Monday, December 13, 2010

Fall Recipes! Pumpkin Chip Cookies

When October rolled around I was ready to try some recipes with Fall ingredients. This recipe is from Diabetic Gourmet Magazine.
These cookies had a soft cake-like texture and were tasty!

Pumpkin Chip Cookies

  • 1/2 cup stick butter, softened
  • 1-1/4 cups Equal® Spoonful*
  • 3 tablespoons light molasses
  • 1 cup canned pumpkin
  • 1 egg
  • 1-1/2 teaspoons vanilla
  • 1-2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1-1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup mini semi-sweet chocolate chips
  • * May substitute 30 packets Equal sweetener


  1. Beat butter, Equal® and molasses until well combined. Mix in pumpkin, egg and vanilla until blended. Gradually stir in combined flour, baking powder, spices, baking soda and salt until well blended. Stir in chocolate chips.
  2. Drop by teaspoonfuls onto sprayed baking sheets. Bake in preheated 350F oven 11 to 13 minutes or until light golden brown. Remove from baking sheet and cool completely on wire rack.
  3. Store in airtight containers at room temperature.
Nutritional info: Per serving
Calories 57
Protein 1 g
Sodium 51mg
Chol 9 mg
Fat 3g
Carb 7g
Exchanges 1/2 Starch, 1/2 Fat

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