Eat Well to Be Well Recipe: Soft Pumpkin Cookies with Chocolate Chips – Osage County Online | Osage County News

Eat Well to Be Well Recipe: Soft Pumpkin Cookies with Chocolate Chips

Flavorful and pillowy soft, these pumpkin cookies are an irresistible fall treat!

Every household should have a top-notch recipe for soft pumpkin cookies. This recipe will become a family favorite when the leaves change colors and there’s a crisp, autumnal feeling in the air. Serving a plate of these soft pumpkin cookies with chocolate chips will be a delicious treat on chilly fall days!

If you like oh-so-soft cakelike cookies, this one is it. Pumpkin pie spice along with 100 percent pumpkin puree and lightly sweetened with brown sugar, this cookie will practically melt in your mouth with the delicate flavors of fall.

Soft pumpkin cookies’ nutritional vibes

When reading the ingredients for this recipe, you will notice I used 100 percent stone-ground whole wheat flour. You can certainly use regular “whole wheat flour,” but I chose this ingredient instead. Whole grains provide valuable nutrients compared to refined grains (e.g. white bread or white rice). These nutrients include many B vitamins, protein, fiber, iron, some calcium, and other various minerals.

You may also wonder, “What’s the difference between whole wheat flour and 100 percent stone ground whole wheat flour,” here’s your answer: Depending on the brand, 100 percent stone ground whole wheat flour is made from hard red wheat with the bran and germ, components of a wheat kernel, still intact. Whole wheat flour is also considered a “whole” grain. Why is this important? According to The Whole Grains Council:

“Refining grains normally removes the bran and the germ, leaving only the endosperm (the three parts of a grain kernel). Without the bran and germ, about 25 percent of a grain’s protein is lost, and the nutritional content of up to 17 key nutrients are also greatly reduced.” Yikes!

100 percent stone ground whole wheat flour is slightly higher in protein, and bread bakers often prefer it for consistent, high-rising loaves of bread. However, I also used it in this recipe, and the finished product came out great. But if you prefer to use whole wheat flour instead, that’s good also.

Did you know that pumpkin puree is packed with nutrients? It’s a great source of the mineral potassium, which helps muscles function properly and keeps your blood pressure in check. Plus, pumpkin’s vibrant, eye-catching orange hue comes from a pigment called beta-carotene. This nutrient is crucial for maintaining good health, as it converts into vitamin A in our bodies. Vitamin A is essential for good eyesight, a robust immune system, healthy skin, and healthy mucus membranes.

Now that you know of some of the health benefits of taking a bite of this delicious cookie, let’s turn our attention to making the recipe!

Soft Pumpkin Cookies with Chocolate Chips
Serving size: 2 cookies

Ingredients

  • 2/3 cup 100 percent stone ground whole wheat flour
  • 2/3 cup almond flour
  • 1/4 cup old-fashioned oatmeal
  • 1 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 3/4 cup canned pumpkin puree
  • 3 tablespoons melted butter
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 2/3 cup chocolate chips or mini chocolate chips

Directions

  1. Preheat oven to 350 degrees F. Cover 2 baking sheets with parchment paper.
  2. In a large bowl, whisk together thoroughly 100 percent stone ground whole wheat flour, almond flour, oatmeal, pumpkin pie spice, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk together thoroughly brown sugar, eggs, pumpkin puree, butter, oil, and vanilla.
  4. Add wet ingredients to dry ingredients whisking together until well-combined.
  5. Stir in chocolate chips.
  6. Drop batter with a 1.5 inch cookie scoop onto the prepared baking sheets, spacing cookies about 1 1/2 inches apart.
  7. Bake for 10-13 minutes or until firm to the touch and lightly golden brown.
  8. Remove from oven and wait about 5 minutes before transferring cookies to a wire rack to cool.
  9. Allow cookies to cool at least 3 hours before storing.

Note: Once cookies are completely cool, store loosely with waxed paper between the rows of cookies for up to 3 days. The cookies can also be made ahead and frozen. Add in to batter chopped apricots, dried cranberries, or chopped walnuts if desired.

Nutrition: Calories, 134; Total Fat, 6 grams; Protein, 2 grams; Carbohydrates, 18 grams; Cholesterol, 24 milligrams; Fiber, 4 grams; Sodium, 120 milligrams


Cheryl Mussatto MS, RD, LD is a registered dietitian with a master’s degree in dietetics and nutrition from the University of Kansas, and a bachelor’s degree in dietetics and institutional management from Kansas State University. She is a outpatient clinical dietitian for local clinics, and a freelance health and nutrition writer. She is the author of The Nourished Brain: The Latest Science On Food’s Power For Protecting The Brain From Alzheimers and Dementia, The Prediabetes Action Plan and Cookbook and The Heart Disease Prevention Cookbook. Visit her website www.eatwelltobewellrd.com.


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