It’s Fall! I love the Fall! I love all the changing colors on the leaves, so bright and vivid, the crisp, cool air, pumpkins, the smell of baking and spices! Canned pumpkin is a wonderful thing and can be used in so many different ways. Over the past couple of weeks we have made honey sweetened chocolate chip pumpkin bread, whole wheat pumpkin pancakes (I’ll share both of these later…hopefully sooner rather than later since we’re in a good season for it), and honey sweetened carob/chocolate chip pumpkin cookies which is the recipe I am posting today. My family meaning my husband, myself and our five children LOVE all three of these recipes so I’m sure others will enjoy them too. AND because they’re honey sweetened, contain pumpkin and whole wheat flour and I used grain sweetened carob chips, I think they’re totally great for an after school snack.
Here are the ingredients: Whole white wheat flour, spelt flour(or white if you can’t come up with spelt flour; there is only a little), pumpkin, butter, vanilla, egg, carob or chocolate chips, baking soda and powder, salt, cinnamon, cloves, ginger and nutmeg.
First thing, preheat your oven to 350 degrees and line a couple of baking sheets with parchment paper; this makes clean up a cinch…no scraping/washing dirty cookie sheets! In a large mixing bowl or in a stand mixer(I use my bosch) you’re going to cream together your butter, honey, vanilla, pumpkin and egg.
Add in your flours, salt, soda and powder, and spices and mix. Stir in your baking chips. Notice I switched out my whisks for my cookie paddles once I creamed together the liquids. If you are using a bosch and you keep the whisks in, it’ll chop up your chocolate chips into little pieces.
Drop by the tablespoon full (I use my cookie scoop) onto your parchment paper-lined cookie sheet. I have large cookie sheets and can fit 16 on each. Put them in your preheated oven and cook for about 10-12 minutes until the edges on some of the cookies begin to turn lightly brown.
You can pull the entire parchment sheet onto a cooling rack. Try and let them cool a few minutes before you take a bite so you don’t burn your tongue…not that I’ve ever done that :). These soft, cakey, moist cookies are very yummy.
This recipe makes about 3 dozen cookies.
And here are a couple of my girls, just helping mom in the kitchen. Yes, they’re in costumes, but they like to dress up all year round and thankfully not in scary costumes :). Here’s our beautiful Snow White having a taste test. I think that smile means a thumbs up!
And this pretty ballerina has also got an apron on to protect half of her costume. I think she ate more of these than anyone, but that could be because she stays home with me all day and knows how to pull a chair up to the counter and so basically has unlimited access…if I really didn’t want her to eat them I’d hide them on top of the fridge, but like I said, whole wheat and honey sweetened pumpkin cookies seem pretty good to me!
Honey Sweetened Chocolate Chip Pumpkin Cookies
½ c butter, softened
¾ c honey (preferably raw)
1 egg (no hormones/cage free is nice)
1 tsp vanilla
1 c canned pumpkin (not the pumpkin pie spice can with additives)
2 c whole white wheat flour
½ c spelt flour (or white flour if you’re in a crunch, preferably unbromated)
1 tsp baking soda
1 tsp baking powder
½ tsp sea salt
1 tsp nutmeg
1 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
1 c chocolate or carob chips (I like to get the grain sweetened carob chips)
Preheat oven to 350 degrees. In large bowl cream butter, honey, egg, vanilla and pumpkin. Add all dry ingredients and mix well. Add chocolate/carob chips and stir to combine. Drop by Tbsp on cookie sheets lined with parchment paper. Bake 10-12 minutes. Yield about 3 dozen.