Pumpkin Chocolate Chip Cookies adapted from Martha Stewart’s recipe here: http://www.marthastewart.com/344840/soft-and-chewy-chocolate-chip-cookies
2 1/4 cups whole wheat flour
1/2 teaspoon baking soda
½ cup (1 stick) unsalted butter, room temperature
1 cup canned pumpkin
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
1 large egg
3 tablespoons egg white substitute
2 cups semisweet chocolate chips
Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and ½ of the pumpkin. Next cream the butter/pumpkin with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and egg whites and egg. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. The dough will be slightly dry at this point so you will add in the remaining ½ cup of pumpkin and then stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper. Flatten the dough slightly with the back of a spoon/scoop.
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week
Yields about 4 dozen cookies.