As part of my efforts to update a few of the original recipes I posted, I definitely couldn’t leave out this fall favorite! I found this recipe about 5 years ago. Since then, I have made between 2-5 batches every single fall. They are, seriously, the BEST skinny pumpkin chocolate chip cookies. Ever. I make them for everyone – coworkers, friends, family – and get the same reaction every time. It is impossible to not like these cookies.
And did you catch the ‘skinny’ part? They are low in calories and fat. And, the serving size is 2 cookies. I don’t know about you, but I definitely prefer 2 cookies to 1.
Having said that, these cookies are not low in sugar. But, it’s all about balance, right??
It’s finally starting to feel a bit like fall here in Kuwait, so these delicious little treats were just begging to be made in celebration!
This recipe is from Gina Homolka over at Skinny Taste. I’m sure you’ve heard of her and for good reason! (If you haven’t heard of her, head over to SkinnyTaste right meow!) Like I said, I found this recipe years ago, and since then Gina has added a ton of delicious recipes to her site. I spent about 10 minutes looking for these cookies in a few different places with no luck. But, lucky for you, I have the direct link.
You can find the BEST pumpkin chocolate chip cookie recipe right here.
Usually, I would already be on batch number 2 by now. But, sadly, I have run out of the pumpkin pie spice that I brought over from the States.
Fun Fact: Nutmeg is illegal in Kuwait. Apparently, when consumed in high doses, it can be “quite intoxicating”.
Who would have guessed? Side effects are stupor, drowsiness, delirium, and sleepiness. Other symptoms are rapid heart beat, agitation, apprehension, a sense of impending doom that can last for 12 hours, and a sense of unreality that could last for several days. No jokes.
No clue what constitutes a “large” quantity. I suppose when you live in a country with no alcohol maybe a few buckets of nutmeg could start to sound tempting. We’ll never have to find out though because you won’t find any nutmeg here! I was recently told that it is occasionally stocked in some stores by accident so I’ll have to keep an eye out for it.
Back to the recipe.
For this batch I actually followed the recipe exactly. With one minor exception, I never use whole wheat pastry flour. I just use plain ole whole wheat flour. There is a slight chance these would be even more incredible if I did use pastry flour. In the past though I’ve made several other substitutions and they always turn out so, so good!
Here’s what I’ve tried before:
- 3/4 cup whole wheat flour + 1/4 cup AP flour
- 3/4 cup brown sugar + 1/4 cup white sugar
- Earth Balance in place of butter (for vegan)
- 1 Tbsp chia seeds + 3 Tbsp water in place of egg white
Using coconut oil in place of butter could also be a good substitution . . . I’ll try it next time! I never did try applesauce in place of the butter for one simple reason. I think if that worked then Gina would have made the recipe like that in the first place. She is the queen of using applesauce in place of butter, so if she says to use butter, it probably needs to be an actual fat.
By using a chia egg, Earth Balance or coconut oil in place of the butter, and vegan chocolate chips this recipe easily becomes vegan.
You only need 2 Tbsp of pumpkin puree (not pumpkin pie filling) so if you’re using canned, just put the rest in a bowl and pop it in your freezer for later use.
Here’s the nutrition breakdown, provided by Skinny Taste:
For 2 cookies: 171 calories, 1.4 grams protein, 35 grams carbohydrates, 5 grams fat, 1.5 gm fiber
You really must make these cookies. I would love to hear what you think about them and if you tried any substitutions. Happy fall, everyone!!