Pumpkin Chocolate Chip Date Cookies
October 19, 2024Who else craves that perfect blend of cozy fall spices and melty chocolate the moment autumn rolls around? These healthy pumpkin chocolate chip date cookies hit the spot!They’re made with pumpkin puree, wholesome whole wheat flour, naturally sweetened with dates, and infused with the perfect blend of cinnamon, ginger, nutmeg, and cloves.
Ingredients
- 1 cup whole wheat flour (120 g)
- 10 pitted medjool dates (95 g)
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp ginger
- ⅛ tsp cloves
- ⅛ tsp nutmeg
- ½ tsp kosher salt
- 1 stick butter, melted (113 g)
- ½ cup pumpkin puree (130 g)
- 2 TBS molasses (50 g)
- 2 tsp vanilla
- ¾ cup chocolate chips (145 g)
Instructions
- Heat your oven to 350°F (175°C). Line a cookie or baking tray with a silicone mat or parchment paper.
- In a food processor, process the whole wheat flour and dates together until the dates are mostly incorporated into the flour, but don’t process so much that the flour and dates become clumpy. The texture should look like damp sand. Next, pulse in the baking soda, cinnamon, ginger, cloves, nutmeg, and salt.1 cup whole wheat flour, 10 pitted medjool dates, 1 tsp baking soda, 1 tsp cinnamon, ½ tsp ginger, ⅛ tsp cloves, ⅛ tsp nutmeg, ½ tsp kosher salt
- In a large mixing bowl, whisk together the pumpkin puree, melted butter, molasses, and vanilla.1 stick butter, melted, ½ cup pumpkin puree, 2 TBS molasses, 2 tsp vanilla
- Add the flour and dates mixture to the wet ingredients. Use a rubber spatula to mix together. Fold in the chocolate chips.¾ cup chocolate chips
- Using about 2 tablespoons of dough for each cookie, form the cookie dough into a dozen squat discs that are each about 2” wide. Place discs about an inch apart on a cookie sheet.
- Bake for 12 - 15 minutes. Once just set in the center, remove from the oven and allow to cool for first 10 minutes on the baking tray and then let them finish cooling on a wire rack.