A great and healthy cookie to make your holidays special for your little ones! Lots of healthy pumpkin added to the traditional chocolate chip cookies.
- 2 sticks unsalted butter, room temperature
- 3/4 cup light brown sugar
- 1/2 cup regular sugar
- 2 teaspoons maple syrup
- 2 teaspoons vanilla extract
- 1 egg, room temperature
- 1 can pure pumpkin (not pumpkin pie filling)
- 2 cups all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 cup mini chocolate chips
Preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone mat and set aside.
In a hand or stand mixer, cream together butter, brown sugar, and regular sugar for approximately 3 minutes, scraping down the sides of the bowl as needed. Add maple syrup and beat for an additional minute. Add vanilla and egg and beat on medium-high for 2 minutes. Add pumpkin and beat until well blended, about 2 minutes.
In a separate bowl, stir together flour, salt, baking powder, baking soda, and cinnamon. Add the wet ingredients and mix on low until dough forms, about 1 minute. Fold in chocolate chips. Cover dough in plastic wrap and refrigerate for 1 hours.
After an hour, scoop out 2 tablespoon portions of dough and roll into balls before placing 2 inches apart on prepared baking sheets.
Bake until edges have slightly browned (makes about 35-37 cookies)