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Low-Fat Pumpkin Spice Chocolate Chip Cookies

It's hard to deny that warm chocolate chip cookies fresh out of the oven are the ultimate comfort food. The melty chocolate, soft texture and savory taste (enjoyed best freshly dipped in a glass of ice cold milk, naturally) are always a crowd pleaser for kids and adults alike. 

Chocolate chip cookies are my ultimate weakness, and I'm also guilty of putting pumpkin in everything (and I mean everything) during fall. So when I came across a recipe for Low-Fat Pumpkin Spice Chocolate Chip Cookies, I knew I had to recreate the delicious goodness. 

The recipe calls for pumpkin puree (naturally high in antioxidants), whole wheat pastry flour, egg whites and only two tablespoons of butter. Since I normally can't say no to one (or two or three) homemade cookies as it is, these low-fat cookies make me feel a little less guilty about enjoying the savory fall treat.

The pumpkin puree complements the chocolate chips nicely, and the touch of pumpkin spice really gives the cookies an added kick. A big batch of these is perfect to bring to work for a fall treat, to serve your hungry family at Thanksgiving or just to have on hand at the house.

And pumpkin is perfectly acceptable well into December, in my book -- after all, they are technically in season all throughout winter -- so make these for your holiday cookie swap party. Just don't forget the milk!  

  • 1/2 cup whole wheat pastry flour
  • 1/2 cup all purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 tsp baking soda
  • 1/8 teaspoons salt
  • 2 teaspoons pumpkin pie spice
  • 2 tablespoon butter, melted
  • 1 egg white
  • 2 tablespoon pumpkin puree
  • 1 teaspoon vanilla extract
  • 3/4 cup chocolate chips

Preheat oven to 350 degrees. Line cookie sheets with parchment paper, or lightly spray with butter-flavored cooking spray.

In one bowl, combine flours, baking soda, salt and pumpkin spice and stir. In another bowl, whisk the butter, egg white, pumpkin puree, sugar and vanilla with a wire whisk. Keep mixing until texture is fluffy. 

Mix flour mixture into pumpkin mixture in two separate batches, and mix well with electric hand or stand mixer. Mix until batter is smoother and well blended. Fold in chocolate chips, and continue to stir with large spoon or spatula.

Drop batter onto cookie sheet, and separate about one inch apart. Bake for 8-10 minutes, remove from oven, and let stand for about 5 minutes. Remove, and let cool on wire racks. 

Makes: 2 dozen cookies

Recipe adapted from Skinny Taste.

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