SO GOOD!!! I have made a lot of pumpkin treats this fall and these turned out to be my favorite...I was a bit surprised because the recipe is so simple... :) I made them Halloween day in between "Tricks & Treats"...I halved the recipe because of time and supply crunch...I wanted to use up some already opened canned pumpkin in the fridge and it was about 1/2 of a cup...the recipe worked wonderfully (1/2 cup margarine, 1/4 Splenda & 1/4 Splenda brown sugar blend and a couple of table spoons of Egg Beaters...) I loved the addition of the ground flax seed...it lent just the right amount of sweet nuttiness and added to the airy texture...these bake into lovely moist pumpkin puffs (pretty substantial in size)...just wonderful :) This has been my most successful experience baking with Splenda (oh- I did get 30 perfect little treats with the 1/2 batch!!!) - Thanks Auntie Mags :)
Delicious cookies. I was expecting a cookie that would spread out and be thin but these don't spread at all and come out like tender, sweet pillows. I made a 1/2 recipe which ask for 1/2 a cup of butter, I used 2 tbsp of it and filled the rest of the 1/2 cup with unsweetened apple sauce. I used 3/4 tsp of pumpkin pie spice instead of cinnamon alone. I couldn't be more pleased with the finished cookies. As I didn't have flax seed I added another tbsp of flour.These will be great all year round but will definitely make a Christmas appearance as well.
I loved this recipe! I opted to tkae out 1/4 cup of margerine and replaced it with unsweetened applesauce to help lower the fat and they still turned out fantastic! I also added healthy toasted walnuts and raisins and some pumpkin pie spice for more flavour. So delicious, my partner's family gobbled them all up this Thanksgiving!
Okay... so I didn't really like these fresh out of the oven, but my 4 year old daughter ate about 10 of them right off the rack, so I figured it was still a success. However, I tried some again the next day, and now I really like them! I did add 1/2 cup of mini chocolate chips and subbed half the butter with applesauce. They taste like muffin tops.
I messed up somehow... it has been a while since I made these but I think I may have put more than 1 cup of pumpkin in it. The result was a dough that was too runny and I should have added flour but did not. As a result the cookies spread a bunch and were very crumbly. Hubby liked the flavor though so I guess it's worth another shot!
We added mini-chocolate chips and pecans. Couldn't wait for them to cool completely before a half-dozen were eaten!
These are sooooo yummy!! I ate five cookies out of the first batch--good thing they're "no guilt"! My three year old son has had two of them as well. I love the texture of them, light and fluffy and cake-like. I was hesitant to make these because other pumpkin cookies I've made haven't been very good, but I will make these again for sure. In fact, I think I will make up another batch tomorrow and freeze the dough so I don't waste what's left of my canned pumpkin.
Fantastic cookies!! So light and fluffy. I did use 1/2 cup Splenda granular and 1/4 cup Splenda brown sugar blend along with 3/4 c butter and 1/4 c unsweetened applesauce as others have too. I omitted the flax seeds but I did all a light sprinkle of icing sugar on the tops after baking to dress them up a bit for company. The aroma in the house is unbelieveable. This recipe tops other recipes that I've tried by far. Thanks for sharing this with us.
I also replaced the butter with applesauce.But I dropped the splenda.I use persimmons pulp also. The make great mini muffins.Just add two minutes to baking time.