Lighter Pumpkin Chocolate Chip Cookies Recipes

PUMPKIN CHOCOLATE CHIP COOKIES

Steps:

• Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
• Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

PUMPKIN CHOCOLATE CHIP COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
• Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.

PUMPKIN CHOCOLATE CHIP COOKIES

Steps:

• In a bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips. , Drop by tablespoonfuls onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

HEALTHY PUMPKIN CHOCOLATE CHIP COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, mix pumpkin, apple sauce, sugar and vanilla until well combined.
• Add baking soda, baking powder, salt, pumpkin pie spice and flour. Stir until well combined
• Fold in dark chocolate chips.
• Drop by large, rounded tablespoons onto a baking sheet sprayed with nonstick cooking spray or covered in parchment paper or a silicone baking mat.
• Bake for 12-15 minutes or until cookies are just beginning to brown around the edges.
• Let the cookies cool on the baking sheet for two minutes, then transfer to a wire cooling rack and cool completely.

PUMPKIN CHOCOLATE CHIP COOKIES III

Steps:

• Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
• Add vanilla, chocolate chips and nuts.
• Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

LITE OR LIGHT PUMPKIN CHOCOLATE CHIP MUFFINS

Steps:

• Mix first 5 ingredients together; separately, mix dry ingredients.
• Blend the two mixtures together, fold in chips.
• Generously fill 24 greased or paper-lined muffin cups. (I have found the paper liners don't work very well.).
• Bake at 400 degrees F. for 16-20 minutes.

LIGHT PUMPKIN COOKIES WITH SPLENDA SUGAR BLEND BY KIM

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, stir applesauce, Splenda Sugar Blend, and brown sugar.
• Add in the pumpkin, egg whites, and vanilla.
• In another bowl, mix the flour, cinnamon, baking powder, baking soda, and salt.
• Stir flour mixture into the sugar mixture and blend well.
• Scoop batter onto cooking sheet sprayed with Pam. Space cookies about 3 inches apart using a spoon.
• Bake for 10 minutes at 350 degrees.
• Cool on a wire rack.
• Let the cookies cool and coat with your favorite icing, glaze, confectioners sugar, or leave them plain. They're just as tasty without any icing.
• Enjoy!