1 ¾ cups canned or pureed pumpkin (1 – 396 ml. or 14 oz. can)
1 cup sugar
1 cup dark brown sugar, packed
¾ cup vegetable oil
1 tsp. salt
4 tsp. cinnamon
2 tsp. ground ginger – optional
2 tsp. vanilla
2 cups all purpose flour
2 cups whole wheat flour
4 tsp. baking powder
2 tsp. baking soda
2 cups chocolate chips or raisins – I used 1 cup of each
1 cup walnuts or pecans, toasted – 350 F for about 5 – 6 minutes – optional
Variation: Try using white chocolate chips and dried cranberries
Preheat oven to 375 F. Line cookie sheets with parchment paper or grease very lightly.
In large bowl of electric mixer, using the paddle attachment, mix pumpkin and sugars until well blended. Beat in eggs. Add oil, salt, cinnamon, ginger if using, and vanilla; blend well. Add flours evenly over the top, sprinkle baking powder and soda over, then mix well. Gently stir in chocolate chips, raisins, and toasted nuts to distribute evenly through the dough.
Drop by heaping teaspoonfuls onto prepared cookie sheets. Bake in 375 F oven for about 12 – 14 minutes. These cookies brown only lightly. Remove to wire rack to cook completely.