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Yields: 33 cookies

INGREDIENTS:

1 cup pumpkin puree

1 cup sugar of choice

1/4 cup avocado oil

1/4 cup unsweetened applesauce

1 teaspoon vanilla

1 large egg

2 cups white whole wheat flour

2 teaspoons baking powder

1 teaspoon cinnamon

½ teaspoon salt

1 teaspoon baking soda

1 teaspoon 1% milk or almond milk

1 cup dark chocolate chunks or chips (I did half mini semi sweet chocolate chips and half dark chocolate chunks)

INGREDIENTS:

Heat oven to 375 degrees. Line cookie sheets with parchment paper sheets (or lightly grease the cookie sheet with cooking spray if you don’t have parchment paper).
In the bowl of a stand mixer with paddle attachment combine pumpkin, sugar, oil, applesauce, vanilla and egg. Mix until well combined.

In a separate bowl, whisk together the flour, baking powder, cinnamon and salt. In another small bowl, dissolve the baking soda with the milk. Add both the dry flour mixture and the wet baking soda mixture to the pumpkin mixture. Mix well until incorporated. 

Add in the chocolate chips and stir until evenly combined.

Using a small cookie scoop(medium scoop is equal to 1 tablespoon), drop mounds of the cookie dough on the prepared cookie sheets.

Bake for 10 to 12 minutes. Allow the cookies to cool for slightly before removing to a wire rack to cool completely.

** Original Recipe was adapted from A Family Feast.