Weight Watchers Chocolate Chip Cookies

A simple mixture of oats, pumpkin seeds, and chopped pecans is coated in coconut oil, maple syrup, and pumpkin puree—seasoned with pumpkin spice, vanilla, and a bit of salt. This delightful recipe is ready in under an hour and can be stored for 3-4 months in the fridge! Each serving is worth just 4 WW points.

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Heat oven to 350°. Line muffin tin with paper liners. In a medium mixing bowl, mix cake mix and pumpkin puree until combined. Add chocolate chips, if desired. Using a spoon or cookie scoop (I highly recommend using a scoop!), add batter to muffin liners, filling ¾ full.

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Ingredients: 1 box of spice cake mix. 1 small can of pumpkin. 1/2 bag of mini chocolate chips (recipe calls for a whole bag, but I do not prefer that many) Mix all ingredients together and place on greased cookie sheet. If you are wanting to keep to Weight Watchers*, spoon tablespoon sized cookies on sheet. Bake at 375 degrees at 18-20 minutes.

Delicious Dixie Pumpkin Chocolate Chip Cookies!

Preheat oven to 350. In a bowl, mix together the cake mix, pumpkin, and egg until well combined. Spray a 9 X 13 pan with cooking spray. Spread the cake mix batter onto the pan. Sprinkle the chocolate chips all over the pan. Bake at 350 for 30 minutes or until a tooth pick comes out clean. Cut into 24 bars.

A Little Bit of Home Weight Watchers Pumpkin Chocolate Chip Cookies

Preheat oven to 350 degrees. Spray a 9×13 baking pan with non-stick cooking spray, set aside. Using a large mixing bowl, combine flour or pancake mix, pumpkin pie spice, and baking powder. Stir to combine. In a separate bowl mix together the pumpkin purée, hot water, and brown sugar sweetener. Stir until combine.

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Mix in pumpkin, buttermilk and vanilla. In another bowl combine flour, pumpkin spice, baking soda, salt and baking powder; gradually add to pumpkin mixture; mix well. Fold in chocolate chips. Drop by heaping tablespoonfuls, 1 ounce each, 2 inches apart onto the silicone lined baking sheets.

Pumpkin Chocolate Chip Cookies Sally's Baking Addiction

Pinch. Pumpkin Puree. Preheat oven to 350 F and line 2 cookie sheets with parchment paper. In a medium-sized bowl, sift together flour, baking powder, pumpkin pie spice, and salt. In another large bowl, mix together both sugars, molasses, pumpkin puree, and vanilla extract until well combined.

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In another medium bowl, whisk together the pumpkin, vanilla, bananas, and egg. Add the oats mixture and cranberries; stir until well combined. Drop the dough onto the prepared pans, about 1 ½ tablespoons per cookie. Bake the cookies at 350°F until lightly browned and set, about 20 minutes, rotating the pans halfway through. Serving size: 1.

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Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside. Whisk the flour, baking soda, cinnamon, pumpkin pie spice, salt, and oats together in a large bowl.

Pumpkin Chocolate Chip Cookies Cooking Classy

2 ½ tbsp (35g) miniature chocolate chips, divided. Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper. In a medium bowl, whisk together the oats, flour, cinnamon, nutmeg, ginger, baking powder, and salt. In a separate bowl, stir together the coconut oil, pumpkin, and vanilla.

Weight Watchers Chocolate Chip Cookies

In a large bowl, combine the oats, milk, pumpkin, banana, coconut sugar, eggs, applesauce, cinnamon, ginger, and salt. Fold in the chocolate chips and spoon into the prepared pan; smooth into an even layer. Transfer to the oven; bake until set, about 35 minutes. Let cool for 10 minutes; cut into 15 pieces. Enjoy a tasty and delicious meal with.

Pumpkin Chocolate Chip Cookies (Irresistable Recipe!) Cooking Classy

Preheat the oven to 350°F. Grease or line a baking sheet with parchment paper. In a large mixing bowl, mix together the cake mix and pumpkin just until blended. Stir in chocolate chips. Using a small cookie scoop, drop rounded scoops of the batter onto the prepared baking sheet.

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Heat oven to 375 degrees. Line two baking sheets with parchment paper or silicone liners. In a large bowl beat together the sugar, pumpkin, shortening (or butter), egg and vanilla until well blended. Stir in the flour, baking powder, baking soda, cinnamon and salt. Stir in the chocolate chips.

Weight Watchers Chocolate Pumpkin Muffins {1 PointsPlus}

Stir in the mini semisweet chocolate chips, if using. For muffins, place batter into the prepared (or mini muffin) tins. Bake at 400F degrees until a toothpick inserted in the center comes out clean, about 20 minutes for muffins and 12 minutes for the mini-muffins. For cookies, drop by tablespoonfuls, 2 inches apart, onto prepared cookie sheets.

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Mix in the pumpkin puree, both sugars, molasses and vanilla extract into the melted butter until combined. In another bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Gradually mix in your dry ingredients into the wet until combined. Mix 2 C of the Reese baking cups and pieces.

A Little Bit of Home Weight Watchers Pumpkin Chocolate Chip Cookies

How to make Weight Watchers pumpkin cookies. Step 1: Preheat oven to 350 and line a baking sheet with parchment paper. Step 2: In a skillet over medium-high heat toast the oats with the pumpkin spice and salt until golden brown. Step 4: Stir the toasted oats into the pumpkin mixture. Step 6: Scoop onto the lined baking sheet.