Pumpkin & Chocolate Chip Cookies the Editors of Publications International, Ltd.
Makes 36 servings
|2||cups all-purpose flour|
|1||teaspoon baking soda|
|1||teaspoon ground cinnamon|
|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|
|1/2||cup mini semisweet chocolate chips|
- 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.
|Serving Size:||1 cookie|
|Saturated Fat||<1 g|
|Total Fat||1 g|
|Calories from Fat||14 %|
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