Ingredients for Light Pumpkin Cookies With Splenda Sugar Blend By Kim
- Applesauce
- Splenda Sugar Blend For Baking
- Brown Sugar
- Canned Pumpkin
- Egg Whites
- Vanilla Extract
- 2 1/2 cups all-purpose flour
- Cinnamon
- Baking Powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
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How to Make Light Pumpkin Cookies With Splenda Sugar Blend By Kim
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the butter and Splenda sugar blend until light and fluffy.
- Beat in the eggs one at a time, then stir in the pumpkin puree.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the chocolate chips (if using).
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
18g
Fat
0g
Carbs
4g
