesterol, less than 1g dietary fiber
Chef’s hint: Replace chocolate chips with raisins or other dried fruits and add chopped, toasted nuts for a more autumn-inspired treat.