Love chocolate chip cookies and pumpkin, too? Try this healthier version!
1 3/4 cups white whole wheat flour
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1/2 tsp kosher salt
1/2 cup (1 stick) butter, softened
1/2 cup brown sugar, packed
1/2 tsp liquid stevia (or 1/2 cup regular sugar)
1 cup pumpkin puree
1 tsp vanilla extract
1 cup chocolate chips
powdered sugar, for dusting (optional)
Preheat the oven to 350ºF, and line two baking sheets with parchment paper.
In a medium bowl, stir the flour, baking soda, baking powder, cinnamon, and salt together, and set aside.
In the bowl of a stand mixer with the paddle attachment (or in a large mixing bowl), cream together the butter and sugar, until light and fluffy. Add the liquid stevia (if using), pumpkin, and vanilla extract, mixing until well combined. Slowly add the flour mixture, mixing until just incorporated. Gently fold in the chocolate chips.
Scoop the cookie dough by the tablespoon onto the prepared cookie sheets a couple inches apart. Bake at 350ºF for 18-20 minutes, until puffed and golden.
Allow to cool completely on a wire rack, and then dust with powdered sugar. Store cookies in an airtight container.
These cookies may be frozen, tightly wrapped, for up to 3 months (freeze before dusting with powdered sugar).