Whole Wheat Pumpkin Chocolate Chip Cookies

Preheat the oven to 375ºF. Combine the pumpkin, butter, and sugar (or Stevia in the raw). In a separate bowl, combine the flour, salt, cinnamon, baking powder and baking soda. Once combined, add the dry mixture to the wet and mix to combine. Then add the chocolate chunks. Once the chocolate is mixed in, take a medium cookie scoop (or melon-baller, but I find the cookie scooper works really well for this) and scoop out full scoops (about 1 tablespoonful) onto a cookie sheet.

Once your pan is full, bake at 375ºF for 12-14 minutes or until cookies are firm and lightly browned.

You’ll find that these are a little dryer than cookies made with white flour, but the whole wheat flour/pumpkin combination with the cinnamon is so good!