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.

Easy Fall Cookies

photo 1Fall seems to be when things really start getting busy for everyone. In the hustle and bustle you might need (or just want) a fast and easy treat…so this is the recipe for you. This recipe for “Fall Cookies” is great because you use a box of cake mix with just 3 other items.

Now if you have seen some of my other recipes I have posted around here you will come to find out I love to make use out of a good old box of cake mix. They are ever so handy, cheap with coupons (especially right now, like$0.30 a box cheap) and can be made into more than just cake…

What you need:

1 Box Spice Cake Mix

2 Eggs

½ Cup Oil (Veg, coconut, etc)

½ to ¾ Bag of Heath Bar Pieces

So this is all you have to do, no mixer required:

Dump in cake mix, eggs, and oil…mix it up…then throw in the heath bar pieces…mix it again.

Scoop using a small cookie scoop, bake at 350 degrees for about 8 to 10 minutes…done!

photo 2

Pecan Cookies – Simple and perfect for the season

pecancookies5A perfect and simple recipe that is perfect for cookie exchanges, gifts, to have next to coffee with friends or just for a little treat to have around. This recipe is not complicated and requires just the bare essentials you would have around your baking pantry.

The only thing that I had to purchase for this recipe was the Demerara sugar (also called Turbinado sugar), which I found quickly for under $3 at my near by Trader Joe’s, but you can find it in most grocery stores. I especially didn’t mind going out of my way to get this sugar because these cookies were “awesome” according to Little Diva.

Another thing I liked about making these is that it was simple enough that Little Diva helped me make them and she had so much fun!

pecancookies2 So this is what you need:


1 cup Pecan Halves

2 cup Flour

¾ tsp Kosher salt

½ tsp Baking powder

2 Sticks (½ pound) Unsalted Butter (at room-temp) (I used low fat butter)

½ Cup Demerara Sugar

2 tsp Vanilla Extract

24 Whole Pecan Halves


Preheat the oven to 350.

Place 1 Cup of the pecan halves on a sheet pan to bake for about 5 minutes, until they are toasted. (Make sure they don’t burn) Cool completely.

Place cooled pecans plus ¼ cup of the flour in a food processor with the steel blade and pulse until the nuts are finely ground. Place the mixture in a medium bowl and add remaining flour, salt and baking powder and stir.

In a bowl of a mixer with a paddle attachment, cream the butter and sugar on medium speed for 2 minutes, until light and fluffy. Turn mixer to low and add vanilla and dry ingredient mixture. Mix just until the dough comes together.

Use a small ice cream scoop and form the batter into balls about 1 inch or so. Place the balls at least 1 inch apart on parchment lined baking sheets.

Press a pecan half into the center of each ball of dough, pressing the pecan just about halfway down.

Bake for 20 to 25 minutes, until the cookies are golden brown around the edges. Cool for 5 minutes before placing on wire rack to cool completely.


-I hope you enjoy these delicious cookies.

They just make you enjoy the fall weather that much more…next to a fresh cup of coffee of course!-


*Adapted from Barefoot Contessa*


Vanilla Bean Shortbread Cookies

This is a great recipe if you are looking for a yummy cookie that doesn’t taste overly sweet.


2 cups Flour

1/2 tsp Salt

2 sticks Unsalted Butter

1/2 cup Confectioner’s Sugar

1 tsp Vanilla Extract (you can also scrape out a vanilla bean and add to dough mix)

In one bowl sift together flour and salt

In a mixer with paddle attachment, add your butter and sugar and beat until light and fluffy.

Add vanilla extract. Mix till combined.

Add flour mix and carefully mix just till combined. Do not over mix.

Turn dough out onto a sheet of plastic wrap, wrap tightly, pressing into disks about 1″-2″ thick. Refrigerate for about an hour.

Roll out dough on floured surface until about 1/4″ thick.

Cut however you desire; cookie cutters, free hand. I cut mine in small rectangles.

Place on sheet pan with parchment paper or silpats. Place back in refrigerator to firm up once more, about 25 min.

Bake until firm, about 15 minutes, checking at 12 minutes to make sure they don’t get too brown around edges.

Pecan Pie Bars…Dangerously Yummy!

If you like pecan pie you will love these…hands down! These are dangerously good people…I am warning you now…
I had to give most of them away to friends and neighbors so my husband and I didn’t eat them all…and now they want more!

Pecan Pie Bars

1 cup Butter or Low Fat Margarine

2 cup Flour

1/2 cup Confectioner’s Sugar

3 Eggs

1/2 cup Sugar

1 cup Light corn syrup

1 tsp Vanilla

1/2 stick butter melted

2 cup Pecans

For the crust: Preheat oven to 350. Mix together butter, flour and confectioner’s sugar. Press into the bottom of a 9 x 13″ pan.

Bake for approx 15 minutes or until lightly golden brown.

Beat eggs, then add sugar and mix. Then add corn syrup and vanilla. Mix in melted butter.

Add pecans and pour onto crust. Bake 30 minutes until golden brown.