So it is September. Pumpkin lattes are being sold. It is fall. Or is it? It is always hard to tell when it is fall in Phoenix given the sun is usually shining and the temperature is usually above 100 degrees. The weather has cooperated a little though, it has been slightly overcast and rainy the last couple of days. So whether or not fall is here ... I decided it is time to embrace everything pumpkin and made whole wheat pumpkin chocolate chip cookies. These cookies are soft, chewy and yummy. Exactly what a pumpkin cookie should be.
Whole Wheat Pumpkin Chocolate Chip Cookies
Ingredients
1/2 cup semi-sweet chocolate chips
Dry Ingredients
1 1/2 cup whole wheat flour (1 cup soft wheat berries and 1/2 cup hard wheat berries)
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
Wet Ingredients
1/2 cup unsalted butter, melted
1/4 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla extract
6 Tbsp pumpkin puree
Directions
If you mill your own flour, grind your soft and hard wheat berries. I use my WonderMill on the pastry setting. Sift the flour once to make the dough less dense.
Mix the dry ingredients together in a bowl.
In another bowl mix together the sugar and melted butter until smooth. Then add the pumpkin puree and vanilla extract and whisk it all together.
Add the dry and wet ingredients together and mix.
Finally fold in the chocolate chips.
Let the cookie dough chill in the fridge for at least 30 minutes.
Pre-heat the oven to 350F.
Once the dough is chilled, roll the dough into balls and flatten a little on the prepared cookie sheet/baking stone.
Bake the cookies for 8-10 minutes. They may look soft and a little under baked when they are done, but if they are baked longer they will dry out.
Let the cookies cool on the cookie sheet.
Enjoy this taste of fall!
