Hungry Girl has these amazing little, well not so little, they are quite huge, amazingly awesome gems called Softies. How cute is that name by the way?!! Love it. Saying I'm eating a softie, just sounds like your eating a cloud, but I suppose not everyone lives in a fluffy world like myself. So these Softies are a cross between a "big doughy, soft cookie and a muffin top" (exactly the term out of her 200 under 200 dessert book). And she couldn't be more right about that description, they are delicious and even easier to make also. She has a whole chapter dedicated in her new book, do yourself a favor, go out and get this book, right now! Just Desserts If you have a sweet tooth, or enjoy baking, or just love trying new things, you will truly love this book.
Just like I love the mug cake chapter in this book, I'm loving the Softie chapter. I seriously want to make each and every one of them. Be prepared for more softie posts.
Pumpkin Chocolate Chip Softie
Serving Size: 1 softie
3pp or 131 calories...they are huge so you it is well worth it.
1 cup canned pure pumpkin
1/4 cup of brown sugar (not packed)
2 tbsp. Splenda No Calorie Sweetner (granulated)
2 tbsp. light whipped butter or light buttery spread, room temp
2 tbsp. fat-free liquid egg substitute
1/4 teaspoon vanilla extract
3/4 cup whole-wheat flour
1 1/4 teaspoon cinnamon
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup of old fashioned oats
3 tbsp. mini semi sweet chocolate chips
Preheat over to 350 degrees. Spray a baking sheet with nonstick spray.
In a med. bowl, combine pumpkin, brown sugar, Splenda, butter, egg sub., and vanilla extract. Mix all together.
Add flour, cinnamon, baking powder, and salt. Stir until smooth.
Stir in oats and chocolate chips. Place batter onto the sheet in 8 evenly spaced mounds. Use the back of a spoon to spread and flatten into 3 inch circles.
Bake until toothpick comes out clean, about 20 minutes. Mine were exactly perfect after 20 minutes. Enjoy. Makes 8 servings.