Tuesday, October 8, 2013

Pumpkin Chocolate Chip Cookie Recipe

So the other day, I was sifting through some old Fall posts of mine from a once-upon-a-time blog I once had, and I stumbled on one of my favorite go-to recipes. I make these every fall, and usually include them in my Christmas cookie baking, too. They are soft, sticky, gooey and delicious, AND dairy and egg free! Oh, and they're even Weight Watchers friendly! I absolutely deem them worthy of a re-post, so if you're looking for something yummy without going overboard on your diet, check these out!


If you, like me, subscribe to the idea that all calories spent on desserts should include chocolate, then this is the fall recipe for you!

I found this recipe on the One Good Thing blog via Pinterest, and immediately added it to my to-bake list. This cookie recipe is made with the exact same formula as my beloved Weight Watchers pumpkin muffins. Throw in some chocolate chips but reduce the size of the serving (ya know, cookie vs muffin size) and I figured they had to be comparable points wise. (They are.)

(BTW, Gina's Skinny Taste takes the WW pumpkin muffin recipe to the next level by adding cream cheese frosting and transforming them into cupcakes. I made these myself last week, and they went quickly!)

So, if you want to make these delicious, super-moist, fall-enhancing cookies, here's what you need:

1 Box of Spice Cake Mix
1 (15oz) Can of Pumpkin Puree
1 Cup Semi-Sweet Chocolate Chips

Preheat your oven to 350.

Mix all ingredients together (I used my hand mixer for the cake mix & pumpkin, I suppose just because I'm used to using a mixer where cake mix is involved, and then stirred the chocolate chips in with a spatula afterward). It'll look like this:

Pumpkin Chocolate Chip Cookie Batter!

Next, get yourself a little helper, and scoop small cookies onto a baking sheet with a tablespoon. I'm counting points, of course, so I used an actual measuring spoon tablespoon, but if you aren't worried about that - any spoon will do! We ended up with about 35 cookies at the end. (Oh my gosh, this post was written before our kitchen renovation - I can't believe how terrible my kitchen used to be, even though I lived in it for 3 years!)

My little kitchen assistant helped me add the cookie dough to the baking sheets - it's a sticky, messy batter, but he loved helping!

Bake for 10-12 minutes. They will still feel fairly soft after this amount of time, but they should be cooked through (not that you have to worry too much - no eggs!). They end up being very moist and kind of sticky, and that's what makes them so utterly satisfying! I highly recommend trying one warm, and even popping them in the microwave later when you snack on them - yum!

BTW, each cookie is 2 points!

Make these for a little something special (although EASY!) for a Halloween snack, or even whip these up for the dieters on Thanksgiving! Yum yum!

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