Thursday, 3 November 2011


Mmm pumpkin. And what better way to use it than to make a batch of pumpkin cookies with dark chocolate chunks? These ones are a healthier option, using whole wheat flour and sucanat (albeit still processed, a less-processed sugar). Plus, we mustn't forget the health benefits of pumpkin and dark chocolate.

I took this recipe and slightly adapted it:

Pumpkin Cookies with Dark Chocolate Chunks

2 cups whole wheat flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
2 eggs
3/4 cup sucanat, see here
1/3 cup olive oil
1 1/4 cup canned pumpkin
1 tsp. vanilla extract
1/2 cup dark chocolate (80% cacao is good), chopped

1. Preheat oven to 325 F. Line two baking sheets with parchment paper, set aside.

2. Stir together flour, baking powder, baking soda, salt, and spices in a medium bowl and set aside.

3. In a large bowl, beat eggs and sugar until smooth. Next mix in oil, pumpkin, and vanilla until well combined. Mix in flour to incorporate. Mix in the chocolate.

4. Using an ice cream scoop (1/4 cup size), scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2 inches apart. Use a thin metal spatula to smooth and flatten the rounds.

5. Bake until tops feel firm and an inserted toothpick comes out clean, about 16 minutes. Cool on the baking sheet then transfer to a wire rack to cool completely.

image via une-deux senses

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