Pumpkin Chocolate Chip Cookies

If you're a pumpkin fan, then pumpkin chocolate chip cookies are a must during the fall/winter! There are so many pumpkin cookie recipes out there, many of them quite delicious, but the one I tried before Christmas  (found here) couldn't have been any better. Plus, the cookies freeze perfectly (which was what I wanted) and are delightfully cakey. Yum!

As usual, I modified the original recipe to not use refined sugar and to use whole wheat flour. Please see it for tips on using shortening instead of butter.

Pumpkin Chocolate Chip Cookies
Yield: Makes 50 small cookies

1/2 c. raw sugar

1/2 c. honey
1 c. butter (see note in Advice section of original recipe)
1 egg
1 c. pumpkin puree (preferably made from your homegrown pumpkins!)
1 tsp. vanilla
2 c. whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
2 c. chocolate chips

Mix all ingredients. Scoop dough onto baking sheets lined with parchment paper (for easy cleanup).

Bake for 9-10 minutes at 350 degrees.