O.M.Yum!

There’s something about this weather that makes me want to stay home, put on some comfy sweats and  slippers and create fresh baked goods for hours on end! BUUTTTT let’s face it, that’s a pipe dream considering I have this little thing called a day job, and I have Zero control over consuming sugary treats. As in I eat them all and I would like to say without regrets, but I would be lying.  So what does a health conscious gal do when she finds a yummy recipe she must try? She invites her friends over for a party and makes it so they can moderate her portion control and eat most of the delectable goods!

I must blame Victoria for these two recipes as she turned me on to this sweet goodness. Without further ado, here is The Two Blondes ode to autumn with two great pumpkin inspired cookie recipes. The good part is that one is “technically” a more healthy option. I say give them both a run for their money and report back to us which one you liked better!

This recipe is actually compliments of Weight Watchers and ridiculously easy. Hardly seems like baking, but I love it!

Low Fat Pumpkin Chocolate Chip Cookies

Fixins:

• 1 box Spice Cake Mix
• 1 15 oz can unsweetened pumpkin
• 1 C. Mini Semisweet chocolate chips

Directions:

Preheat oven to 350. Spray cookie sheet with Pam. In a large bowl, stir cake mix and pumpkin together until blended. Stir in chocolate chips. Use spoon to drop tablespoons of dough on cookie sheet. Bake for 12 -14 minutes. Remove to cooling rack after 1 min on sheet. See? I told you it was super easy!

Nutritional Info

• Servings Per Recipe: 48
• Amount Per Serving
• Calories: 65.2
• Total Fat: 1.8 g
• Cholesterol: 0.0 mg
• Sodium: 70.9 mg
• Total Carbs: 11.0 g
• Dietary Fiber: 0.5 g
• Protein: 0.8 g

This next ones is slightly more intense, but definitely earned the O.M.YUMMO title! Compliments of Jamie at MyBakingAddiction.com

Pumpkin Oatmeal Cookies

Fixins:
2 cups all purpose flour
1 ½ cups old-fashioned oats
1 teaspoon baking soda
1 ½ teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon kosher salt
1 cup (2 sticks) butter; softened
1 cup packed light brown sugar
1 cup granulated sugar
1 cup pure pumpkin puree
1 large egg
1 teaspoon vanilla extract
1 cup white chocolate chips
1 cup dried cherries; roughly chopped

Directions:
1. Preheat oven to 350 degrees F. Line your baking sheet with a silicone mat or parchment paper.
2. Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy.
3. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; combine until all ingredients are incorporated. Fold in white chocolate chips and dried cherries.
4. Drop by rounded tablespoons onto prepared baking sheets.
5. Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely

Nutritional Information:

• Not good for you
• But soooo good for you!

So have at it and splurge a little. Follow the 90 year old’s advice from Tuesday and use the fine china, burn the candles…and EAT COOKIES!!! Life on earth is too short to miss out on such Yumminess!