1 cup butter, softened
2 cups brown sugar
2 eggs
1 teaspoon vanilla
1 cup pumpkin puree
1 cup whole wheat flour
2 cups all-purpose UNBLEACHED flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 cup chopped pecans
2 cups chocolate chips
So, I opened the freezer up, racking my brain for the next recipe, and there it was: a pile of frozen Leftover Pumpkin! It’s definitely time to relive the good ol’ days of when the temperature was above the freezing mark, with the added bonus of making the whole house smell like autumn. These tender, cake-like cookies could almost be a light breakfast on the go, with all the vitamins and fiber of the pumpkin and whole wheat flour.
Photo by Sara K. 2014
DIRECTIONS
Preheat oven to 350°F. Cream together butter and brown sugar. Add eggs one at a time, mixing thoroughly after each addition. Mix in vanilla and pumpkin. In a large bowl whisk together flours, baking salt, salt, cinnamon, ginger, nutmeg and cloves. Gradually beat flour mixture into butter mixture, in about three additions. Fold in pecans and chocolate chips. Bake on parchment lined baking sheets for 5-6 minutes or until light brown around the edges.
