Easy Pumpkin Spice Chocolate Chip Cookies (3 smart points)!

Seems like we are right in the middle of autumn here in the Pacific Northwest. Everywhere I go I see pumpkin flavored everything, seriously everything has a pumpkin flavor now. Don’t get me wrong I really enjoy pumpkin, but I’m more of a “enjoy pumpkin in more common things” kind of person. You know what I’m saying😉

So anyway, I have seen everywhere the idea where you mix canned pumpkin with a box of spice cake mix for muffins but what if you make cookies with the same ingredients…🤔

Turns out YES you can! It is a great, easy, low point weight watcher way to make some pumpkin cookies. See recipe below:

1 box Spice cake mix

15 oz of canned pumpkin (not pie filling)

1 cup Chocolate chips

Any added spices 😉

Heat oven to 350. Combine all ingredients and mix thouroghly. Scoop out dough onto lined cookie sheets. Bake for about 10 minutes.

I got 36 cookies from one batch making them 3 weight watcher smart points each. However, if you don’t add the Chocolate chips they would be much less in points.

Peppermint Striped Sandwich Cookies

I have been wanting to make some type of peppermint cookie lately, especially since there is a cookie exchange happening at my daughters school soon. I did a lot of browsing around but I didn’t want to commit 3 hours of my day making these things from scratch. So I found the following recipe from Pillsbury.

Please excuse the following pictures, I’ve never made any type of sandwich cookie before.
I thought I would at least give it a try, because why not, it’s the holidays.☺
photo 1


2 Rolls Refrigerated Sugar Cookie dough

½ Cup Flour

½ tsp Peppermint Extract

Red gel food color

For Filling:

¾ Cup Whipping Cream

1 ½ Cups Powdered Sugar

½ tsp Peppermint Extract


Let cookie dough stand at room temp for about 10 minutes.
In a large bowl, break up 1 roll of cookie dough. Adds ¼ cup of flour. Beat with mixer on medium speed until well combined. Set aside.

In a new bowl, break up the other roll of cookie dough. Add ¼ cup of flour, peppermint extract and enough red food coloring to make it a deep red. Beat until combined.

Line 8×4” loaf pan with plastic wrap. Press half of the white cookie dough into the bottom of the pan. Top with half of the red dough. Repeat with remaining white and red dough. Place in freezer for about 20 minutes to firm up.

Turn out dough from loaf pan; remove plastic wrap. Trim short, slightly slanted sides of cookie dough loaf to form a rectangle shape.

Cut loaf into about 29 slices. Then cut each slice in half to make a total of 58 squares. Place squares 1 ½ inches apart on a parchment lined cookie sheets.

Bake at 350 degree for about 12 to 14 minutes or until lightly golden edges. Cool 1 minute before moving to a wire rack to cool completely.

Meanwhile(while cookies are baking), beat cream with electric mixer fitted with a whisk attachment until stiff peaks form. Beat in powdered sugar and peppermint extract until well combined. Spoon a little less than 1 tablespoon of filling on half of the cookies. Top with the remaining cookies to make “sandwiches”.
Store in refrigerator until ready to serve.

photo 2

Cake Mix Choloclate Chip Sprinkle Cookie Bar…(I had no idea what to name it)

I figured out another cookie bar recipe this one using a box of cake mix, and it is weight watcher friendly ☺ 4 pts+

I’m always looking on how to use cake mix in all kinds of recipes. Especially with the fall coming so soon, it’s a perfect time to stock up on very cheap baking supplies using coupons.

Want to know more about all that click here please♥

I took about 3 different types of recipes I found all over Pinterest and this is what I came up with, enjoy.

 cb1(Sorry this is so not a great pic)

So this is what you need:


½ Cup I can’t Believe It’s Not Butter Light

½ Cup Light Brown Sugar

3 Tbsp Water

2 Eggs

1 Box of White or Yellow cake mix

(the kind that is extra moist or has pudding in it)

2 Cups Semi-Sweet Chocolate Chips…Yes 2 cups☺


Now To Do:


Preheat oven to 350. Spray 9 x 13 inch pan with coconut oil, Pam…whatever you like.

Cream together ICBINB and brown sugar until light and fluffy. Then mix in the water and eggs, stir the cake mix in. Lastly, dump in all those chocolate chips and mix until combined.

Dump it all into the pan and spread it all around so it’s even…at least looks even.

(Now at this point Little Diva was just itching to dump sprinkles all over these…I told her to pick only one kind to use. So she reluctantly did sprinkle the dough, telling my that only one kind of sprinkles is not fashionable for cookie bars)

Bake for about 30 minutes.

Make sure they cool completely before cutting into them…I know this is the hard part.


Easy No-Bake Chocolate Oatmeal Bars

no bake bars

It got very hot over here in our neck of the woods. I’ve been wanting to make something new for a dessert but everything I had in my recipe binder required use of the oven.
I was not about to let the air in my house get any warmer than it already was at that point. So oven use was out…completely. So I came across this recipe on Pinterest (love that site♥) and I made changes to make it my own.

Once again, this recipe uses coconut oil in place of butter.
Many people I’ve come across think coconut is gross. Well, I myself do not like to eat coconut at all. (however, I enjoy the smell)
The great thing about coconut oil is that it does not taste like coconut. It has a mild fragrance of coconut, but when used in most recipes you can hardly notice it.

So come on, and give it a try if you already haven’t☺


So this is what you need:

  • 1 Cup Peanut Butter
  • ½ Cup Honey
  • ½ Cup Coconut Oil
  • 2 Cups Old Fashioned Oats
  • ¾ Cup Chopped Nuts (I used pecans because that’s what I had on hand)
  • 1 ¼ Cups Chocolate Chips (I used semi-sweet but you could use dark chocolate too)
  • 1 tsp Vanilla Extract


Melt the peanut butter, honey and coconut oil over med-low heat in a saucepan.

(watch to make sure it doesn’t burn)


Once melted together remove from heat and add in oats, chocolate chips, nuts and vanilla. Stir together until the chocolate is completely melted.


Pour into a greased 9 x 13 pan and cool in the fridge.

When mixture is hardened, cut into bars. Store in the fridge or freezer.

(For thicker bars, you can pour mix into a 9 x 9 pan)

*Recipe adapted from Pinterest post by Money Saving Mom

no bake bars 2



Low Fat Strawberry Chocolate Chip Muffins

Strawberries are in full swing right now and I love to think of different ways to use them. Usually, my daughter in hales them within one or two days, never giving me a chance to bake with them.
But this morning I picked up a bunch (on sale of course) and made these yummy muffins up during nap time. ♥
Yup, I felt like one stealthy momma!

And once again I’ve been trying to bake with out using butter or oil and this recipe is another winner. For the health-conscience out there this recipe uses no butter, oil or egg yolks. They are substituted with unsweetened applesauce and egg white.
Enjoy!strawberry chocolate chip muffine


  • 1 1/4 Cup Flour
  • 1/2 tsp Baking Soda
  • 1/2 tsp Cinnamon
  • 1/4 Cup Sugar
  • 1/4 Cup Light Brown Sugar
  • 1/2 Cup + 2 Tbsp Applesauce (unsweetened)
  • 1 Egg White (beaten)
  • 2/3 Cup Diced Strawberries
  • 1/3 Cup Mini-chocolate Chips

Preheat oven to 350. Spray muffin tin and set aside.

In a large bowl mix flour, baking soda and cinnamon. In a separate bowl mix brown sugar, applesauce and sugar until there are no lumps. Then add the egg white until mixed well.

Add the wet ingredients to the dry ingredients just until combined (do not over mix).

Fold in strawberries and mini chocolate chips.

Divide the batter evenly between about 10 muffin cups in the muffin tin. Bake for about 15-20 minutes.
(Insert a toothpick and make sure it comes out clean)

strawberry chocolate chip muffins2

Homemade Vanilla Bean Scones (similar to the ones at Starbucks)



  • 3 cups All-purpose Flour
  • 2/3 cups Sugar
  • 5 teaspoons Baking Powder
  • 1/4 teaspoon Salt
  • 2 sticks (1/2 Pound) UNSALTED Butter, Chilled
  • 1 whole Large Egg
  • 3/4 cups Heavy Cream (more If Needed)
  • 2 whole Vanilla Beans
  • GLAZE:
  • 5 cups Powdered Sugar, Sifted
  • 1/2 cup Whole Milk, More If Needed For Thinning
  • 1 whole Vanilla Bean
  • Dash Of Salt

Preparation Instructions

Preheat oven to 350 degrees.

Split the vanilla beans down the middle lengthwise and scrape out all the vanilla “caviar” inside. Stir caviar into cream. Set aside for 15 minutes.

Sift together flour, 2/3 cup sugar, baking powder, and salt.
Cut cold butter into pats, then use a pastry cutter or two knives to cut the butter into the flour. Keep going until mixture resembles crumbs.

Mix vanilla cream with egg, then combine with flour mixture; stir gently with a fork just until it comes together.

Turn dough onto a floured surface and lightly press it together until it forms a rough rectangle. (Mixture will be pretty crumbly.) Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick. Use your hands to help with the forming if necessary.

Use a knife to trim into a symmetrical rectangle, then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form two triangles.

Transfer to a parchment or baking mat-lined cookie sheet and bake for 18 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.


To make the icing, split one vanilla bean in half lengthwise and scrape out the caviar. Stir caviar into milk; allow to sit for awhile. Mix powdered sugar with the vanilla milk, adding more powdered sugar or milk if necessary to get the consistency the right thickness. Stir or whisk until completely smooth.

One at a time, carefully dunk each cooled scone in the glaze, turning it over if necessary. Transfer to the cooling rack. Allow the glaze to set completely. Scones will keep several days if glazed

*Recipe Adapted from Pioneer Woman

Rainbow Swirl Cookies (so neat looking)


My daughter and I have been wanting to do a colorful baking project and came across this idea in my mess of recipes and ideas torn out of magazines. After looking at it the recipe is just a sugar cookie recipe. What makes this looks so cool is the way to use food coloring…yes I know you all reading this knew that part 🙂

Anyway I used a bag of Betty Crocker Sugar Cookie mix (that I got free by using coupons 🙂 ) And I used box of neon food coloring along with regular “yellow” and “blue” food coloring.

Ok so first you make the dough as instructed on the box/bag. Then divide the dough into equal quantities for how ever many colors you would like. Mix the food coloring to color desired into the dough.
I did four colors; Yellow, Pink, Purple and Green.

(Unfortunately, as you can see, I didn’t have four bowls all the same size. LOL)

After the coloring is mixed into the dough you may need to put it into the fridge for about 10 to 20 minutes before the next step.

When the dough is some what chilled, take each color of dough and roll out grape sized balls of dough and set them aside. (see photo below)
Do not mix the colors together, that part comes next.


Now, once all the dough is now in small grape sized balls. Take one of each color and gently roll just until they stay stuck together, they will kind of look like a beach ball.
Don’t over roll!
If the dough gets to sticky put back into the fridge for about 10 minutes or so then continue.

Ok now the next part.  Take one of the colored “beach ball” and roll it out to make it like a “snake”.
Kind of how you would roll out play-doh to make spaghetti when you were 5. Of course, my daughter loved this part.

swirl cookie

Once the dough is rolled out into a long “snake”. Start from one end and roll the end and continue to make it into a “spiral”.  What you should end up with is this:


Then you can either choose to bake as they are, or you can add some sprinkles!  We did sprinkles because…well…my daughter wants to put them on everything. So we rolled the side of the cookies in the sprinkles.
Just make sure there is plenty of space between the cookies when you get ready to bake them because they do spread out some. We baked them at 350 for about 7-9 minutes, make sure you keep an eye on them closely.

Then when they are all done you have some neat looking cookies. And people will think you are even more cool…

swirl cookies6