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!