Prep 15 mins
Cook 10 mins
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.
- 1 cup applesauce (Two 4-ounce individual applesauce cups work great!)
- 1⁄4 cup Splenda Sugar Blend for Baking (this site made me write "for Baking"...I don't think the bag says that???)
- 1⁄2 cup brown sugar
- 1 cup canned pumpkin
- 2 egg whites
- 1 teaspoon vanilla extract
- 2 cups flour
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- Preheat oven to 350 degrees.
- In a large bowl, stir applesauce, Splenda Sugar Blend, and brown sugar.
- Add in the pumpkin, egg whites, and vanilla.
- In another bowl, mix the flour, cinnamon, baking powder, baking soda, and salt.
- Stir flour mixture into the sugar mixture and blend well.
- Scoop batter onto cooking sheet sprayed with Pam. Space cookies about 3 inches apart using a spoon.
- Bake for 10 minutes at 350 degrees.
- Cool on a wire rack.
- 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.
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.
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.