Ingredients
½cupwhole wheat pastry flour
½cupall purpose flour
¼tspBaking Soda
2tsppumpkin pie spice
⅛tspsalt
½cupgranulated sugar
½cupbrown sugar
2tbspbutter,melted
1egg white
2tbsppumpkin puree
1tspvanilla extract
½cupmini chocolate chips
Preparation
Preheat oven to 350 degrees F.
Line two cookie sheets with non-stick silicone baking liners such as Silpats or lightly spray cookie sheets with cooking spray.
In a large bowl, combine the flours, baking soda, salt, and pumpkin spice; stir to blend.
In another bowl, whisk the sugars, butter, egg white, pumpkin puree, and vanilla together until light and fluffy.
Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended.
If the batter looks more “crumbly” than smooth, add just a drop of water at a time until it smooths out.
Drop by level spoonfuls about 1-inch apart onto baking sheets.
Bake for 8 to 10 minutes.
Remove from the oven and let them stand for 5 minutes before removing the cookies from the pans to cool on wire racks.
