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    You are in: Home / Recipes / Light Pumpkin Cookies With Splenda Sugar Blend by Kim Recipe
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    Light Pumpkin Cookies With Splenda Sugar Blend by Kim

    Light Pumpkin Cookies With Splenda Sugar Blend by Kim. Photo by KRice, PA

    1/3 Photos of Light Pumpkin Cookies With Splenda Sugar Blend by Kim

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    KRice, PA's Note:

    It time for fall and holiday baking. Nothing makes the house smell better, feel warmer, and seem more inviting. This is a great recipe to use your canned , homegrown, or jack-o-lantern flesh. These turn out soft and delicious. For those of you that enjoy the flavor of nutmeg, you may add 1/8 tsp. to the recipe. This recipe certainly doesn't need it though. In fact, I prefer the cookies without it. Don't be afraid to try the Splenda Sugar Blend. It is significantly cheaper than Splenda alone and you can't even tell that you didn't use all that real sugar. No, seriously. If you don't believe me you can substitute the Splenda Sugar Blend with 1/2 cup of sugar. You're going to love these cookies. If you have kids, or a sweet tooth like myself, you could also toss in some chocolate chips. I haven't tried it yet, but I think it would taste great.

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    Ingredients:

    Serves: 30

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      In a large bowl, stir applesauce, Splenda Sugar Blend, and brown sugar.
    3. 3
      Add in the pumpkin, egg whites, and vanilla.
    4. 4
      In another bowl, mix the flour, cinnamon, baking powder, baking soda, and salt.
    5. 5
      Stir flour mixture into the sugar mixture and blend well.
    6. 6
      Scoop batter onto cooking sheet sprayed with Pam. Space cookies about 3 inches apart using a spoon.
    7. 7
      Bake for 10 minutes at 350 degrees.
    8. 8
      Cool on a wire rack.
    9. 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. 10
      Enjoy!

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    Ratings & Reviews:

    • on September 26, 2010

      55

      These are SO good. I used whole wheat flour and you couldn't tell a difference. Also, I used plain Jane off brand Splenda instead of the blend. I didn't have any frosting or powdered sugar, so I drizzled Agave over the tops and sprinkled brown sugar. I will be making these often. Mine were underdone in the middle, so I went 12 minutes with the second batch. I bet if I sneaked in some protein powder, these would make great breakfast bars too.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 05, 2009

      55

      These cookies are delicious. If I could give it more than five stars I would. They are soft and very flavorful. I made a large batch, and they were gone in no time at all. Even my picky son ate them, and he doesn't eat anything. This was the first time I used Splenda Sugar Blend, and you cannot tell. This is a great recipe! I'll be using this one all the time. Especially for family get-togethers. Thanks for sharing this recipe! It's a keeper.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Light Pumpkin Cookies With Splenda Sugar Blend by Kim

    Serving Size: 1 (31 g)

    Servings Per Recipe: 30

    Amount Per Serving
    % Daily Value
    Calories 55.4
     
    Calories from Fat 1
    11%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 100.8 mg
    4%
    Total Carbohydrate 12.4 g
    4%
    Dietary Fiber 0.6 g
    2%
    Sugars 3.8 g
    15%
    Protein 1.2 g
    2%

    The following items or measurements are not included:

    Splenda Sugar Blend for Baking

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