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Light Pumpkin Cookies With Splenda Sugar Blend by Kim

  • 30servings
  • 25minutes
  • 55calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12
MineralsZinc, Natrium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup applesauce (Two 4-ounce individual applesauce cups work great!)

  2. 1/4 cup Splenda Sugar Blend for Baking (this site made me write "for Baking"...I don't think the bag says that???)

  3. 1/2 cup brown sugar

  4. 1 cup canned pumpkin

  5. 2 egg whites

  6. 1 teaspoon vanilla extract

  7. 2 cups flour

  8. 2 teaspoons cinnamon

  9. 1 teaspoon baking powder

  10. 1 teaspoon baking soda

  11. 1/4 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees.

  2. In a large bowl, stir applesauce, Splenda Sugar Blend, and brown sugar.

  3. Add in the pumpkin, egg whites, and vanilla.

  4. In another bowl, mix the flour, cinnamon, baking powder, baking soda, and salt.

  5. Stir flour mixture into the sugar mixture and blend well.

  6. Scoop batter onto cooking sheet sprayed with Pam. Space cookies about 3 inches apart using a spoon.

  7. Bake for 10 minutes at 350 degrees.

  8. Cool on a wire rack.

  9. Let the cookies cool and coat with your favorite icing, glaze, confectioners sugar, or leave them plain. They're just as tasty without any icing.

  10. Enjoy!

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