It’s the first day of fall!! And as promised, I bring you my favorite cookies: Pumpkin Chocolate Chip. I get a special request for these cookies every time of year from my friend and new college freshman, Rachel. I had promised to make them in the fall time and give some as a college treat, so it was time!
I love these cookies not only because they are delectable, but also because I can add almost half whole wheat to make them healthier. Of course, the main star of these is the pumpkin. This beautifully orange squash is nutritionally packed!
Pumpkin is an excellent source of Vitamin A and a very good source of Vitamin C, potassium, and fiber. It also contains some folate, omega-3 fatty acids, copper and B vitamins. And it is low in calories and fat! The orange color is brought out by carotenoids, which help to fight cancer-causing oxidants, specifically those related to lung cancer. It may also help ease inflammation related with asthma and arthritis.
Pumpkin Chocolate Chip Cookies
(adapted from this recipe on Allrecipes.com)
- 1/2 cup shortening
- 1 1/2 cups white sugar
- 1 egg
- 1 cup canned pumpkin
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour (+ 2 Tbsp. for high-altitude)
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 cup semisweet chocolate chips
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
- Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks. Enjoy in moderation.
To your health,