Pumpkin and chocolate might make the perfect fall pair. The sweet pumpkin and bitter dark chocolate are a delightful contrast, and a hearty snack or dessert. These cookies’ whole-wheat base flecked with flaxseed adds a nice bite and some omega-3s to boot.
2 cups whole-wheat flour
1/2 cup flaxseed meal (optional; if omitted, add 1/2 cup flour)
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon salt (optional)
1 1/2 cups sugar
1 stick unsalted butter, at room temperature
1 cup canned pumpkin
1 teaspoon vanilla
3/4 cup dark chocolate chips
Preheat oven to 300 degrees. Line a baking sheet with parchment paper.
Whisk flour, flaxseed meal, baking soda, baking powder, pumpkin pie spice, and salt (if using) together in medium size bowl. Set aside.
Beat sugar and butter together with an electric mixer at medium-high speed until light and fluffy, about 4 to 5 minutes. Add pumpkin, egg, and vanilla, and mix at low speed until thoroughly blended. (Mixture will look curdled. Don’t panic.)
Slowly add dry ingredients at medium-low speed until just combined. Stir in chocolate chips.
Use a large cookie scoop or ice-cream scoop to form cookies. Space them 2 inches apart on prepared baking sheet.
Bake for 22 to 24 minutes, or until edges begin to turn golden brown. Let sit for a few minutes, and then transfer to a wire rack to finish cooling.