The scones have a great texture, are super easy to make, and clock in at just 5WW smart points each. I used a few clever swaps to lighten these up without sacrificing flavor or size, and the end result is dang delicious.
These mini pumpkin cheesecakes are creamy and fluffy, slightly tart, on a zingy gingersnap crust.
Mix up your snack-time routine with this tasty pumpkin granola, which is vegan, paleo, and WW friendly. Makes 8 1/4 cup servings, 5 SP/serving on Purple, 6 SP/serving on blue.
This dip is creamy, light, and perfect with fruit or gingersnap cookies. Yield: 4 servings, 1/4 cup each, at 3 WW SP per serving.
Tons of Fall flavor without the points, these pumpkin pancakes are sure to become a breakfast staple in your home. I typically get ~ 12 pancakes out of this recipe, at 1 WW point each!
These pumpkin cookies come together quickly and easily, with the recipe yielding 20 small cookies at 3 WW SP each (including the chocolate chips! woo!).
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.
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