Pumpkin Spiced Chocolate Chip Cookies
Thanksgiving is fast approaching!
I am making a few things this weekend in preparation for the big meal. One thing that every gathering needs is a few cookies to snack on throughout the holiday weekend. I felt inspired to bake these Low Fat Pumpkin Spiced Chocolate Chip Cookies when I received a box from OXO that had a cute little spatula that says “Be a Good Cookie.”
As you might remember I am taking part in a cookie swap with other bloggers hosted by Lindsay at Love & Olive Oil & Julie at the Little Kitchen. These two bloggers are partnered up with OXO to raise money for Cookies for Kids With Cancer. I am very excited to be a part of a great cause like this and share some cookies with my fellow bloggers.
So these Pumpkin Spiced Chocolate Chip Cookies aren’t for the cookie swap but I still wanted to share this recipe for Thanksgiving and encourage you to check out www.cookiesforkidscancer.org to make a donation or host a bake sale to help raise money for kids with cancer. These Low Fat Pumpkin Spiced Chocolate Chip cookies will be a hit at any bake sale or your holiday weekend.
The recipe uses 1 egg white and 4 tablespoons of butter creating a healthier cookie. I am sure you are thinking a cookie & healthy shouldn’t go in the same sentence but these are delicious. Not only did I love them, my husband the taste tester loved them too. Sally from Sally’s Baking Addiction who created this recipe on The Zesty Cook’s website explains that “the pumpkin in these cookies serves two purposes. Without egg yolks or several tablespoons of butter in the dough, cookies have the tendency to be dry and crumbly. However, the pumpkin gives the cookies a moist, soft texture without adding any fat. At the same time, the pumpkin makes these cookies perfect for the Fall.”Print
A healthier alternative to chocolate chip cookies perfect for your holiday gathering or any occasion really!
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 teaspoon baking soda
- 1 and 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tablespoon butter, melted
- 1 egg white
- 2 tablespoon pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or silicone baking mat. Set aside.
- In a large bowl, mix together the flour, baking soda, salt, cinnamon, nutmeg and ground cloves. In another bowl, whisk the sugars, butter, egg white, pumpkin puree and vanilla together until light and fluffy.
- Whisk the half the dry ingredients into the wet ingredients until the batter is very well blended and then do the same with the last half of the dry ingredients.Mix in the chocolate chips.
- Drop by tablespoonfuls about 1 inch apart onto baking sheet. Bake 9-11 minutes or until the cookies appear set on the edges. Allow to cool on baking sheet for about 10 minutes and transfer to a wire rack to cool completely.
Add a drop of water if the dough seems too “crumbly.