Low-fat Pumpkin Spice Chocolate Chip Cookies

From skinnytaste.com

When I first came across these cookies, I have to say, I was a little hesitant on the flavor combination of pumpkin with chocolate.  I just didn’t think that these two flavors belonged together.  I am so happy I decided not to let this deter me from trying these cookies.  They are delicious- the perfect fall cookie.  And, they stayed soft and fresh for almost a week.  They would have stayed this way longer, except they only lasted this long in my house before being devoured!

Ingredients:

1/2 cup whole wheat pastry flour (I used regular whole wheat flour)

1/2 cup all purpose flour

1/4 tsp baking soda

2 tsp pumpkin pie spice

1/8 tsp salt

1/2 cup granulated sugar

1/2 cup brown sugar

2 tbsp butter, melted

1 egg white

2 tbsp pumpkin puree

1 tsp vanilla extract

1/2 cup mini chocolate chips (I used regular-sized)

Directions:

Preheat the oven to 350°.  Line two cookie sheets with non-stick silicone baking mats or parchment paper.

In a large bowl, combine the flours, baking soda, salt and pumpkin spice; stir to blend. In a medium bowl, whisk the sugars, butter, egg white, pumpkin puree and vanilla together until light and fluffy.

Add the dry ingredients into the wet ingredients in two additions, blending until the batter is very well-incorporated. The batter should look smooth- if it looks more crumbly than smooth, add just a drop of water at a time, and mix to smooth it out.

Drop by level tablespoonfuls 1 inch apart onto baking sheets.  Bake 8-11 minutes. Remove from the oven, and let stand 5 minutes. Remove cookies from pans and cool on wire racks.

Yields: approximately 2 dozen cookies.

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