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It’s the great pumpkin

Summer has come and gone and fall is here with treasured treats like apples & pumpkins. It is not even November yet and I have already made my pumpkin cookies more times than I can count. While arguably not the healthiest way to serve pumpkin, these cookies are one way to ensure a hefty serving of this nutrient rich vegetable. Why do I love pumpkin so? In addition to the multiple health benefits, the combination of dark chocolate & pumpkin is divine. Rich in cocoa phenols, dark chocolate contains potent antioxidants (i.e. disease fighters) Not to be outdone by chocolate, pumpkin offers a healthy dose of Vitamin A (great for vision) is a great source of fiber, is low in calories (only 49 per cup) & rich in the (cancer fighting) antioxidant beta-carotene.

Enjoy, but remember indulge in moderation (although easier said then done when it comes to this moist morsel),

Pumpkin Cookies

2 cups whole-wheat pastry flour (you can also do half all purpose, half whole wheat)
1 tsp cinnamon
½ tsp allspice
½ tsp ginger
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ cup butter, softened
1 cup packed brown sugar
1 cup canned pumpkin (can use fresh)
1 egg
¼ cup molasses
1 tsp vanilla
¾  cup dark chocolate chips (optional) or dried fruit

- Preheat oven to 350 ˚ F
- In a medium bowl stir together flour, cinnamon, allspice, ginger, baking powder, baking soda & salt. Set aside.
- In a large bowl, beat butter & brown sugar. Add pumpkin, egg, molasses and vanilla, beat until smooth.
- Add flour mixture and stir by hand just until combined.  Add chocolate chips and stir just until blended.
- Drop rounded spoonfuls of dough 2 “ apart on a cookie sheet (I bake on silpats).
- Bake for approximately 12 minutes.

Nutrition Facts: (one cookie):
Adapted from One Smart Cookie

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