These soft Pumpkin Chocolate Chip Cookies, made with pumpkin puree, pumpkin spice, and cream cheese, have a cake-like texture and lots of pumpkin flavor!
Prep Time:10minutes mins
Cook Time:15minutes mins
Total Time:25minutes mins
Equipment
- cookie sheet
- silicone mat
Ingredients
- 4 ounces 1/3 less fat cream cheese (softened)
- 2 tablespoons unsalted butter (softened)
- 3/4 cup monk fruit brown sugar (Lakanto or use regular brown sugar if you prefer)
- 1/4 cup monk fruit sweetener (Lakanto or regular sugar)
- 1 large egg
- 1/2 cup canned pumpkin puree
- 1/4 cup 1% buttermilk
- 1/2 teaspoon vanilla extract
- 1-3/4 cup all purpose flour
- 1 teaspoon pumpkin spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 3/4 cup sugar-free chocolate chips (such as Lily’s)
Instructions
- Preheat oven to 350F. Line 3 baking sheets with a silicone mat or silpat (or bake in batches).
- In a large bowl, beat cream cheese, butter and sugars together until light and fluffy, about 2 minutes.
- Add the egg; beat well. Mix in pumpkin, buttermilk and vanilla.
- In another bowl combine flour, pumpkin spice, baking soda, salt and baking powder; gradually add to pumpkin mixture; mix well. Fold in chocolate chips.
- Drop by heaping tablespoonfuls, 1 ounce each, 2 inches apart onto the silicone lined baking sheets.
- Bake 14 to 15 minutes or until golden, rotating the baking sheets halfway.
- Remove to wire rack to cool.
Nutrition
Serving: 2cookies, Calories: 95kcal, Carbohydrates: 25.5g, Protein: 2.5g, Fat: 3.5g, Saturated Fat: 2g, Cholesterol: 15mg, Sodium: 107mg, Fiber: 3g, Sugar: 1g
– WW Points: 5