Whole Wheat Chocolate Chip Pumpkin Spice Cookies
Enjoy the warm, comforting flavors of fall with these Whole Wheat Chocolate Chip Pumpkin Spice Cookies. This updated version of a classic recipe incorporates wholesome whole wheat flour and nutty wheat germ, giving you a deliciously chewy and satisfying cookie without sacrificing flavor. The addition of pumpkin puree not only adds moisture but also infuses these cookies with a delightful taste of pumpkin spice. Perfect for any occasion, they're packed with delicious chocolate chips that melt in your mouth. These cookies are a guilt-free treat that everyone will love!
N/A
Servings
30
Calories
15
Ingredients
Ingredients
All-purpose flour
2 1/4 cups (Measured and sifted)
Whole wheat flour
2 1/4 cups (Measured and sifted)
Wheat germ
1/2 cup (Plain)
Baking powder
2 teaspoons (Plain)
Baking soda
2 teaspoons (Plain)
Cinnamon
2 teaspoons (Ground)
Nutmeg
1 teaspoon (Ground)
Salt
1/2 teaspoon (Plain)
Granulated sugar
3 cups (Plain)
Vegetable oil
1 cup (Plain)
Egg
1 (Beaten)
Egg substitute
1/4 cup (Plain)
Vanilla extract
1 teaspoon (Plain)
Pumpkin puree
5 cups (Plain)
Chocolate chips
12 ounces (Semi-sweet)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Line a cookie sheet with parchment paper or grease it lightly to prevent sticking.
3
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, wheat germ, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. Set aside.
4
In another bowl, combine the granulated sugar, vegetable oil, egg, egg substitute, and vanilla extract. Beat the mixture until it is smooth and creamy. Then, gently fold in the pumpkin puree until the mixture is homogeneous.
5
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix. Lastly, fold in the chocolate chips until evenly distributed throughout the dough.
6
Drop teaspoonfuls of the cookie dough onto the prepared cookie sheet, spacing them about 2 inches apart to allow for spreading.
7
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops are lightly golden.
8
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information
1.5g
Fat
0.35g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Whole Wheat Chocolate Chip Pumpkin Spice Cookies?
These are a fall-themed cookie made with whole wheat flour, wheat germ, pumpkin puree, and chocolate chips for a chewy, satisfying treat.
What temperature should I preheat the oven to?
The oven should be preheated to 350°F (175°C).
How do I prevent the cookies from sticking to the baking sheet?
Line the cookie sheet with parchment paper or grease it lightly before placing the dough.
What types of flour are used in this recipe?
This recipe uses a combination of 2 1/4 cups of all-purpose flour and 2 1/4 cups of whole wheat flour.
What is the purpose of adding wheat germ?
Wheat germ adds a nutty flavor and increases the nutritional value of the cookies.
What spices give these cookies their pumpkin spice flavor?
The cookies are flavored with 2 teaspoons of ground cinnamon and 1 teaspoon of ground nutmeg.
How do I prepare the wet ingredients?
Combine granulated sugar, vegetable oil, egg, egg substitute, and vanilla extract, beating until smooth, then fold in the pumpkin puree.
How much pumpkin puree is required?
This recipe calls for 5 cups of pumpkin puree.
What kind of chocolate chips should I use?
The recipe recommends using 12 ounces of semi-sweet chocolate chips.
When should I add the chocolate chips to the dough?
Fold in the chocolate chips at the very end after the dry and wet ingredients are just combined.
How much dough should I use for each cookie?
Drop teaspoonfuls of the cookie dough onto the prepared cookie sheet.
How far apart should I space the cookies?
Space the dough drops about 2 inches apart to allow for spreading during baking.
How long do the cookies need to bake?
Bake the cookies for 8-10 minutes.
How can I tell when the cookies are finished baking?
The cookies are done when the edges are set and the tops are lightly golden.
What is the cooling process for these cookies?
Let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
How many calories are in one cookie?
Each cookie contains approximately 30 calories.
What is the fat content per serving?
There is 1.5g of fat per serving.
How much protein is in each cookie?
Each serving contains 0.35g of protein.
Is there an egg substitute used in this recipe?
Yes, the recipe uses 1/4 cup of egg substitute in addition to one whole egg.
What kind of sugar is used?
The recipe calls for 3 cups of granulated sugar.
What type of oil is used?
1 cup of vegetable oil is used as the fat source in this recipe.
Is salt included in the ingredients?
Yes, 1/2 teaspoon of salt is included to balance the flavors.
Does the recipe use baking powder or baking soda?
The recipe uses 2 teaspoons of both baking powder and baking soda.
What is the total number of ingredients?
There are 15 distinct ingredients in this recipe.
Are these cookies considered a fall recipe?
Yes, they are tagged as fall recipes due to the pumpkin and spices.
What texture can I expect from these cookies?
The cookies are described as deliciously chewy and satisfying.
Can I overmix the dough?
You should be careful not to overmix; combine the dry and wet ingredients just until mixed.
What is the preparation for the flour?
Both the all-purpose and whole wheat flours should be measured and sifted.
Is vanilla extract used?
Yes, 1 teaspoon of vanilla extract is added for flavor.
Are these cookies guilt-free?
They are described as a guilt-free treat because they use whole wheat flour and wheat germ.