I’ll be the first to admit that I have a sweet tooth. While I love baking and everything that goes along with it (licking my fingers, taste testing, and sharing my recipes here) I do often feel bad about the amount of sugar in many of my baked treats.
I’ve been wanting to make my favorite pumpkin chocolate chip cookies this month and thought they would be the perfect cookies for a little makeover. Instead of adding a whole cup of brown sugar to the recipe, I reduced the brown sugar to 1/4 cup and used Truvia® natural sweetener to sweeten the cookies. No one in my family noticed that I had made the swap. They ate the cookies (that I have been making yearly since 1996) happily and without question.
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
- Preheat oven to 350 degrees.
- In a medium bowl, cream together the pumpkin through the Truvia (wet ingredients).
- 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.
- 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.
- Cool on a wire rack.
I guarantee the kids won’t notice that I took 3/4 cup of sugar OUT of the recipe (yes, my original recipe calls for a full cup of sugar). The cookies baked with Truvia® were still fluffy, with the perfect texture AND the perfect pumpkiny flavor.
Have you ever baked with a sugar substitute? I love the idea of substituting some of the sugar. We really couldn’t tell the difference!
Note: this post was not sponsored by Truvia.
© 2013 – 2015, Food Fun Family. All rights reserved.