Whole Grain Pumpkin Chocolate Chip Cookies

Whole Grain Pumpkin Chocolate Chip Cookies

pumpkin chocolate chip cookies, a knockout bake sale recipe

If you are looking for a knockout bake sale contribution, this Pumpkin Chocolate Chip Cookie is a good one! It is gorgeous, delicious, and you can make it ahead, freeze the dough, and bake it off when you need it. For the chronically disorganized **pointing to myself** this is a dream scenario. 

I like to bake over here at Modern Moms Kitchen Academy, and my favorite way to create new recipes  is to scour baking blogs for inspiration and then blend/overhaul several recipes to make my perfect version. Here is what I alway adjust when scouting new baking recipes. 

  1. I lower the amount of sugar 
  2. I substitute in whole grain ingredients, or alternative flours when possible, and only if they enhance the flavor. My favorite substitutes to use are, oat flour, King Arthur White Whole Wheat Flour, almond flour, and coconut flour. 
  3. I eliminate any fussy steps that aren't critically needed. I am a working mom-there is just no room for perfection in my kitchen. 

Creating this Pumpkin Chocolate Chip Cookie, I used this recipe from Sallys Baking Addiction as a jumping off point. I adjusted her recipe to the point that it is now my own creation, but I LOVE her tip on patting dry the pumpkin puree and recommend you do it as well. It creates a less cakey, and more chewy texture. Although, I find my Pumpkin Chocolate Chip Cookies still leans toward the cakey side, so keep that in mind.

Check out Sallys Baking Adddiction pumpkin patting technique here.


ABOUT THIS COOKIE

  • soft
  • texture is in-between cake-y and chewy
  • it sneaks in whole grains
  • has moderate amount of sugar compared to other cookies
  • has a mild pumpkin flavor and is not overwhelming
  • can easily be made ahead, frozen, and bake off whenever you need it. 

Pumpkin Chocolate Chip Cookies

To Make-Ahead and Freeze

make-ahead and freeze pumpkin chocolate chip cookie


  1. Scoop out a portion of the prepared cookie dough and place onto about a one foot length of plastic wrap. Fold plastic wrap over dough and gently shape dough into a log by pressing and rolling it into shape with the plastic wrap. Once shaped into a 2 in. diameter log finish wrapping it tightly with the plastic wrap and use an addition sheet if you need. If you are not going to use the dough for several weeks, I would also take the wrapped dough and place it in a freezer storage bag for more protection. 

  2. To bake from frozen: Method 1: Slice frozen cookie dough into 1/4 inch disc shapes, place onto prepared baking sheets as described above and bake until cookies are set and lightly browned. This will take 12 minutes or longer as described above, depending on your oven. Method 2: Thaw dough. Bake exactly as described above. 



  1. Scoop out a portion of the prepared cookie dough and place onto about a one foot length of plastic wrap. Fold plastic wrap over dough and gently shape dough into a log by pressing and rolling it into shape with the plastic wrap. Once shaped into a 2 in. diameter log finish wrapping it tightly with the plastic wrap and use an addition sheet if you need. If you are not going to use the dough for several weeks, I would also take the wrapped dough and place it in a freezer storage bag for more protection. 
  2. To bake from frozen: Method 1: Slice frozen cookie dough into 1/4 inch disc shapes, place onto prepared baking sheets as described above and bake until cookies are set and lightly browned. This will take 12 minutes or longer as described above, depending on your oven. Method 2: Thaw dough. Bake exactly as described above. 

Need more make-ahead and freeze goodies?  

To Make-Ahead and Freeze
  1. Scoop out a portion of the prepared cookie dough and place onto about a one foot length of plastic wrap. Fold plastic wrap over dough and gently shape dough into a log by pressing and rolling it into shape with the plastic wrap. Once shaped into a 2 in. diameter log finish wrapping it tightly with the plastic wrap and use an addition sheet if you need. If you are not going to use the dough for several weeks, I would also take the wrapped dough and place it in a freezer storage bag for more protection. 
  2. To bake from frozen: Method 1: Slice frozen cookie dough into 1/4 inch disc shapes, place onto prepared baking sheets as described above and bake until cookies are set and lightly browned. This will take 12 minutes or longer as described above, depending on your oven. Method 2: Thaw dough. Bake exactly as 
Pumpkin Chocolate Chip Cookie, A knockout bake sale cookie.
Whole Grain Pumpkin Chocolate Chip Cookies
Print Recipe
Servings Prep Time
24 cookies 15
Cook Time
12-15 minutes
Servings Prep Time
24 cookies 15
Cook Time
12-15 minutes
Pumpkin Chocolate Chip Cookie, A knockout bake sale cookie.
Whole Grain Pumpkin Chocolate Chip Cookies
Print Recipe
Servings Prep Time
24 cookies 15
Cook Time
12-15 minutes
Servings Prep Time
24 cookies 15
Cook Time
12-15 minutes
Ingredients
Servings: cookies
Instructions
  1. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
  2. Whisk the AP flour, whole wheat flour, baking soda, cinnamon, nutmeg, salt, and oats together in a large bowl or a mixer. Set aside.
  3. Whisk the melted butter, brown sugar, granulated sugar, egg, blotted pumpkin, and vanilla extract together until combined. Pour into dry ingredients and mix everything together until completely combined. Fold in the chocolate chips.
  4. Using scoop or large spoon, measure about a heaping tablespoon of dough per cookie, and place a couple of inches apart on the baking sheets. These cookies do not spread much so flatten slightly into disc shapes. Bake for 12-13 minutes or until lightly browned on the sides.
To Make-Ahead and Freeze
  1. Scoop out a portion of the prepared cookie dough and place onto about a one foot length of plastic wrap. Fold plastic wrap over dough and gently shape dough into a log by pressing and rolling it into shape with the plastic wrap. Once shaped into a 2 in. diameter log finish wrapping it tightly with the plastic wrap and use an addition sheet if you need. If you are not going to use the dough for several weeks, I would also take the wrapped dough and place it in a freezer storage bag for more protection.
  2. To bake from frozen: Method 1: Slice frozen cookie dough into 1/4 inch disc shapes, place onto prepared baking sheets as described above and bake until cookies are set and lightly browned. This will take 12 minutes or longer as described above, depending on your oven. Method 2: Thaw dough. Bake exactly as described above.
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