Yields 18 Serving
4 ounces 1/3 less fat cream cheese, softened
2 tablespoons unsalted butter, softened
3/4 cup monk fruit brown sugar,Lakanto brand
1/4 cup monk fruit sweetener, Lakanto brand
1 large egg
1/2 cup canned pumpkin puree
1/4 cup 1% buttermilk
1/2 teaspoon vanilla extract
1-3/4 cup all purpose flour
1 teaspoon pumpkin spice
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
3/4 cup sugar-free chocolate chips, such as Lily’s
Preheat oven to 350F. Line 3 baking sheets with a silicone mat or silpat (or bake in batches). In a large bowl, beat cream cheese, butter and sugars together until light and fluffy, about 2 minutes. Add the egg; beat well. 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.
Drop by heaping tablespoonfuls, 1 ounce each, 2 inches apart onto the silicone lined baking sheets. Bake 14 to 15 minutes or until golden, rotating the baking sheets halfway.
Remove to wire rack to cool.
Meal Plan Check Boxes:
1.5 Fruits Or 1 Grain
Nutritional Facts: 2 cookies, Calories: 95, Carbohydrates: 25.5 g, Protein: 2.5 g, Fat: 3.5 g, Saturated Fat: 2 g, Cholesterol: 15 mg, Sodium: 107 mg, Fiber: 3 g, Sugar: 1 g
Adapted From https://www.skinnytaste.com/pumpkin-chocolate-chip-cookies/#recipe