Pumpkin Chocolate Chip Cookies

Pumpkin pie meets chocolate chip cookies, and the results are delicious! 

This is the perfect recipe for a doughy, soft, melt in your mouth type of cookie. These cookies are so divine that they will get eaten faster then expected! My family loves when I make these cookies during the fall season. Although I can’t get my girls to eat pumpkin pie I sure can get then to eat these cookies.

While most people make them with cake mixes or white sugars I have decided to come up with a SUGAR FREE recipe from scratch. I make them with a natural sugar that is called LITE&SWEET, which is so much better for your body then a normal sugar that you buy from any store. This sugar is made up of xylitol and erythritol. Both of these products are great for your body and work well together. Especially if you are diabetic and or have issues with sugar in general.

Why not give your traditional chocolate chip cookies a boost of pumpkin this holiday season! These soft sugar free pumpkin chocolate chip cookies are just what I need on these fall beautiful nights. 

2 ¼ cups of unbleached all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 ½ teaspoons ground cinnamon

½ teaspoon ground ginger

¼ teaspoon of nutmeg (optional)

1 cup (2 sticks) unsalted butter, softened

1 ½ cups Lite&Sweet

2 large eggs, slightly beaten

1 can pumpkin (15 ounces)

1 teaspoon vanilla extract

2 cups chocolate chips (can be omitted or substituted with sugar-free alternative)

1 cup walnuts or pecans – coarsely chopped

Pumkin Chocolate Chip Cookies 


Preheat oven to 375° F. Grease cookie sheets or line with parchment paper.

In a bowl, mix together the dry ingredients (flour, baking soda, baking powder, salt and spices). Set aside while preparing the wet ingredients.

Using an electric mixer cream the butter and Lite&Sweet together until light and well combined. Add the pumpkin and lightly beaten eggs. Mix well.   Pour in the vanilla and blend thoroughly. Scrape down the sides of the bowl.

Slowly add the dry ingredients, beating to blend well. Finally stir in the chocolate chips and nuts.

Drop the cookie dough with a teaspoon onto the prepared cookie dish.   Bake for about 15 to 20 minutes. Remove from oven and transfer to a cooling rack. Cookies will be soft, but will firm up while cooling. Let the cookies cool completely.

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Pumpkin Chocolate Chip Cookies
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