Spiced Pumpkin Chip Cookies


Spiced Pumpkin Chip Cookies

EDR Spiced Pumpkin Chip Cookies
12 Min

Did you know that pumpkin puree (be careful not to confuse it with canned pumpkin pie filling) is a great source of fiber? Adding canned pumpkin puree to baked goods also keeps them moist without adding fat. These Spiced Pumpkin Chip Cookies are winners all around!

What You'll Need

  • 1/2 cup butter, softened
  • 1 1/4 cup Splenda
  • 1 cup canned pumpkin
  • 1 egg
  • 1 1/2 teaspoon vanilla
  • 1 1/2 cup all-purpose flour
  • 1 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup mini semi-sweet chocolate chips

What to Do

  1. Beat butter and Splenda until fluffy. Mix in pumpkin, egg and vanilla until blended. Gradually stir in flour, cinnamon, nutmeg, baking soda and salt until well blended. Stir in chocolate chips.
  2. Drop by teaspoonfuls onto sprayed baking sheets. Bake in preheated 350 degree F. oven 10 to 12 minutes or until light golden brown.
  3. Remove from baking sheet and cool completely on wire rack. Store in airtight containers at room temperature.


  • Baggie-up one of these Spiced Pumpkin Chip Cookies with a few pieces of candy for neighborhood treats. 

  • Enjoy even more of your favorite pumpkin treats with our collection of Healthy Pumpkin Recipes: 6 Easy Pumpkin Desserts.

  • Have you ever wondered how to cook a pumpkin? It's super easy, and once it's cooked you can season it with sweet or savory spices for a dinner side. 

Nutritional InformationShow More

Servings Per Recipe: 48

  • Amount Per Serving % Daily Value *
  • Calories 52
  • Calories from Fat 28
  • Total Fat 3.1g 5 %
  • Saturated Fat 2.0g 10 %
  • Trans Fat 0.1g 0 %
  • Protein 0.9g 2 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 9.0mg 3 %
  • Sodium 70mg 3 %
  • Total Carbohydrates 5.6g 2 %
  • Dietary Fiber 0.5g 2 %
  • Sugars 1.6g 0 %

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Can't eat these! As a 60 year diabetic, if I eat 2, I would require an extra injection of 2 units of insulin just to snack on them. Maybe could eat if I cut out the chocolate chips. I will refigure without cc's and also switch to almond flour.

I use the Truvia/sugar blend. How much do you think I should use?

This recipe makes me so happy. My mom makes a version with sugar in it, but I have never come across one with Splenda. Thanks so much for posting this recipe. I will be using it a ton this year because these are my favorite cookies. I love the combination of pumpkin and chocolate chips. Great post!

Just made these today. Didn't add the chips though. These are delicious , and will make them again soon ! I did add walnuts too.. Wonderful cookies !

Very bland. Won't be doing these again

Do you have to put the mini semi-sweet chocolate chips in this recipe? I can not have chocolate.

Hi Joyce! You do not need to put in the chocolate chips. "Spiced Pumpkin Cookies" will taste just as delicious! :)


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