Pumpkin CC Cookies!!!

First off, there are 24 of us taking part of the cookie exchange woowooo!!! I sent out an email with your partners yesterday... so if you think you signed up... and didn't get an email... email me ASAP at stephchows at gmail.com Thanks everyone!!!

OK now back to those pumpkin chocolate chip cookies... WOW, just WOW. These are a new favorite for sure!! I adapted them from Joy the Baker, who adapted them from a cookbook. We all know what I did by now, got rid of most of the fat, subbed in whole wheat, and lowered the sugar some... and even with all that fiddling... tasty tasty tasty!!

Seriously, just look at these??? The recipe says to make them 1/4 cup big... which made them somewhat like soft muffin tops (not complaining one bit) The smaller ones were fun too though. I made a half dozen with sweetened coconut pressed into the tops before baking... good call steph... good call!!


Pumpkin Chocolate Chip Cookies

2 cups whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon soda
dash teaspoon salt
2 teaspoon ground cinnamon
1/2 teaspoon powdered ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
2 eggs
1/2 cup splenda granulated plus 1/4 cup white sugar... OR (3/4 cup white sugar)
2 Tbs melted butter (OMG I used butter!! LOL)
1/4 cup unsweetened apple sauce
1 cup canned pumpkin
1 teaspoon vanilla extract
1 cup chocolate chips, or any chip you like

Preheat the oven to 325 degrees F. Line two baking sheets with silicon baking mats.

Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In a large bowl, beat the eggs and sugar/splenda until smooth and lightened in color. Then mix the apple sauce, melted butter, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.

Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. You could also simply use a 1/4-cup measuring cup if you don’t have a scoop. Use a thin metal spatula to smooth and flatten the rounds.

Bake the cookies until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.