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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Saturday, September 21, 2013

Pumpkin Cinnamon Chip Cookies

This recipe has been on Facebook and 'shared' on my page and/or I've been tagged on the post so many times that I've lost count! Do you think people know how much I love pumpkin?  These have just the right pumpkin flavor with a little kick of the cinnamon chips. I wonder how they would be with the red hot cinnamon candies........

PUMPKIN CINNAMON CHIP COOKIES
Makes 36 Cookies
1 Cookie = 2 PointsPlus™

2 cups all-purpose flour
1/2 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 350ยบ. 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. ***

Later!
Loving Life!
Jan

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