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Pumpkin Chocolate Chip Cookies

4.79 from 14 votes

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!

Prep Time: 10

Cook Time: 15

Total Time: 25

Yield: 18 servings

Course: Dessert

Cuisine: American

Equipment

cookie sheet
silicone mat

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: 2cookies, Calories: 95kcal, Carbohydrates: 25.5g, Protein: 2.5g, Fat: 3.5g, Saturated Fat: 2g, Cholesterol: 15mg, Sodium: 107mg, Fiber: 3g, Sugar: 1g

- WW Points: 5

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