Hooray! Today is the first official day of Fall! Thank goodness because, honestly, I’m a little tired of the Summer heat and humidity. Don’t get me wrong, Summer is great but Fall is my favorite season. Football is back, days become crisper and cooler, it’s sweater weather (YAY!), the leaves turn glorious colors, it’s camping season!, and baking becomes a really excellent way to warm up the house and make the place smell really, really good. And what better way to celebrate the beginning of the season than with a batch of delicious chocolate chip cookies? Of course, these aren’t your every day, average, run of the mill, yummy chocolate chip cookies. Oh no, these are Fall worthy, excellent, LIGHT, spectacularly delicious pumpkin chocolate chip cookies! Yep, pumpkin. Not a typo, not a mistake, not a bad idea but a fabulous and light addition to an old favorite. Seriously, the pumpkin takes the place of a large portion of the fat in a regular chocolate chip cookie and adds a whole new dimension of flavor. These cookies are basically floating on a chocolate pumpkin cloud. Where’d I find this recipe? Well, it was delivered to me. It comes direct from Maria’s Kitchen. 🙂 (Thanks, Maria!)
These cookies were super easy to make and are definitely super easy to eat – trust me, I’ve already eaten 4 of them. Hey, no judging! They are light and chocolately and pumpkin-y and … what are you waiting for? Go make some!
Pumpkin Chocolate Chip Cookies
1/2 cup butter or margarine, softened
1 1/2 cups sugar (or 3/4 cup Domino Light Sugar/Splenda blend)
1 cup cooked or canned pumpkin
1 teaspoon vanilla
1 cup chocolate chips
2 1/2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp nutmeg
1 tsp cinnamon
Cream butter and sugar together until light and fluffy. Beat in egg, pumpkin, and vanilla. In separate bowl, sift together flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Add to pumpkin mixture, mixing well. Stir in chocolate chips. Drop by rounded teaspoons onto well-greased cookie sheet. Bake at 350 degrees for 15 minutes or until lightly browned. Remove from cookie sheet while still warm and cool or wire racks.
Calories (based on recipe with Domino Light Sugar/Splenda blend): 83 calories; 4.og Fat (1.9g saturated); 10.4mg Cholesterol; 47.2mg Sodium; 12.9mg Potassium; 11.2g Carbs (4.9g sugar, .2g dietary fiber); 1.7g Protein