Diet Friendly Betty Crocker Pumpkin Spice Cookies

Pumpkin Spice cookies

Thanks to a pumpkin spice themed gift from my aunt our pantry ended up being the proud owner of a Betty Crocker Pumpkin Spice Cookie Mix. As per usual, I took a look at the ingredients to see what I could substitute my lower calorie (and thus, lower Points Plus value) options for and decided this was another Betty Crocker mix worth experimenting with.


As usual, the substitutions were 100% pure canned pumpkin instead of butter (removing 24 Points Plus from the batter), and an egg white instead of an egg (removing 2 more Points).


So the recipe is as follows:

1 Package of Betty Crocker Pumpkin Spice Cookie Mix

1/2 Cup of canned pure pumpkin

1 egg white (this ends up being about 1/4 of a cup of the All Whites. I weigh mine and one egg is 46g

2 Tbsp Water

Preheat your oven to 375. Mix all ingredients.  Yield should be 18 regular cookies or 16 large ones.  I somehow got 19 large cookies..

Since I managed to yield the serving size on the package, I was able to calculate the Points Plus value of the cookies: 3 PPV for one (rather large) cookie.



I will say this: They did come out much more cakey than chewy cookie style.  That’s the only problem with eliminating all of the fat in the recipe.  However, they did end up more like “muffin top” type treats, which Erik and I are finding satisfaction with anyway.  If I could do it again I would change one or two elements.  It’d be an experiment worth trying to see if either of these help:

  • Use a real egg, yolk and all, rather than the egg white
  • Go for a combination of butter and pumpkin, maybe using 1/4 cup of each to help balance things out a bit better.

These do satisfy my pumpkin flavored sweet tooth, so for that I am grateful.  They’re also the right consistency to warm up un the microwave before eating (and then maybe putting some Pumpkin Spice ice cream with them.. Yum!!).

What are your favorite fall treats to diet down?  Have you tried anything similar to this, or something even better? Let me know in a comment below!

Happy munching!

Slimming Down A Betty Crocker Boxed Favorite


Yesterday I went to the grocery store to get some fruit to last us until our usual grocery shopping trip that Erik and I do together, and I was given the mission to find something sweet for dessert for the evening.  I went to the store with the intention of experimenting with PB2 anyway (post on that to come later), so I was on the “let’s see what we can substitute” kick.  After looking at my options in the baking aisle I decided that the Betty Crocker Supreme Bars were going to be the other experiment of the night.

Now, for those of you who have not picked up this wonder in a box, you’re missing out.  Miss Crocker basically took two of the world’s greatest things (brownies and chocolate chip cookies) and put them in the same box.  As with most boxed sweets, butter/oil, eggs and water are the only add-ins before the batter hits the pan.  There are two separate bags; first you whip up the brownie mix and put that in an 8 x 8 pan, then you make the cookie dough and distribute little balls of it on top of the brownie batter, bake and enjoy.

Now enter the substitutes.

1. A round cake pan because I somehow failed to realize that we had no square baking pans in our apartment.  With a wedding in 5 months, I figure at this point it isn’t worth it to buy one since it’s on our registries.

2. Rather than whole eggs, I used egg substitute (the Harris Teeter brand of Egg Beaters).  This knocks out some of the cholesterol and fat from the regular egg

3. Instead of using butter/oil I used unsweetened applesauce.  Rather than the 92 grams of fat (!!) and 24 PointsPlus that the recipe calls for, the unsweetened applesauce costs 0 PointsPlus.  HUGE difference.

I just followed the directions as written using my little substitutes rather than the ingredients listed.  The result was not as scary as I expected.


The cookie dough batter did come out a little runnier than what I presume is normal, so rather than balling it up to place around the pan I was able to practically coat the brownies in the cookie dough.  Once out of the oven, we sliced it pizza style and gave this experiment a try.


The most notable difference is the fact it turned out to have a cakey consistency rather than an ooey gooey brownie, which is not a surprising thing considering I eliminated 95% of the fat in the recipe.  When slimming down a decadent dessert you know you’ll have to make some sacrifices in the gooey department, so when taking the whole diet-substitute thing into consideration this turned out really well.  We tested it on our guests last night, and it seemed to go well.

After pondering the cakey result of this mix and my peanut butter cookie cup experiment (I got slightly dense cake rather than gooey peanut butter cookie) I think I’ll be giving this one more go and I will replace the applesauce with canned pure pumpkin.  I’ve made several things with pumpkin and the amount of moisture it keeps in cakes is incredible.

Tell me about your recipe slim down secrets.  I’m always anxious to try new ones.

Have a decadent (yet guilt free) day!