My Brother and his adorable wife are on a road trip from Oregon and stopped off here for a couple of days to visit. They brought 2 pumpkins with them that my kids planted from seeds with my parents in Oregon over the summer. How fun is that?! Homegrown Oregon Pumpkins with long, curly stems. In honor of our new halloween decor we decided to do some experimenting with making pumpkin cookies. We were successful in our venture to create a tasty cookie without all the sugar and fat. Get our recipe after the jump…
Dough taster. Approved! Pretty, puffy pumpkin cookies.
The inspiration, Oregon pumpkins from grandma’s garden!
Pumpkin Chocolate Chip Cookie Recipe
1/2 cup butter, soft
1/2 cup applesauce (natural, no sugar added)
3/4 cup brown sugar
1 teaspoon vanilla
1 cup pumpkin puree
2 cups whole wheat flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons pumpkin pie spice
3/4 cup mini chocolate chips
Preheat oven to 350 degrees F. With an electric mixer beat the butter, applesauce and sugar, add the egg and beat again, add the vanilla and pumpkin and mix for 1 minute on medium speed. In a separate bowl combine the dry ingredients and whisk to combine. Slowly add the dry to the wet and mix on low until smooth. Fold in chocolate chips. Spray or line a baking sheet and place spoonfuls leaving at least an inch between each cookie. Bake for 8 to 10 minutes or until golden and springs back when touched. Remove and let cool. Makes about 2 dozen cookies.
*If this post is making you crave pumpkin, check out the Best Ever Pumpkin Recipes!