Prep 20 mins
Cook 12 mins
These cookies are absolutely delicious and practically guilt free! Only about 35 calories per cookie! They are so tasty and soft you would never guess how healthy they really are. Great dessert or snack for the fall and winter seasons. I have a few in my fridge all year long to keep me from snacking on more "sinful" temptations...
- 1 cup canned pumpkin
- 1 egg
- 1⁄2 cup plain yogurt
- 3 tablespoons honey
- 1 1⁄2 teaspoons vanilla extract
- 1 2⁄3 cups all-purpose flour
- 1 1⁄4 cups Splenda granular
- 1⁄2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1⁄2 teaspoon ginger
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon salt
- Preheat oven to 350 degrees F. Combine the first 5 ingredients in a large mixing bowl. Stir until blended. In another bowl combine all of the remaining ingredients. Slowly add the dry ingredients to the pumpkin mixture stirring until well blended. Cover cookie sheets with aluminum foil, and lightly grease with a non-stick cooking spray. Drop small spoonfuls of dough onto the sheet and bake for 10-15 minutes. Allow to cool. I love to refrigerate these cookies and serve them cold, but I'm sure they would taste great at room temperature as well.
I'm always up for good tasting pumpkin cookie or bread, & these cookies really hit a high note for us! Begrudgingly I shared some with a neighbor couple, but had I kept them all, they wouldn't have lasted any time at all! Definitely GREAT COOKIES, & certainly a keeper of a recipe! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]
Considering these cookies have virtually no fat and little natural sugar and are only 35 calories each, they are OK. They are very light with not much substance and the artificial sweetener tastes artificial. I will not make them again. On the calorie count, it says the recipe makes 40-48 cookies and the recipe serves 20-24. That would make the calorie count per cookie closer to 30 calories, I think.
These are absolutely delicious and I'd rate them 5 stars for taste if I weren't confused by the ingredient list: The recipe says 1 1/4 cups splenda and 3 tablespoons honey. I used the honey and 1/8 cup raw cane sugar, and that was really plenty sweet. I can't imagine that 1 1/4 cups sweetener can be right. Even my really sweet toothed husband said he can't imagine them being still edible with more than three times the sweetener I used.
I'll definitely make tham again but will stick to my 1/8 cup of cane sugar :)
Thanks for sharing anyway, I really love these cookies!
Made for I've Saved All These recipes Tag Game / Diabetic Forum.