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.

Cinnamon Pull-Apart Bread

I have made this cinnamon pull apart bread every Christmas morning for 8 years now and it’s become such a family favorite they won’t let me not make it Christmas morning!
It is luckily a very simple recipe and I layout most everything I need to make it before “a long winter’s nap” ☺


¾ Cup Sugar

1 Tbsp Cinnamon

2 Cans of Refrigerated Biscuits (buttermilk or flaky)

½ Cup Butter or Margarine, Melted

Preheat the oven to 350 degrees. Cut the biscuit dough into quarters with scissors.

Mix the sugar and cinnamon in a medium bowl. Roll the dough quarters in the cinnamon sugar mix.

Place half of biscuits into a greased 12 cup fluted tube pan (bunt pan). Drizzle with ¼ cup of the melted butter. Top with remaining biscuit quarters and melted butter.

Top unbaked loaf with remaining cinnamon sugar mixture. Bake for 40 to 45 minutes until golden. After baking let loaf stand for 5 minutes before inverting onto a plate.

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

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.