With mornings here in Durham positively chilly, my cravings have turned toward fall. Being a native New England-er, autumn is my favorite season. I love taking long walks in the woods and finding fall treasures, and I love coming home to cook and bake with fall flavors.  Here are two healthy and tasty recipes to inspire you on this beautiful fall day.  Both of the recipes come from a list of 36 healthy snack recipes for fall from the website Greatist, a great source of holistic health tips. Happy baking (and snacking)!

Healthier Pumpkin Chocolate Chip Cookies by Perry Santanachote

What You’ll Need:

• 1 stick unsalted butter at room temperature (or 1/2 cup unsweetened applesauce)
• 1 1/2 cup sugar
• 1 cup canned pumpkin
• 1 large egg
• 1 teaspoon vanilla
• 2 cups whole-wheat flour (or a half white flour, half whole-wheat mix)
• 1/2 cup flaxseed meal (optional — if you omit, add an extra 1/2 cup of flour!)
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• 3/4 cup  dark chocolate chips
• 1/4 teaspoon salt (optional)

What to Do: 

1. Set oven to 300 degrees. Line baking sheet with parchment paper.
2. Whisk flour, baking soda, baking powder, pumpkin pie spice, and salt (if using) together in medium size bowl. Set aside.
3. Mix the sugar and butter together with an electric mixer at medium-high speed until light and fluffy (about 4 or 5 minutes).
4. Add pumpkin, egg, and vanilla to the sugar and butter and mix at low speed until thoroughly blended. Mixture will look curdled. (Don’t panic.)
5. Slowly add the dry ingredients at low-medium speed until just combined.
6. Stir in the chocolate chips.
7. Use a large cookie scoop (or ice-cream scoop) to form cookies. Space them two inches apart on baking sheet.
8. Bake for 22-24 minutes, or until the edges begin to turn golden brown. Let sit for a few minutes, and then transfer to a wire rack to finish cooling.