Okay, so I’ve been trying to cut back on sugar, but my sweet tooth is a monster. I saw this recipe for sugar-free pumpkin chocolate chip cookies and figured, why not? I’m no master baker, but these seemed easy enough.
Getting Started
First, I gathered all the ingredients. This was probably the hardest part, honestly, because I had to go to like three different stores to find sugar-free chocolate chips. I mean, seriously, who knew that was such a specialty item?
- Pumpkin puree (not pumpkin pie filling, I learned that the hard way last Thanksgiving)
- Sugar-free sweetener (I used some kind of erythritol blend)
- An egg (I always forget eggs. Always.)
- Vanilla extract (the good stuff, not the imitation)
- Flour (just regular all-purpose)
- Baking soda, baking powder, salt (the usual suspects)
- Pumpkin pie spice (because, duh, pumpkin cookies)
- And, of course, the elusive sugar-free chocolate chips!
Mixing it Up
I dumped the pumpkin, sweetener, egg, and vanilla into a big bowl and whisked it all together. It looked kind of… slimy. But I tried not to think about it too much.
In a separate bowl, I mixed the dry ingredients – flour, baking soda, baking powder, salt, and pumpkin pie spice. Then, I gradually added the dry stuff to the wet stuff, stirring until it was just combined. I didn’t want to overmix it, because I heard that makes cookies tough.
Folded is the fancy baking word I used.
Finally, I folded in those precious sugar-free chocolate chips. The batter looked… well, it looked like cookie batter! A little orange, but definitely cookie batter.
Baking Time
I preheated the oven to 375°F (that’s about 190°C for my international friends). Then, I dropped spoonfuls of the batter onto a baking sheet. I tried to make them all roughly the same size, but I’m not exactly precise. Some were bigger, some were smaller. Oh well.
I popped them in the oven for about 12 minutes. I kept a close eye on them because I didn’t want them to burn. My oven is kind of temperamental.
The Taste Test
When they were golden brown around the edges, I pulled them out and let them cool on a wire rack. They smelled amazing! Like pumpkin spice and chocolate heaven.
And the taste? Not bad! Not bad at all! They were definitely softer than regular cookies, a little more cake-like. But the pumpkin flavor was there, the chocolate chips were melty, and they weren’t overly sweet. I’d call it a win! I gobbled down two with a glass of milk. No regrets.
So, yeah, sugar-free pumpkin chocolate chip cookies. Surprisingly easy, and pretty darn good. I might even make them again!
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