Pumpkin Chocolate Chip Cookies

About This Recipe

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

1. Preheat oven to 350F. Line 3 baking sheets with a silicone mat or silpat (or bake in batches).
2. In a large bowl, beat cream cheese, butter and sugars together until light and fluffy, about 2 minutes.
3. Add the egg; beat well. Mix in pumpkin, buttermilk and vanilla.
4. In another bowl combine flour, pumpkin spice, baking soda, salt and baking powder; gradually add to pumpkin mixture; mix well. Fold in chocolate chips.
5. Drop by heaping tablespoonfuls, 1 ounce each, 2 inches apart onto the silicone lined baking sheets.
6. Bake 14 to 15 minutes or until golden, rotating the baking sheets halfway.
7. Remove to wire rack to cool.