Pumpkin Chocolate Chip Cookies

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
About 3 dozen cookies

Chefs and culinary instructors at the CIA have been instrumental in developing healthier kids items that can go on restaurant menus. Adding canned pumpkin to chocolate chip cookie batter adds extra vitamins to a well-loved treat. Whole-wheat flour also raises the nutrition profile. Raisins or other dried fruits can stand in for the chocolate chips.

Ingredients

1 cup whole-wheat flour
1 cup all-purpose flour
¾ tsp. baking soda
¾ tsp. baking powder
½ tsp. kosher salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
2/3 cup room temperature butter
1 cup tightly packed brown sugar
1 cup unsalted canned pumpkin
2 large eggs, at room temperature
1 tsp. vanilla extract
2/3 cup miniature dark chocolate chips

Steps

1. Preheat oven to 375°F. Line baking sheets with parchment paper or lightly spray with cooking spray. Combine whole-wheat flour, all-purpose flour, baking soda, baking powder, salt, cinnamon and nutmeg in a large bowl. Whisk to mix the ingredients; set aside.

2. In a stand mixer fitted with paddle attachment, cream together butter and brown sugar on med. speed for 3 min., or until very light and smooth. Scrape down bowl once to blend evenly.

3. On med. speed, add pumpkin, eggs and vanilla extract; blend until well-combined (the mixture may appear curdled or broken, but this is okay), about 3 min. Scrape bowl down once or twice to blend evenly.

4. On low speed, add reserved flour mixture until just blended, about 2 min. Add chocolate chips and continue to mix until they are evenly distributed in the batter, about 30 sec.

5. Drop batter into mounds (about 2 tbsp. each), 2 in. apart onto prepared baking sheets. Cookies will spread when they bake.

6. Bake until bottoms are golden brown, about 15 min. Transfer to wire racks and let cookies cool completely. Store in an airtight container for up to 3 days.

Recipe by Culinary Institute of America, Hyde Park, N.Y.

More From FoodService Director

Industry News & Opinion

In an effort to reduce turnover, lunchroom supervisors at elementary schools in a Chicago-area district will see an increase in pay at the start of the new school year, the Chicago Tribune reports .

The board of education for Park Ridge-Niles School District 64 on Aug. 8 approved a proposal to increase wages for those supervisors, boosting starting pay from from $12 to $14 an hour. Returning employees who already earn above the new rate will see an hourly increase of 2%.

Assistant Superintendent for Human Resources Joel Martin said he hopes the increased wages will allow...

Ideas and Innovation
coffee shop trailor graphic

A familiar face is coming to the roads of Rutgers University this fall: the Starbucks mermaid. The New Brunswick, N.J.-based school is testing a Starbucks truck throughout the upcoming semester, NJ.com reports . The company began testing trucks on college campuses in 2014, and now has mobile locations at Arizona State University, James Madison University in Virginia, East Carolina University in North Carolina and Sacramento State in California.

The trucks will serve the full lineup of Starbucks beverages that’s available at the outlet’s brick-and-mortar location at Rutgers,...

Industry News & Opinion

A study from Virginia Tech has found a connection between school meal participation and obesity in students. From data that predates the Healthy, Hunger-Free Kids Act , the findings raise questions over whether nutrition standards go far enough.

The research evaluated data from 1998 to 2007, comparing first through eighth grade students who partook in free and reduced-price lunch and those who qualified but opted out. Wen You, associate professor in the Department of Agriculture and Applied Economics at Virginia Tech, says she expected to validate theories that increased breakfast...

Industry News & Opinion

Buffalo Public Schools is turning to local chefs and a little competition to help create new menu items, the Buffalo News reports .

In October, local chefs will compete against each other and a team of seven to 10 students led by chef Bobby Anderson, a former contestant on “Hell’s Kitchen,” to create lunch recipes that comply with USDA nutritional requirements and use seasonal produce sourced locally.

“This Chef Challenge is another way to engage our youth in a fun, friendly competition with local area chefs who can help create appealing recipes that will be incorporated...

FSD Resources