No, I’m not talking about that terribly sappy movie with Richard Gere and Winona Ryder. Though, I could never really bad-mouth Winona as Little Women has been, since 5th grade, my go-to rainy day movie.
Conservatory Water in Central Park
Actually, the origins of my last name Choo (추) mean ‘Autumn’ or at least that’s what my mom has always told me. Regardless, I like to think that’s why I have such an endearment for the fall season. I love watching the weather cool down, the leaves change colors and the consumption of any and all fall desserts. Treats that incorporate the bounties of fall like apples, cranberries and of course… pumpkin!
This past week, one of my roommates made these delicious pumpkin chocolate chip & pecan cookies. They were so perfect for the crisp fall weather. When I asked her for the recipe, she told me she got it off this site skinnytaste.com. wait WHAT?! these cookies are delectable AND low fat?? Praise the pumpkin gods!
I decided to make a batch of these deceptively delicious cookies for my workplace, which seems to be riddled with all things mini-cupcaked and fun-sized. The only adjustment I made was to omit the pecans cause I’m not a huge fan of them (who eats pecan pie without the pecans?… guilty.)
Just check out the step-by-step photos for these Pumpkin Spiced Oatmeal Chocolate Chip Cookies
math can be so fun.
Pumpkin Spiced Oatmeal Chocolate Chip Cookies (low fat)
adapted from skinnytaste.com
- 1 cup all purpose flour
- 2 cups quick oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 2 tablespoons unsalted butter, room temperature
- ½ cup sugar
- ½ cup unpacked brown sugar
- 1 large egg
- 6 tablespoons canned pumpkin (not pumpkin pie filling)
- 2 teaspoons vanilla extract
- ¾ cup semisweet chocolate chips
- ¾ cup chopped pecans (optional)
(1) Preheat oven to 350°; line two baking sheets with parchment paper or use a silpat.
(2) In a medium bowl, whisk together flour, oats, baking powder, baking soda, salt, pumpkin spice and cinnamon.
(3) In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.
(4) Add the egg, followed by the pumpkin and vanilla extract.
(5) Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the chocolate chips.
(6) Drop 1 tablespoon of the dough at a time onto prepared baking sheets. Bake for about 10-12 minutes, or until cookies become light brown at the edges.
(7) Cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
Makes 32 cookies, 1 tablespoon each
These were such a hit at work! not a crumb left in sight (unfortunately). I HIGHLY recommend making them. like NOW.