Fall is in full swing here and I cannot get enough receipes with pumpkin and apples. The smell of cinnamon wafting through the house just smells so comforting. These cookies have become a favorite around here this time of year.
Pumpkin Chip Cookies
1C canned pumpkin
1 1/2 sticks of butter, softened
1 1/4C sugar (or Splenda)
1 egg
1 tsp. vanilla
2 1/2C flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. each cinnamon AND nutmeg (or use 1 tsp. of pumpkin pie spice)
1C chocolate chips
Preheat oven to 350. Cream butter and sugar/splenda. Beat in egg, pumpkin, and vanilla.
Combine dry ingredients. Add to the pumpkin mixture. Fold in chocolate chips.
Bake 8-10 minutes of greased cookie sheet. Store these soft cookies with wax paper between layers.
I didn't know what I was going to put in this little pumpkin jar when I bought it, but now I do!
This recipe makes 2 1/2 dozen soft cookies.
1 cookie = 10g carbs if using Splenda, 15g carbs if using sugar.
