Reduced-Sugar Pumpkin Chocolate Chip Cookies with TRUVIA®
  • 1 can pure pumpkin
  • ¾ cup butter, softened
  • 1 egg
  • 1 tsp vanilla
  • ¼ cup brown sugar
  • 18 packets of Truvia┬« natural sweetener
  • 2 cups flour
  • ½ tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 cup chocolate chips
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, cream together the pumpkin through the Truvia (wet ingredients).
  3. In a large bowl, mix together dry ingredients (flour through cinnamon). Add the wet ingredients to the large bowl with the dry ingredients and mix thoroughly. Add the chocolate chips and stir gently to distribute.
  4. Use an ice cream scoop to scoop dough onto a cookie sheet. Bake at 350 for 20-25 minutes or until center of cookie is cooked through.
  5. Cool on a wire rack.
These cookies are big and cakey and remind me or muffin tops (the best part!). Because the ice cream scoop makes larger-than-normal cookies, I only add 9 to a cookie sheet at a time.
Recipe by Food Fun Family at