Pumpkin is another fall favorite of mine. It has a beautiful bright orange color (just like butternut squash!) thanks to the antioxidant beta carotene, important for immunity, and skin and eye health. It is also loaded with fiber and potassium. For this Thanksgiving, I whipped up some healthy fluffy pumpkin chocolate chip cookies for my family and they loved it! If you like soft, chewy cake-like cookies, this is the recipe for you!
Makes 16 cookies
- 2 tablespoon unsalted butter, softened
- 1/4 cup sugar
- 1/4 cup reduced fat plain greek yogurt
- 1/2 cup unsweetened applesauce
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 cup canned pumpkin
- 1 cup all purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 tablespoon pumpkin pie spice
- 1/2 Teaspoon cinnamon
- 1/2 cup-1 cup chocolate chips, some more for sprinkling on top
- Nonstick cooking spray or parchment paper
- Heat the oven to 350F. Line cookie sheets with parchment paper or spray with nonstick cooking spray.
- Using a mixer, beat the softened butter until smooth. Beat in the sugar, a little at a time, until the mixture is light and fluffy. Add the egg, vanilla, greek yogurt, applesauce and pumpkin puree and beat until well mixed together.
- In a large bowl, whisk together the flours, baking soda, salt, cinnamon, and pumpkin pie spice.
- Slowly add the flour mixture into the mixer. After cookie dough is well mixed, stir in the chocolate chips.
- Using an ice cream scoop, scoop the cookie dough onto the prepared cookie sheets. Sprinkle with additional chocolate chips if desired.
- Bake for 20 minutes, or until the cookies are slightly browned around the edges.
- Remove from the oven, let cool and enjoy!