Tomorrow, my mom is coming to visit me for the week. It is "spring" break out here. When I say that I am trying not to laugh because the weather is all over the place. Over Christmas, my family got into making and eating Pumpkin cookies like every other day. So in honor of my mom coming, here is a recipe I use. It is kind of healthy as you use whole wheat flour and unsweetened applesauce. These cookies taste great.
Pumpkin Chocolate Chip Cookies:
Ingredients:
½ cup (1 stick) unsalted butter, softened
½ cup unsweetened applesauce
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
1-1/2 cup whole wheat flour
1-1/2 cup white flour
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
2 cups (12 ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment papers
Directions:
Heat oven to 350 degrees F.
Spray cookie sheets with nonstick spray or line them with parchment paper.
Using a mixer, beat the butter and applesauce until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs, 1 at a time, then mix in the vanilla and pumpkin puree.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and clovers.
Slowly beat the flour mixture into the batter in thirds.
Stir in the chips.
Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes or until the cookies are browned around the edges.
Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.
Enjoy!!! These cookies did not survie 24 hours at my apartment.
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