Spiced Pumpkin Chip Cookies (Diabetic)
Published: Friday, October 30, 2026
½ c. butter, softened
1¼ c. Splenda
1 c. canned solid-pack pumpkin
1 egg
1½ tsp. vanilla
1½ c. all-purpose flour
1¼ tsp. ground cin-namon
½ tsp. ground nutmeg
1 tsp. baking soda
¼ tsp. salt
¾ c. mini semi-sweet chocolate chips
Preheat oven to 350°. Beat butter and sweetener until fluffy. Mix in pumpkin, egg and vanilla until blended. Gradually stir in flour, cinnamon, nutmeg, baking soda and salt until well blended. Stir in chocolate chips.
Drop by teaspoonfuls onto sprayed baking sheets. Bake 10-12 minutes or until light golden brown.
Remove from baking sheet and cool completely on wire rack. Store in airtight containers at room temperature. —48 cook-ies.
• Exchange (per serving—1 cookie): 52 calories, 3 g fat, 2 g saturated fat, <1 g pro-tein, 6 g carbohydrate, 9 mg cholesterol, <1 g fiber, 70 mg sodium.
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