Pumpkin Chocolate Chip Cookies

It's October and the blog world is buzzing with pumpkin recipes so I'm jumping on the pumpkin bandwagon.  (I thought you deserved some warning about all the pumpkin recipes about to appear on my blog this month.) 

I found this recipe for Low-Fat Pumpkin Spiced Chocolate Chip Cookies on Skinnytaste.com recently.  This recipe had three of my favorite words - pumpkin, chocolate and low-fat.  I'm sold. 

Low-fat Pumpkin Spiced Chocolate Chip Cookies 
Skinnytaste.com
Servings: 12 • Size: 2 cookies • Old Points: 4 pts • Points+: 5 pts
Calories: 171.4 • Fat: 5.0 g • Protein: 1.4 g • Carb: 34.7 g • Fiber: 1.5 g • Sugar: 25.4 g
Sodium: 113 mg

Ingredients:

• 1/2 cup whole wheat pastry flour
• 1/2 cup all purpose flour
• 1/4 tsp baking soda
• 2 tsp pumpkin pie spice
• 1/8 tsp salt
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 tbsp butter, melted
• 1 egg white
• 2 tbsp pumpkin puree
• 1 tsp vanilla extract
• 1/2 cup mini chocolate chips

Directions:

Preheat oven to 350°.  Line two cookie sheets with non-stick silicone baking liners such as Silpats (I highly recommend for best results) or lightly spray cookie sheets with cooking spray.

In a large bowl, combine the flours, baking soda, salt and pumpkin spice; stir to blend.

In another bowl, whisk the sugars, butter, egg white, pumpkin puree and vanilla together until light and fluffy.
  

Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended.

 Stir in chocolate chips.

  
Drop by level spoonfuls about 1 inch apart onto baking sheets.  

 
Bake 10-14 minutes.  Remove from the oven, and let them stand 5 minutes before removing the cookies from the pans to cool on wire racks.

Craving pumpkin and chocolate?  Make yourself a cup of tea and enjoy.

The plan was to make a batch of these cookies to keep them in my freezer for emergency chocolate attacks.  (I'm embarrassed to say that not very many made it into the freezer because I ate so many.) 





I packed up the cookies that I stopped myself from eating and put them safely away in my freezer.  (Now I have to force myself to eat only 1 a day.)  







I love these cookies.  Make them for your family - they won't notice that they're low-fat. 

Ciao!

Low-fat Pumpkin Spiced Chocolate Chip Cookies 
Skinnytaste.com
Servings: 12 • Size: 2 cookies • Old Points: 4 pts • Points+: 5 pts
Calories: 171.4 • Fat: 5.0 g • Protein: 1.4 g • Carb: 34.7 g • Fiber: 1.5 g • Sugar: 25.4 g
Sodium: 113 mg

Ingredients:

• 1/2 cup whole wheat pastry flour
• 1/2 cup all purpose flour
• 1/4 tsp baking soda
• 2 tsp pumpkin pie spice
• 1/8 tsp salt
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 tbsp butter, melted
• 1 egg white
• 2 tbsp pumpkin puree
• 1 tsp vanilla extract
• 1/2 cup mini chocolate chips

Directions:

Preheat oven to 350°.  Line two cookie sheets with non-stick silicone baking liners such as Silpats (I highly recommend for best results) or lightly spray cookie sheets with cooking spray.

In a large bowl, combine the flours, baking soda, salt and pumpkin spice; stir to blend. In another bowl, whisk the sugars, butter, egg white, pumpkin puree and vanilla together until light and fluffy.
  
Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended.

Drop by level spoonfuls about 1 inch apart onto baking sheets.  

Bake 10-14 minutes. Remove from the oven, and let them stand 5 minutes before removing the cookies from the pans to cool on wire racks.