

Lighter Pumpkin Spice Cupcakes
These pumpkin spice cupcakes are packed with Fall flavors, and come in at just 4 WW SP unfrosted/filled, 5 SP filled/frosted!


These pumpkin spice cupcakes are packed with Fall flavors, and come in at just 4 WW SP unfrosted/filled, 5 SP filled/frosted!


Big Thanksgiving flavor in a compact package – these meatballs are an awesome alternative to turkey with cranberry sauce.


Indulgent chocolate peanut butter monster cookies, made without any butter! Too good to be true? Read on (if you dare) to find out!


A childhood favorite, chocolate dirt, turned into a WW-friendly cupcake at just 6 SP each!


These mini pumpkin cheesecakes are creamy and fluffy, slightly tart, on a zingy gingersnap crust.


A fun, delicious take on classic challah – these are a perfect small-batch for one or two people.


These apple cider donuts pack big fall flavor while being lower in sugar, calories, and points.


These soft and chewy cookies are made with a box of pudding mix, so you can change the flavor to anything you want. They’re fluffy, packed with flavor, and easy to whip up whenever you need a sure-to-please dessert.


These cookies taste like a Reese’s met a campfire s’more, and the best part is that they’re totally gluten free. Made without any flour, this dough is super versatile and absolutely scrumptious.


Fluffy vanilla cake meets light, fruity raspberry frosting in this delicious cake.


This recipe is super versatile and can be turned into pumpkin cake, bars, muffins, etc. It’s lightly sweet, got great pumpkin flavor, and it’s completely gluten-free.


If you have a box of brownie mix on hand, before you make that next batch – consider turning them into Salted Brownie Cookies! These cookies are fudgy, chewy, and have a hint of sea salt that makes them sweet and salty all at once.