Pumpkin Chocolate Chip Cookies
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YIELD Makes 36 servings
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INGREDIENTS
| 2 | cups all-purpose flour |
| 1 | teaspoon baking soda |
| 1 | teaspoon ground cinnamon |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon ground nutmeg |
| 1/4 | teaspoon ground cloves |
| 1/2 | cup solid-pack pumpkin |
| 1/2 | cup granulated sugar |
| 1/2 | cup packed brown sugar |
| 1/4 | cup caramel-flavored low-fat yogurt |
| 1 | egg |
| 1/2 | cup mini semisweet chocolate chips |
PREPARATION:
- Preheat oven to 350°F. Lightly coat cookie sheets with nonstick cooking spray; set aside.
- Combine flour, baking soda, cinnamon, salt, nutmeg and cloves in medium bowl; set aside.
- Combine pumpkin, sugars, yogurt and egg in large bowl. Blend in flour mixture. Add chocolate chips.
- Drop dough by teaspoonfuls onto prepared cookie sheets. Bake 10 minutes or until firm to touch. Remove to wire racks and cool completely.
This recipe appears in:
Chocolate
NUTRITIONAL INFORMATION:
| Serving Size: | 1 cookie |
| Fiber | <1 g |
| Carbohydrate | 13 g |
| Cholesterol | 6 mg |
| Saturated Fat | <1 g |
| Total Fat | 1 g |
| Calories from Fat | 14 % |
| Calories | 63 |
| Protein | 1 g |
| Sodium | 72 mg |
DIETARY EXCHANGE:
| Starch | 1 |
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