Sunday, August 4, 2013

Ready For Fall with Healthier Pumpkin Cookies

Nonstop. All day.  That's how we roll.   Me and my three little boys hit up Legoland for an early morning playdate. We got home around noon and I got to work prepping our Sunday dinner. 
I used to hate Sundays -- for a decade in my 20s it meant I likely had a hangover and for a couple of years in my early 30s it meant work was the next day. 
That's now changed and Sunday is family day to me.   I get the house in order, listen to the italian music station, look out in the backyard at my kids playing while cooking up a storm. 
The cooler (80s!) weather has me in the mood for Fall, so I made a roast chicken, string bean and fresh corn casserole and crockpot sweet potatoes with peaches.
Sunday's are also special because they are the only day I make dessert, so with today's Fall theme I decided to make pumpkin chocolate chip cookies. 
These cookies are not like regular chocolate chip cookies, so get that out of your head.  These are puffy, soft, chewy and a bit healthier than the traditional cookies that use butter, oil or shortening since I used unsweetened applesauce in place of those ingriedients.

Pumpkin Cookies with Chocolate Chips
2 eggs
1 1/2 cups sugar
15 oz canned pumpkin puree
1 cup unsweetened applesauce
4 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 cups chocolate chips

Mix together wet ingredients until well mixed.  Add flour, baking soda and cinnamon and mix well.  Fold in chocolate  chips. 
Using a cookie scoop drop on greased baking sheet. 
Bake 375 for 8-10 minutes.
Cool on wire rack.

My kids loved them!  Now off to finish prep for the week ahead!

Get it done tip:  I do the food shopping Sunday and plan our dinners that have perishable ingredients earlier in the week to ensure nothing goes to waste.

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