Pumpkin cookies? Yes pumpkin! Loaded with antioxidants and disease-fighting vitamins, these gourds aren
Pumpkin Cookies Recipe
By April 24, 2014
Published:- Yield: 48 cookies
- Prep: 15 mins
- Cook: 13 mins
- Ready In: 28 mins
Calories: 89 | Fat: 6.2g | Protein: 2g | Carbs: 7.2g | Fibre: 1g | WW Points: 2
Ingredients
- 1/2 cup butter (or margarine), softened
- 1 1/4 cup Equal
- 3 tbsp molasses
- 1 cup pumpkin canned
- 1 egg
- 1 1/2 tsp vanilla
- 1 2/3 cup almond flour
- 1 tsp baking powder
- 1 1/4 tsp cinnamon ground
- 1/2 tsp nutmeg ground
- 1/2 tsp ginger ground
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup semi-sweet chocolate chips mini
Instructions
- Preheat oven to 350F.
- In a bowl, beat butter, Equal® and molasses until well combined. Mix in pumpkin, egg and vanilla until blended.
- In a separate bowl, add flour, baking powder, spices, baking soda, and salt and stir until well blended. Gradually stir in the combined flour mixture into the pumpkin-egg mixture and stir until well combined. Stir in chocolate chips.
- Lightly spray a cookie sheet with Pam or other non-stick cooking spray. Drop teaspoonfuls of mixture onto cookie sheet. Bake in preheated oven for 11 to 13 minutes. Remove cookie sheet and cool completely on wire rack.
- Store cookies at room temperature in an airtight container for up to 1 week.