Name: Pumpkin Chocolate Chip Cookies
Yield: 18 servings
Cuisine: American
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

7 steps

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.

2 min

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.

14 min

Remove to wire rack to cool.

Progress

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