Whole Wheat Chocolate Chip Pumpkin Cookies
Soft, chewy, and bursting with warm fall flavors, these Whole Wheat Chocolate Chip Pumpkin Cookies are the ultimate autumn indulgence! Made with wholesome whole wheat flour, real pumpkin puree, and a cozy blend of pumpkin pie spice and cinnamon, these cookies strike the perfect balance between nourishing and indulgent. Each bite is studded with melty chocolate chips, making them a decadent treat that’s perfect for cool-weather gatherings or as a sweet snack with your morning coffee. Ready in under 30 minutes, this easy recipe delivers cookies with a delightfully tender texture and just the right amount of sweetness. Whether you’re a pumpkin lover or a cookie connoisseur, these baked delights are bound to become a seasonal favorite! Perfect for highlighting as fall dessert recipes or pumpkin cookie recipes on cooking blogs.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.75 cups Pumpkin puree
- 0.5 cups Unsalted butter
- 0.5 cups Brown sugar
- 0.25 cups Granulated sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 teaspoons Pumpkin pie spice
- 1 teaspoon Cinnamon
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 cup Chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the whole wheat flour, pumpkin pie spice, cinnamon, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
Mix in the egg, followed by the vanilla extract and pumpkin puree. Stir until well combined.
Gradually add the dry ingredients into the wet ingredients, stirring just until combined. Be careful not to overmix.
Fold in the chocolate chips to evenly distribute them throughout the dough.
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may still look slightly underbaked, but they will set as they cool.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your soft and flavorful whole wheat chocolate chip pumpkin cookies!
Nutrition Facts
Calories |
2790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.1 g | 169% | |
| Saturated Fat | 72.3 g | 362% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 347 mg | 116% | |
| Sodium | 1416 mg | 62% | |
| Total Carbohydrate | 414.3 g | 151% | |
| Dietary Fiber | 42.5 g | 152% | |
| Total Sugars | 250.5 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 334 mg | 26% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2139 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
