Packed with fiber from whole wheat flour and flaxseed, these pumpkin pie–spiced cookies are the perfect guilt-free indulgence for the whole family.
2 cups white whole wheat flour
1/4 cup ground flaxseed
1/2 tsp salt
1 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp baking powder
3/4 cup (1 1/2 sticks) butter, melted
1 cup packed brown sugar
1 tsp vanilla extract
1 large egg
1/2 cup canned pumpkin puree
1 cup semisweet chocolate chunks or chips
In a medium bowl, combine the flour, flaxseed, salt, pumpkin pie spice, baking soda, and baking powder.
In a large bowl, whisk together the butter and sugar until combined. Stir in the vanilla, egg, and pumpkin purée. To bowl, mix in flour mixture until just incorporated. Fold in the chocolate until well distributed. Cover bowl with plastic wrap and refrigerate at least 30 min.
Preheat oven to 350°F. Onto 2 large cookie sheets, drop cookie dough by heaping tbsp or 1½ tbsp cookie scoop, spacing 1 inch apart. Bake 8–10 min., until edges are crisp and dough is set, switching racks halfway through.
Cool cookies on cookie sheets on wire racks 10 min. before removing.