Pumpkin Chocolate Chip Cookies (Healthier)

pumkincookies-JennyFordPumpkin is in the air! This recipe is one of my mother-in-law’s favorite pumpkin chocolate chip cookies. I made a few changes to make it a bit healthier, but it will satisfy your pumpkin craving for sure. You can add in raisins instead of chocolate chips, your choice of chopped nuts, or leave them as plain pumpkin cookies. They bake up puffy and have a cake-like consistency. This recipe makes 7 dozen cookies, but you can easily cut it in half. I like to make a lot because 1) I have a house full of boys and 2) they freeze well.


1 1/2 cups brown sugar
3/4 cups butter
3/4 cups mashed banana (not overly ripe if possible)
1 1/2 cups applesauce
3 cups pumpkin (29 oz. can of pumpkin)
3 tsp vanilla
6 cups all-purpose flour
3 cups wheat flour
3 tsp baking soda
3 tsp baking powder
1 1/2 tsp salt
2 tsp. cinnamon
2 tsp. nutmeg
1 tsp. ginger
1 1/2 bags chocolate chips (or more if you like them chocolatey)


Beat together brown sugar and butter until creamy. Mix in mashed bananas and applesauce. Add pumpkin and vanilla and mix until combined well. Sift in salt, baking soda, baking powder, and spices and mix. Add in flour (a third at a time) and stir, scraping sides down. Once dough is mixed well, pour in chocolate chips and mix. Dough will be very sticky, and more similar to cake batter. Drop on greased cookie sheet with a cookie dough scoop. (I like to grease the pan with coconut oil.) Bake at 350 degrees for 13 minutes. Let them cool on sheet for 5 minutes before moving them to a cooling rack.


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