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Ingredients Jump to Instructions ↓

  1. 1/2 cup margarine, softened

  2. 9 teaspoons Equal for Recipes or 30 packets Equal Sweetener or 1 1/4 cups Equal Spoonful™

  3. 1 cup canned pumpkin

  4. 1 teaspoon orange extract

  5. 1 1/4 cups all-purpose flour

  6. 3/4 cup whole wheat flour

  7. 1 teaspoon baking soda

  8. 1/4 teaspoon salt

  9. 1 1/2 teaspoons ground cinnamon

  10. 1 teaspoon pumpkin pie spice

  11. 1/2 teaspoon cloves

  12. 1/2 cup reduced-fat sour cream

  13. 1/2 cup raisins, finely chopped

  14. 2 teaspoons grated orange rind

  15. 1/4 cup chopped pecans

  16. 2 tablespoons Equal for Recipes or 20 packets Equal Sweetener or 3/4 cup plus 4 teaspoons Equal Spoonful™ Warm skim milk or water Ground cinnamon

Instructions Jump to Ingredients ↑

  1. Beat margarine and 9 teaspoons Equal for Recipes or 30 packets or 1 1/4 cups Equal Spoonful™ until fluffy in large bowl; beat in pumpkin and orange extract. Mix in combined flours, baking soda, salt, and spices alternately with sour cream. Mix in raisins, orange rind, and pecans. Spoon batter by heaping teaspoons onto greased cookie sheets. Bake cookies in preheated 375°F (190°C) oven until browned, 10 to 12 minutes. Mix 2 tablespoons Equal for Recipes or 20 packets or 3/4 cup plus 4 teaspoons Equal Spoonful™ with enough warm milk to make a thin glaze consistency; brush lightly on warm cookies and sprinkle with cinnamon. Cool on wire racks.

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