Low Fat Pumpkin Spiced Chocolate Chip Cookies

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.”

Slightly adapted from the Zesty Cook

[tasty-recipe id=”27688″]