Ingredients:
Serves: 30
Yield:5 Servings Size
* 4 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1 teaspoon salt
* 2 teaspoons cinnamon
* 1/2 teaspoon clove
* 1/2 teaspoon ginger
* 1 teaspoon nutmeg
* 2 cups butter, softened
* 2 cups Splenda granular
* 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
* 2 large eggs
* 2 teaspoons vanilla extract
* 2 cups pecans, chopped, if desired
Change Measurements: US | Metric
Directions:
Prep Time: 30 mins
Total Time: 1 hr
1. 1 Preheat oven to 350°F.
2. 2 Combine flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and nutmeg in medium bowl. Set aside.
3. 3 Cream butter and Splenda in large mixing bowl.
4. 4 Add pumpkin, eggs, and vanilla extract; beat until blended.
5. 5 Gradually add flour mixture into pumpkin mixture at low speed until combined.
6. 6 Stir in nuts, if using.
7. 7 Drop using a cookie scoop or by rounded teaspoons onto ungreased baking sheets.
8. 8 Bake for 12 to 15 minutes, or until edges are golden brown.
9. 9 Remove to wire rack to cool completely.
