Pumpkin Chocolate Chip Cookies

These pumpkin chocolate chip cookies are a great, healthy alternative to traditional chocolate chip cookies.

They aren't exactly a diet food, but these pumpkin cookies are chock full of nutrition. Be sure to use the white whole wheat flour, rather than regular whole wheat flour. It's lighter and makes a tastier, more cake-like cookie.

Pumpkin Chocolate Chip Cookies

• 1 cup canned pumpkin puree
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1/2 cup butter or trans-fat-free margarine
• 1 egg
• 1 tsp. baking soda
• 1 tsp. milk
• 1/2 cup white whole wheat flour
• 1-1/2 cups unbleached white flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1-1/2 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1/4 tsp. nutmeg
• 1 Tbsp. pure vanilla extract
• 1 cup semisweet or dark chocolate chips
• 3/4 cup chopped walnuts

Preheat oven to 350 degrees. Spray two cookie sheets with nonstick spray. In a large bowl, cream together pumpkin, sugars, butter and egg. In a small dish, dissolve baking soda into milk. Set aside. In a separate bowl, stir together flours, baking powder, salt and spices. Add baking soda mixture to flour mixture.

Add flour mixture to pumpkin mixture, stirring until just combined. Be careful not to overmix or the batter will get tough. Add vanilla extract, chocolate chips and walnuts. Drop by rounded spoonfuls onto prepared cookie sheets. Bake 10-12 minutes or until lightly browned.

Makes 24. Per serving: 174 calories, 8 g fat, 0 trans fat, 19 g cholesterol, 194 mg sodium, 2 g fiber, 2 g protein, 34% Vitamin A, 4% Calcium, 6% Iron

Check out these other pumpkin recipes:

• low fat pumpkin bread
• pumpkin cream cheese carrot bars
• pumpkin scones
• pumpkin cookies with orange glaze
• pumpkin seeds

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