PUMPKIN CINNAMON CHIP COOKIES
Makes 36 Cookies
1 Cookie = 2 PointsPlus™
2 cups all-purpose flour1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 cup (2 sticks) light butter, softened
1 cup Splenda granulated
1 tsp vanilla
1/4 cup fat-free egg substitute
1 cup pumpkin (NOT pie filling)
5 oz (1/2 of a 10 oz bag) cinnamon chips
Preheat oven to 350º. Line a cookie sheet (or 2) with parchment paper.
In a medium bowl, whisk together the flour, salt, baking powder, baking soda and cinnamon. Set aside.
In a large bowl, combine the butter and Splenda by beating with an electric mixer on low and then on medium-high for 2 – 3 minutes. Add egg substitute and vanilla. Turn mixer to low and add 1/2 cup of the pumpkin and then half of the flour mix; repeat.
Stir in the cinnamon chips.
Using a cookie scoop or spoon, drop dough on the lined cookie sheet @2 inches apart.
Bake 11 – 13 minutes. Cool on the cookie sheet for 10 minutes and then on a rack to cool completely.
MY SPIN: These are more of a cake-like cookie and are best when completely cooled. And you know about me and cinnamon.....my tsp was heaping!
|Store these in an air-tight container.|
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***