Low-fat Pumpkin Spiced Chocolate Chip Cookies - Powerful Handmade site

Low-fat Pumpkin Spiced Chocolate Chip Cookies

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Low-fat Pumpkin Spiced Chocolate Chip Cookies

posted September 23, 2011 by Gina

What happens when you take the Best Low Fat Chocolate Chip Cookie Recipe and swap out the apple sauce for pumpkin puree, then add lots of pumpkin pie spice? Yup you guessed it! A fabulous Fall pumpkin spiced chocolate chip cookie!

I promise I’ll make more desserts with apples soon, I love apples with all my heart and even plan on going apple picking soon but right now I’m on a pumpkin roll and it’s hard to stop. I’m sure I will be all pumpkin’d out real soon!

This recipe doesn’t call for a lot of pumpkin puree, so if you have any leftover puree from another pumpkin recipe, save it for these yummy cookies! If you can’t find pumpkin puree or canned pumpkin (same thing by the way) in the supermarket, make your own, it’s easy!

Low-fat Pumpkin Spiced Chocolate Chip Cookies


Servings: 12 • Size: 2 cookies • Points +: 5 pts • Smart Points: 7

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


  • 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


Preheat oven to 350°. Line two cookie sheets with non-stick silicone baking liners such as Silpats (I highly recommend for best results) or lightlyspray 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. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.

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

Bake 8 – 10 minutes. Remove from the oven, and let them stand 5 minutes before removing the cookies from the pans to cool on wire racks.

Makes 2 dozen cookies.

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posted September 23, 2011 by Gina
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