Pumpkin Chocolate Chip Muffies

Technically, these are “cookies” but they have such a cakey texture that I think they should be called “Muffies”. I love these treats. The dark chocolate morsels absolutely make the recipe stellar. I didn’t have the supplies on hand to healthify this recipe, but after the original recipe, I posted how you can lower the calories and add a few more vitamins, you know…if you feel so compelled. Enjoy!

Fall Pumpkin-Chocolatey goodness

1 Cup Canned Pumpkin (*NOT Pumpkin Pie Filling!!)
1 Cup white sugar
1/2 Cup vegetable oil
1 egg
2 Cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 Tablespoon vanilla
2 Cups Hershey’s Special Dark Chocolate Chips


1. Combine pumpkin, sugar, oil and egg. In a separate bowl, stir together flour, baking powder, cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to the pumpkin mixture and mix well.

2. Add vanilla and chocolate chips.

3. Drop by spoonfuls onto greased cookie sheet and bake at 350 for 15 minutes or until lightly brown. You don’t want to undercook these because remember, they are more like cake than a cookie. They will be gross…trust me.

Healthified Swaps:

substitute 2 Cups of whole wheat flour for the all-purpose
substitute 1/2 Cup of applesauce for the vegetable oil
substitute 1/4 Cup of EggBeaters for the egg


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