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 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. ***

Later!

Loving Life!
Jan