Pumpkin Chocolate Chip Cookies

December 07, 2012




I know..it's December.  Pumpkin is so...November. But, here's the thing.  I made pumpkin cookies for Thanksgiving. {Really yummy ones} and there was pumpkin puree left over.  It was tossed in the freezer until a decision could be made on what to do with it.   These cookies from Skinny Taste have been a regular item of ours for some time.  So, it was kinda a no-brainier to make them.  They are just soooo good, I needed to share them and didn't want to wait until next fall to do it.   If you have any leftover pumpkin puree sitting in your freezer or your pantry, give these a try.  You will be so happy you did, you won't care what month it is.
{Another plus..these are low fat!}

Adapted From


Ingredients:
1/2 cup whole wheat flour
1/2 cup white flour
1/2 tsp baking soda
2 tsp pumpkin spice {if you don't have an on hand, no worry..I have made them without and still have a great pumpkin taste}
1/2 cup sugar
1/2 cup brown sugar
2 TBSP butter, melted
1 egg white
2 TBSP pumpkin puree
1 tsp vanilla
1/2 cup mini chocolate chips

Directions:
Preheat oven to 350 degrees. Line cooking sheets with parchment paper or spray light with non stick cooking spray.  In a bowl, combine, flours baking soda and pumpkin spice.  Blend.  In another mixing bowl, whisk sugars, butter, egg white, pumpkin puree and vanilla together.  Mix dry ingredients into wet indgredients into smooth.  Fold in chocolate chips.  Drop even spoonfuls onto prepared cookie sheets about 1 inch apart.
Bake for 8-10 minutes.  Once removed from oven, let them sit about 5 minutes on pans before removing.
Makes approx 24 cookies







This recipe has been entered into the Safest Choice Eggs recipe contest hosted on BakeaholicMama and Buns In My Oven.

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