A fabulous Fall pumpkin spiced chocolate chip cookie! This is what happens when you take the Best Low Fat Chocolate Chip Cookie Recipe and swap out the apple sauce for pumpkin puree, then add lots of pumpkin pie spice!
1/2cupwhole wheat pastry flour
1/2cupall purpose flour
2tsppumpkin pie spice
1/2cupmini chocolate chips
Preheat oven to 350°.
Line two cookie sheets with non-stick silicone baking liners such as Silpats (I highly recommend for best results) or lightly spray cookie sheets with cooking spray.
In a large bowl, combine the flours, baking soda, salt and pumpkin spice; stir to blend.
In another bowl, whisk the sugars, butter, egg white, pumpkin puree and vanilla together until light and fluffy.
Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended.
If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.
Drop by level spoonfuls about 1 inch apart onto baking sheets.
Bake 8 - 10 minutes.
Remove from the oven, and let them stand 5 minutes before removing the cookies from the pans to cool on wire racks.