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Recipe Summary

prep:
25 mins
bake:
10 mins
cool:
2 mins
total:
37 mins
Servings:
60
Yield:
about 60 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Line cookie sheets with parchment paper; set aside. In a medium bowl combine all-purpose flour, whole wheat flour, baking soda, pumpkin pie spice, and salt; set aside.

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  • In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture and the chocolate.

  • Drop dough in 2-tablespoon mounds 2 inches apart onto the prepared cookie sheets. Bake for 10 to 12 minutes or until edges are light brown. Cool on cookie sheets for 2 minutes. Transfer to a wire rack and let cool.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts

111 calories; fat 5g; cholesterol 15mg; saturated fat 3g; carbohydrates 15g; mono fat 1g; poly fat 0g; trans fatty acid 0g; insoluble fiber 1g; sugars 10g; protein 1g; vitamin a 728.9IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0.4mg; vitamin b6 0mg; folate 12.1mcg; vitamin b12 0mcg; sodium 85mg; potassium 45mg; calcium 10.1mg; iron 0.4mg.
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Reviews

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