Pumpkin Chocolate Chip Cookies

As you all must know, pumpkins are here. They are in our lattes. They are on our doorsteps. They are even on our faces for goodness sake! Heck, I’m not complaining. Love me some punkin! That’s why these cookies were calling my name from my recipe book. “Oh hey – Laura! Remember how good we were last year? Don’t you want to make us again?” Yes, yes I do cookies.

I’m not sure where I got the original recipe, but I’ve had it floating around for years. When I reviewed it this year however I took note of the massive quantities of sugar and butter in the recipe. Eep. Since I do my best to lighten up / healthify recipes, I knew this one could benefit from a sweeter salt makeover.  I reduced the amount of sugar and added some maple syrup. I used 2/3 whole wheat to 1/3 ap flour. I cut the amount of butter by half and added in a mashed banana. I know what you’re thinking “banana? pumpkin? huh?” Trust me. I look at banana much like apple sauce in baking. It adds moisture and sweetness and you don’t really taste it unless you add a lot. There really is no hint of nanner in these cookies. Just pillowy, pumpkiny delightfulness.

Apologies for the blurry phone picture. For some reason my camera has gone missing. Erg.

Pumpkin Chocolate Chip Cookies

1 stick of softened butter
1 mashed banana
1 cup canned pumpkin
1/2 cup brown sugar
1/2 cup white sugar
1/4 cup maple syrup
2 eggs
1 tsp. vanilla extract
2 cups whole wheat flour
1 cup ap flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. ginger powder
1/4 tsp. nutmeg
1/4 tsp. allspice (or cloves)
1-1.5 cups (I may have used closer to 1.5) dark chocolate chips

1.) Pre-heat oven to 350*. Line sheet pans (I used two pans at a time to reduce the amount of batches from 4 to 2) with silpat or parchment paper.
2.) Cream the butter and sugar until light and fluffy. Add in the banana, pumpkin, maple syrup and eggs.
3.) In another bowl, sift together the dry ingredients. Add by the cup to the wet mixture to combine.
4.) Stir in the chocolate chips.
5.) Plop rounded tablespoons on to the baking sheets. Bake for 15 minutes.
6.) Once baked, allow to rest on the sheets for a few minutes then transfer to baking racks.
7.) Attempt to not them all at once.

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About sweetersalt

Salt = sodium = bad. Sweet = calories = bad. Well, isn't that just a bleak outlook. I firmly believe that without salt and without sweet we all just live in a world of lettuce. Plain lettuce. Fun? No. This blog is about life. Namely, my life. But, not that specific. I myself am simply not that interesting. I live an ordinary life, work an ordinary job and do ordinary things. But... life is all about experiencing that feeling you get when you really, really like something. If you don't feel a little warm in your heart when you walk into a farmer's market or try on a piece of beautiful clothing that fits you perfectly (that just so happens to be a great deal!) then you should probably keep on a' movin' from my little plot of internet. Sweeter salt is my metaphor for the good things in life, sprinkled over everything in moderation. Banana? Kinda boring. Banana smoothie - yum! White tank top? Yawn. Statement necklace layered over said tank - now we're talking! I live in Portland, Maine. I love cooking, eating out, riding my bike and approachable fashion. This blog does not chronicle my every waking moment. This is because you will probably not be entertained by the 10th day in a row that I eat the exact same salad for lunch. It does chronicle a healthy, active, fun-filled, colorful lifestyle, in Portland and beyond. It also covers dogs. Cute ones mostly.
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6 Responses to Pumpkin Chocolate Chip Cookies

  1. Jess says:

    Do you use real pumpkin or canned pumpkin? And how much? These sound gooooood!!!

  2. Andrea says:

    Franklin probably ate it….the camera I mean.

  3. Caroline says:

    I will definitely be giving this recipe a try! I love pumpkin chocolate chip cookies but the hand-me-down recipe I use calls for shortening (ack!)–time to lighten it up a bit.

  4. molly l says:

    found your recipe through your comment on CNC- wow, these are AMAZING! more cakey than dense (i guess that’s the banana?) but seriously like little pillows of pumpkin pie heaven. i was out of chocolate chips so i used raisins, walnuts & pecans. THANK YOU for this delicious recipe! ::wanders off to find pumpkin butter to dip these in::

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