Tuesday, October 27, 2009

Pumpkin Cookies (1)

Fall always makes me crave pumpkin. Yes, as I so quickly fell prey to those ads from Tim Hortons & their pumpkin muffins (but I did NOT give in to their 9 points of fat & calories!), I gave that tempting devil treat away before I could eat it.

But I did decide it was time to break out the cans of pumpkin and some of my favorite pumpkin recipes.

Here's one of my favorite soft pumpkin cookies. The original recipe used regular brown sugar & a combination of spices. I found that using the Splenda Brown Sugar blend & an easy fix of pumpkin pie spice made it lower in calories (same points as the original but if you eat 2 it does make a difference) & a little easier than measuring out 3 or 4 different spices to get the pumpkin pie spice flavoring!

Soft Pumpkin Cookies(1)

1 1/4 cup all purpose flour
1 cup whole grain wheat flour
6 Tablespoons
SPLENDA® Brown Sugar Blend
3/4 teaspoon baking soda
1 1/4 teaspoons pumpkin pie spice
15 oz. can pumpkin
1 egg (using an egg substitute doesn't change points
& makes the cookies harder & less 'fluffy' so just use the egg for best results!)
1/4 cup maple syrup

Preheat oven to 325°F. Grease large baking sheet with non-stick cooking spray; set aside. Stir flours, sugar, baking soda, and pumpkin spice in large mixing bowl until well combined. Add pumpkin, egg and syrup in a small bowl and mix together well. Add to flour mixture and beat until well combined, but do not over mix.

For each cookie, scoop 2 level tablespoons of dough onto greased baking sheet. (I like to use a round style measuring spoon and flatten the dough across with a knife). Flatten with fork. Continue with the rest of the dough until dough's gone.

Bake 15 minutes or until browned.

Approximate Nutritional Information Per cookie:
68 calories, 0 g fat, 1.4 g fiber

Check out this other 1 pt version of Vegan Fat Free Pumpkin Cookies by FatFree Vegan Kitchen: October 2008 Edition

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*Note I am not affiliated nor endorsed by Weight Watchers® at all, in any way. I highly recommend their program and cannot say enough GOOD about it, but I also have decided that they were my "stepping stone" to making a change in my lifestyle. Any mention of Weight Watchers®, their program or their term of "points®" does not mean they have approved, seen, or endorsed anything on my blogs.

Also, if at any time Points® are mentioned it is always with the assumption that you will analyze the recipes, foods, ingredients and figure the points out specifically for your consumption of any product, as ingredients may vary by brand, size, etc.


  1. Those sound sooooo good! There is a bakery about a block from my house that makes soft pumpkin cookies that just melt in your mouth, but I have been trying not to go! I will make these instead. Thanks for sharing!

  2. Oh, yum - they sound just lovely! I don't think we can buy tinned pumkin round here, but I think fresh would be just as good - will try it anyway!

  3. I'm a pumpkin freak so anything pumpkin i can make that is "THIGH" friendly.. lol.. is a plus for me!