2 ¼ cups
(9 ounces) whole wheat flour
1
teaspoon baking powder
½
teaspoon baking soda
½
teaspoon salt
1 ½
teaspoons Vietnamese cinnamon
½
teaspoon ground ginger
1 cup
(16 tablespoons, 8 ounces) unsalted butter, softened
½ cup (3
¾ ounces) brown sugar
½ cup (3
½ ounces) granulated sugar
15-ounce
can pumpkin
2 large
eggs
1
teaspoon pure vanilla extract
Grated
zest of 1 orange, optional
2 cups
(12 ounces) semisweet chocolate chips
1 cup (4
ounces chopped walnuts)
Preheat the oven to 375F. Lightly grease two baking sheets,
or line them with parchment.
Whisk together the flour, baking powder, baking soda, salt,
and spices.
 |
| Dry ingredients! |
In a separate bowl, beat together the butter and sugars. Scrape the
sides and bottom of the bowl, then beat in the pumpkin, eggs, vanilla, and
orange zest.
 |
| The pumpkin took a little bit more beating than the other stuff. |
Scrape down the bowl again, then add the dry ingredients, beating
until thoroughly combined. Stir in the chocolate chips and nuts.
 |
| I used a combination of regular-sized chocolate chips and miniature ones, which created a really neat texture. |
Using a tablespoon cookie scoop, drop the dough onto the
prepared baking sheets. Bake on the middle oven rack for 15 to 18 minutes,
until the cookies’ edges are lightly browned. Remove them from the oven, and
cool the cookies on the pans for 5 minutes before transferring them to racks to
cool completely.
 |
| Done! |
My Rating: 4/5 "These stay soooo moist and the pumpkiny, orangey flavor is just wonderful. A delicious spin on your standard chocolate chip deal that's great for any winter holiday!"
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