Pumpkin Spiced Chocolate Chip Cookies

I love these cookies. They’re soft and cakey on the inside with a crisp outside and they have a light pumpkin and spice flavor that’s just strong enough. While they’re great with the chocolate chips, I think next time I’ll sub in some kind of nut because I think that combination would be even better.

Pumpkin Spiced Chocolate Chip Cookies (taken from Skinnytaste and altered)

Makes 24 cookies

  • 1/2 cup whole wheat flour
  • 1 1/2 tbsp cornstarch
  • 1/2 cup all purpose flour
  • 1/4 tsp baking soda
  • 1/2 tsp nutmeg
  • 1 1/2 tsp cinnamon
  • 1/8 tsp salt
  • 1/2 cup granulated sugar or sucralose based sweetener
  • 1/2 cup brown sugar
  • 2 tbsp Country Crock Light butter spread, melted
  • 1 egg white
  • 2 tbsp pumpkin puree
  • 1 tsp vanilla extract
  • 1/4 cup plus 2 tbsp chocolate chips (or walnuts, or other morsel)

Preheat oven to 350 F.  Line two cookie sheets with parchment paper and set aside.

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. Fold the chocolate chips into the dough.

Drop by teaspoonfuls about 1 inch apart onto baking sheets.

Bake 8 – 10 minutes. Remove from the oven, and let cool on cookie sheet for 5 minutes before moving to a wire rack.

This recipe is linked to: Sweets for a Saturday

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