Low-Fat Pumpkin Chocolate Chip Cookies

Ingredients:

2 boxes of cake mix (can be spice, yellow, white or butter pecan)
1 29 oz can of pumpkin (NOT pumpkin pie filling)
1 bag of semisweet chocolate chips/chunks

Directions:

Preheat oven to 350 degrees.
Mix cake mixes and pumpkin until there are no lumps.
Fold in semisweet chocolate chips/chunks.
Drop by large spoonfuls onto sprayed cookie sheet.
Bake for 12-15 minutes. Cookies will be soft and moist!!

These are a great low fat and high fiber recipe perfect for fall and to satisfy your craving for sweets!!!"

Nanny's Pumpkin Cookies With Maple Penuche Frosting

Ingredients:

Servings: 5 dozen

1/2 cup sugar
1/2 cup firmly packed brown sugar
1 cup butter, softened
1 cup canned pumpkin
1 teaspoon vanilla extract
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
1/4 teaspoon salt
3/4 cup finely chopped pecans (I skipped these since my
daughter's allergic)

Penuche Frosting

3 tablespoons butter
2 teaspoons maple syrup
1/4 cup half-and-half cream
1 1/2-2 cups powdered sugar
1/2 cup firmly packed dark brown sugar


Directions:
Prep Time: 15 mins Total Time: 25 mins

1 Preheat oven to 350°F.
2 In large bowl or mixer beat together 1/2 cup sugar, 1/2 cup brown sugar and 1 cup butter until light and fluffy.
3 Add pumpkin, vanilla, and egg and blend well.
4 Add flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt mix well.
5 Stir in pecans.
6 Drop by rounded spoonfuls (an 80 scoop works great!) a couple of inches apart onto ungreased cookie sheets.
7 Bake at 350°F for 10-12 min or just until the edges only are light golden brown.
8 Immediately remove from cookie sheets and cool on rack.

Maple Penuche Frosting.

1 In a medium sauce pan combine 1/2 cup dark brown sugar, 3 tbls butter and bring to a boil.
2 Add maple syrup and cook over medium heat for 1 minute or until slightly thickened, stirring constantly!
3 Let cool 10 minutes.
4 Add cream; and beat until smooth.
5 Beat in powdered sugar gradually until desired consistency for frosting.
6 Frost cooled cookies and keep in single layer in an air tight container to keep moist and fresh--that is if they last that long!