Yes, it’s begun. Pumpkin season. I decided to ease into the pumpkin overload with the classic pumpkin cookie. The caveat here: these cookies have no butter or oil. They get their love from pureed pumpkin and greek yogurt. They ended up with a cake-like texture that I was not mad about. Plus, they are loaded with chocolate. Success.
Inspired by What’sGabyCooking
2 cups all purpose flour
1.5 teaspoon baking powder
1 teaspoon baking soda
0.5 teaspoon salt
1.5 teaspoon ground cinnamon
0.25 teaspoon ground ginger
0.25 teaspoon ground nutmeg
1 cup sugar
0.5 cup greek yogurt (I used whole milk vanilla greek yogurt)
1 cup canned pumpkin
1 teaspoon vanilla extract
1.5 cup chocolate chunks (I chop up the giant Trader Joe’s bar)
Sift the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a medium bowl.
In a large bowl, combine the eggs and sugar, beating for 3 minutes until doubled in volume. Add the yogurt, pumpkin and vanilla until fully combined. Mix in flour and chocolate chunks. Refrigerate dough for two hours.
Scoop dough onto parchment lined baking sheets (I used an ice cream scoop). Bake for 16 minutes at 325 degrees. Let cookies cool before transferring to a cooling rack.