Pumpkin Cookies (Sugar Free)

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.

Pumpkin Cookies (sugar free)

Prep Time:
15 Min
Cook Time:
5 Min
Ready In:
20 Min

Servings (Help)
US Metric Calculate


Original Recipe Yield 14 cookies

Ingredients

* 3/4 cup SPLENDA® Granular
* 1 cup rolled oats
* 1 cup whole wheat flour
* 1/2 cup soy flour
* 1 3/4 teaspoons baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 2 teaspoons ground cinnamon
* 1 teaspoon ground nutmeg
* 1/2 cup pumpkin puree
* 1 tablespoon canola oil
* 2 teaspoons water
* 2 egg whites
* 1 teaspoon molasses
* 1 tablespoon flax seeds (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, whisk together Splenda®, oats, wheat flour, soy flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir in pumpkin, canola oil, water, egg whites, and molasses. Stir in flax seeds, if desired. Roll into 14 large balls, and flatten on a baking sheet.
3. Bake for 5 minutes in preheated oven. DO NOT OVERBAKE: the cookies will come out really dry if overbaked.

Nutritional Information open nutritional information

Amount Per Serving Calories: 89 | Total Fat: 2.2g | Cholesterol: 0mg Powered by ESHA Nutrient Database
Nutritional Information
Pumpkin Protein Cookies

Servings Per Recipe: 14

Amount Per Serving

Calories: 89

* Total Fat: 2.2g
* Cholesterol: 0mg
* Sodium: 284mg
* Total Carbs: 14.2g
* Dietary Fiber: 2.7g
* Protein: 4.2g

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