These whole wheat pumpkin cookies are a delicious treat now that pumpkin season is in full swing. The whole wheat flour and pumpkin help the cookies pack a nutrition punch! Make some for dessert tonight, and freeze some for later.
I’m a pretty typical gal when it comes to all things fall. I love a break from the heat with some cooler weather, football, and anything and everything pumpkin. I especially love utilizing pumpkin in baked goods as pumpkin is so nutrient-rich and has amazing health benefits such as boosting immunity and promoting weight loss. I hope you enjoy these whole wheat pumpkin chocolate chunk cookies as much as I do.
Why is pumpkin all the rave?
Besides being probably one of the most delicious foods out there (in my opinion), it is full of wonderful nutritious surprises. Pumpkin is considered a nutrient-dense food meaning it is rich in vitamins and minerals, but low in calories. This makes it the perfect addition to a sweet treat for added nutrition benefits. Pumpkin is rich in potassium, magnesium, beta-carotene (an antioxidant), and fiber.
Canned pumpkin pie mix is usually high in added sugars and syrup. Opt for 100% pure pumpkin.
Fresh pumpkins that have not yet been cut can be stored in a dry, cool place for 2 months.
The potassium content of pumpkin has been shown to improve blood pressure and overall heart health.
Easily replace butter or oil in baking recipes for canned or pureed pumpkin.
Pumpkin is one of the leading sources of beta-carotene which has been shown to reduce the risk of certain types of cancer, protect against heart disease, and help prevent damage to the eyes with aging.
Now let’s get to the recipe..
Whole Wheat Pumpkin Dark Chocolate Chunk Cookies Nutrient-dense and satisfying cookie perfect to satisfy your sweet tooth without too much sugar! Prep | Time5 mins Cook | Time10 mins Course: Dessert Keyword: cookie, dark chocolate, pumpkin, whole wheat Servings: 2 dozen Author: Bailee Hart
½ cup butter
⅓ cup coconut sugar
¾ cup pure maple syrup
1 cup pumpkin, pureed
2 ½ cups whole wheat pasty flour (or almond flour)
1 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
½ tsp allspice
½ tsp nutmeg
½ tsp sea salt
½ cup dark chocolate chunks (or cacao nibs)
Preheat oven to 350°
Cream butter, coconut sugar, and maple syrup together.
Add egg, pumpkin, and vanilla to mixture.
Mix dry ingredients together in a separate bowl, the slowly add to wet ingredients and mix well until a dough forms.
Drop by spoonful onto prepared cookie sheet.
Baked for 10 minutes. Let cool, and then enjoy!
Notes Add healthy fats and plant-based protein to this recipe by tossing in any nuts you may have on hand like pecans or walnuts.
Try using pumpkin in your next dessert, soup or salad recipe to change things up. What is your favorite way to use pumpkin?
Write a comment below to let me know what you want to see from me?