Pumpkin Cinnamon Crumble Cookies Directions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the light butter, granulated sugar substitute, and brown sugar substitute until light and fluffy.
- Beat in the pumpkin puree, egg, and vanilla extract until well combined.
- In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in pecans, if using.
- For the crumble topping, combine ½ cup whole wheat flour, granulated sugar substitute, and ½ teaspoon cinnamon in a small bowl. Cut in cold butter until the mixture resembles coarse crumbs.
- Scoop spoonfuls of cookie dough onto prepared baking sheets. Sprinkle the crumble topping over each cookie.
- Bake for 12-15 minutes until edges are lightly golden. Cool on baking sheets before transferring to wire racks.
WW Points Calculation:
- Unsalted light butter (1 cup): 12 pts
- Granulated sugar substitute (1 cup): 0 pts
- Brown sugar substitute (½ cup): 0 pts
- Canned pumpkin puree (1 cup): 0 pts
- Egg (1 large): 0 pts
- Vanilla extract (1 tsp): 0 pts
- Whole wheat flour (2½ cups): 10 pts
- Baking soda (1 tsp): 0 pts
- Baking powder (½ tsp): 0 pts
- Salt (½ tsp): 0 pts
- Ground cinnamon (1 tsp): 0 pts
- Ground nutmeg (½ tsp): 0 pts
- Ground cloves (¼ tsp): 0 pts
- Chopped pecans (½ cup): 4 pts (optional)
Total Points: 26 pts
Servings: 24 cookies
Per Serving: 1.08 points
Nutrition Information:
- Calories: 80
- Fat: 3g
- Protein: 1g
- Carbohydrates: 12g
- Sugar: 1g
- Sodium: 50mg
I'm waiting for your comments! Enjoy!
