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!
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: 2 cookies, Calories: 95 kcal, Carbohydrates: 25.5 g, Protein: 2.5 g, Fat: 3.5 g, Saturated Fat: 2 g, Cholesterol: 15 mg, Sodium: 107 mg, Fiber: 3 g, Sugar: 1 g
As posted on SKINNYTASTE.COM