Pumpkin Chocolate Chip Cookies Directions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium-sized bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, ginger (if using), and salt.
- In a large mixing bowl, beat the light butter, granulated sugar, and sugar-free light brown sugar substitute until light and fluffy.
- Beat in the egg, then add the vanilla extract and pumpkin puree. Mix until smooth and well incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the sugar-free chocolate chips and chopped nuts (if using). The dough should be soft but not too runny.
- Drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden and the centers still look soft.
- Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
WW Points Calculation:
- 1 3/4 cups whole wheat flour – 8 points
- 1 teaspoon baking soda – 0 points
- 1/2 teaspoon baking powder – 0 points
- 1 teaspoon ground cinnamon – 0 points
- 1/2 teaspoon ground nutmeg – 0 points
- 1/4 teaspoon ground ginger (optional) – 0 points
- 1/2 teaspoon salt – 0 points
- 1/4 cup light butter – 6 points
- 1/2 cup granulated sugar – 12 points
- 1 cup sugar-free light brown sugar substitute – 0 points
- 1 large egg – 0 points
- 1 teaspoon vanilla extract – 0 points
- 3/4 cup canned pumpkin puree – 0 points
- 1/2 cup sugar-free chocolate chips – 14 points
- 1/2 cup chopped walnuts or pecans (optional) – 4 points
Total Points: 72 points
Servings: 24 cookies
Per Serving: 3 points
Nutrition Information (Approximate per cookie):
- Calories: 130-150
- Fat: 6g
- Protein: 2g
- Carbohydrates: 22g
- Sugar: 10g
- Sodium: 100mg
I'm waiting for your comments! Enjoy!
