Ingredients
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2 ½ cup all-purpose flour
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½ cup whole wheat flour
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1 ½ teaspoon baking soda
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1 ½ teaspoon pumpkin pie spice
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½ teaspoon salt
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1 cup butter, softened
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1 cup granulated sugar
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1 cup packed brown sugar
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2 eggs
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1 ½ teaspoon vanilla
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1 cup canned pumpkin
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12 ounce chopped milk chocolate or semisweet chocolate
Directions
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Preheat oven to 350°F. Line cookie sheets with parchment paper; set aside. In a medium bowl combine all-purpose flour, whole wheat flour, baking soda, pumpkin pie spice, and salt; set aside.
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In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture and the chocolate.
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Drop dough in 2-tablespoon mounds 2 inches apart onto the prepared cookie sheets. Bake for 10 to 12 minutes or until edges are light brown. Cool on cookie sheets for 2 minutes. Transfer to a wire rack and let cool.
To Store:
Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition Facts (per serving)
| 111 | Calories |
| 5g | Fat |
| 15g | Carbs |
| 1g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 60 | |
| Calories 111 | |
| % Daily Value * | |
| Total Fat 5g | 6% |
| Saturated Fat 3g | 15% |
| Cholesterol 15mg | 5% |
| Sodium 85mg | 4% |
| Total Carbohydrate 15g | 5% |
| Total Sugars 10g | |
| Protein 1g | 2% |
| Calcium 10.1mg | 1% |
| Iron 0.4mg | 2% |
| Potassium 45mg | 1% |
| Folate, total 12.1mcg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.