The classic pumpkin flavor of fall in UNDER 2 minutes with ZERO guilt? Yes, please!
This week at the grocery store, I spied a 24-pack of pumpkin chocolate chip cookies and *gaspsighed*. You know the feeling. The one where you gleefully imagine holing up in your home all weekend, in front of the TV, in your pajamas, and indulging in every last crumb.
Pumpkin season is so delicious. And so dangerous. If I actually consumed all the pumpkin treats my mouth desired, my ass would hate me in two weeks, which is why I'm trying to find sustainable ways to love my body AND get my pumpkin fix.
So I went home, pulled out a few basic ingredients, and decided to make one cookie. Just one. No 24-pack needed. Just a few delicious bites of my favorite flavors, whisked together with ingredients I actually want in my body. The result? A divine little mug cookie, made in the microwave in under 2 minutes, chock-full of all that classic flavor with zero guilt.
Here's the recipe. Try, share, and love your body without looking like a pumpkin.
2-Minute Mug Pumpkin Chocolate Chip Cookie
- 1/4 cup pumpkin puree
- 1/4 cup gluten-free flour
- 1/4 cup pure maple syrup or honey (or sugar) +1/2 tablespoon
- 2 teaspoon pumpkin pie spice
- 1 teaspoon vanilla
- 1 egg
- 2 tablespoons mini chocolate chips
- 1 ounce cream cheese, softened
In a small bowl, whisk together pumpkin, flour, maple syrup, spice, vanilla, and egg. Fold in chocolate chips. Spoon into a large mug, sprayed with nonstick cooking spray. In a small bowl, melt cream cheese and 1/2 tablespoon honey (or maple syrup) until softened. Spoon into the center of the pumpkin cookie. Microwave on high for 2-3 minutes, cooking just until the cake is no longer gooey in the center. Allow to cool slightly before spooning and enjoying!