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.

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Pumpkin Spice Latte returning August 25

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Starting August 25th, Pumpkin Spice Latte lovers will be able to indulge in their favorite fall time beverage early.
🎃+☕️=❤️☕️
Fall doesn’t “officially” start till September, I know you hard core PSL fans won’t let that in get in the way…especially since you can also ask for it iced😉

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Easy Pumpkin Spice Latte – The Homemade PSL-

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Pumpkin Spice Lattes are ever so popular these days but after having a few it can start eating into your holiday budget.

So after experimenting on a few different concoctions I think I have found a great copy-cat recipe that is fast, easy and tasty. Also, depending on which options you choose, this is a great weight watcher and/or “skinny”recipe.

Go ahead and try it out, use different types of milk or sweeteners…make it your own PSL!

Ingredients For 1 Serving:

3/4 cup Non-Fat Milk

1 Tbsp  Pumpkin butter (is used Trader Joe’s- I love that place)

1 tsp     Vanilla Extract

1 tsp     Sugar (or a packet of Splenda or Stevia)

1or2      Shots Espresso (or if you prefer 1/4 cup strong brewed coffee)

      Extras: -Some fat free whipped Cream

                    -dash of pumpkin pie spice/cinnamon stick for topping

How-to:
In a small sauce pan, combine milk, sugar and pumpkin butter at medium heat. Stir, and heat until boiling.

Remove from heat, and add in vanilla. Blend until smooth by using an immersion blender . (you can use a whisk, however those immersion blender work so well)

Pour the mixture into your favorite mug, and then top with the espresso/coffee. Top it all off with the whipped topping, a sprinkle of pumpkin pie spice and a cinnamon stick (if you want to get fancy)!

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Copycat Starbucks pumpkin bread recipe

Ok, so you all know that I love coffee…..
Starbucks is the place I would go everyday if my wallet and waist size could ever handle it.
But one thing that I fell in love with at Starbucks last fall was a piece of their Pumpkin Loaf bread…ahhh….sorry I think I drooled a little.

Anyway, I have been trying to hunt down a recipe that would be almost exact, Starbucks unfortunately doesn’t release this kind of info 😦 So after a few trial runs and research I think I have found it and wanted to share with all my peeps out there.

So my fellow coffee, Starbucks, pumpkin or just plain food lovers out there, I think I found a recipe close enough to the famous Pumpkin Loaf bread they serve at the fine establishment, Starbucks!

Ultimate Pumpkin Bread
Yields 2 Medium Loaves

Ingredients

3 cups all-purpose flour
1 tsp ground cloves
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
3 cups granulated sugar
1 cup butter, really soft, half melted really
3 large eggs
1 16 oz can of pure pumpkin
1/2 cup chopped pecans (optional)

Method

1. Preheat oven to 350˚F and spray two medium loaf pans with nonstick cooking spray.

2. In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.

3. In the bowl of a stand mixer with the wire whisk attached, dump in the sugar. Take the butter and put it in the microwave for about 30 seconds, so that it is half melted. Dump it into the sugar. Add the eggs. Cream these three ingredients together on medium speed for about 2 minutes or until fluffy. Add the pumpkin and combine well.

4. In three batches, add the dry ingredients and mix gently until each batch is just incorporated. Scrape the sides between each batch.

5. Pour half of the batter into a one of the prepared pans. Fold the pecans into the remaining batter and then pour it into the other prepared pan. Bake side-by-side for about one hour or until an inserted knife comes out clean the top is golden.

Easy Pumpkin Coffee Cake with Glaze

I am so sorry I haven’t had a post in a few weeks. Things have been getting busier and I have been trying to get the house in order for visitors through the upcoming holidays.  I’m just about done with house stuff and that means lots more time for posting goodies and awesome deals on gift ideas will be posting very soon (and more often promise). 🙂

Hope to have Vanilla Bean cookies and peppermint cupcakes posted next week…and maybe more.

*Super easy recipe (especially when making while listening to Christmas music LOL)

***Dangerously good***

Ingredients

⅓ cups Water
1 can Pureed Pumpkin (15 Oz)
2 whole Eggs
1 Tablespoon Vanilla Extract
2 teaspoons Pumpkin Pie Spice
1 box Cake Mix (I was going to use yellow, but only had a box of Vanilla cake mix)
1 teaspoon Baking Soda
1 cup Brown Sugar, Divided
½ cup Flour
4 Tablespoons Butter, Melted
¼ cups Granulated Sugar
1 tsp Vanilla Extract
¼ cups Heavy Whipping Cream

Instructions

Preheat the oven to 350F.

In a large bowl mix together the water, pumpkin, eggs, 1 Tablespoon of vanilla, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined.

Grease a 9×13 pan.

In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup flour and melted butter. Use your fingers to sprinkle over the top of the cake. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.

For the glaze, combine the other 1/2 cup brown sugar, granulated sugar, 1 teaspoon vanilla, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.

When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.

Pumpkin Crunch Cake

Fall is creeping up on us as the kids have once again started a new school year. No more back to school sales or pictures of backpacks, pencils and paper being shoved into your face by retailers every time you turn around. Now is the time where that last hot weekend just past and the focus is now on the coming new season.

In honor of that new season approaching I have been trying some new pumpkin recipes and testing them out before I post them for you all.  This particular recipe is brand new for my family and I made some of my low fat adjustments to it. Surprisingly, it was so easy to make and my husband really liked it. (he is extremely picky when giving out his approval on food LOL)

I hope you enjoy!

 

PUMPKIN CRUNCH CAKE

1 box Yellow Cake Mix

1 can (15oz) Pumpkin Puree

1 can (12oz) Evaporated Milk (I used low fat)

3 large Eggs

1 1/2 cup Sugar

1 tsp Cinnamon

1 1/2 cup Chopped Pecans

1 cup Butter, melted (I used low fat margarine)

Preheat oven to 350 degrees. Grease bottom of 9″ x 13″ pan.

Mix together the pumpkin, milk, eggs, sugar,and  cinnamon. Pour mixture into greased pan.

Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans.

Bake for 1 hour or until toothpick comes out clean.

Pumpkin Spice Donut Holes

Getting ready for fall by trying this recipe out.

I made just a few changes by using skim milk and low fat margarine instead of butter. Also I don’t own a donut pan so I just used a mini muffin pan and it worked just fine.

Pumpkin Spice Donut Holes

1 3/4 cup Flour

2 tsp Backing Powder

1/2 tsp Cinnamon

1/2 tsp Nutmeg

1/4 tsp Ground cloves

1/3 cup Vegetable Oil

1/2 cup Brown Sugar, packed

1 Egg

1 tsp Vanilla

3/4 cup Pumpkin Puree

1/2 cup milk

Coating:
1/4 cup Margarine

2/3 cup sugar combined with 1 1/2 tbsp Cinnamon

Preheat oven to 350, grease mini muffin tin with nonstick spray.

In medium bowl combine dry ingredients.  In a separate bowl combine brown sugar with wet ingredients, mix well.

Add dry ingredients to the wet ingredients, sir til combined.

Fill muffin cups about 2/3 of the way, I used my cookie scoop and it worked great. Bake for about 12 minutes.

Melt butter in small bowl. Sugar mixed with cinnamon in another bowl.  When cool to handle dip donuts in butter then roll in sugar/cinnamon mix.