Prep 15 mins
Cook 12 mins
I have not tried this recipe. I got this recipe from Obesty Help. It was posted by Carol Just. The recipe is by Dame Tooter.
- 1⁄2 cup butter
- 1 cup Splenda granular, sugar substiute
- 1 large egg, beaten
- 1 cup canned pumpkin (not pumpkin pie filling)
- 2 teaspoons vanilla
- 1 tablespoon pumpkin pie spice (or 3 teaspoons ground cinnamon, 1/2 tsp. ground nutmeg, 1/4 tsp. ground cloves, 1/4 tsp. ground ging)
- 2 teaspoons baking powder
- 1⁄16 teaspoon salt (pinch, brings out the natural sweetness in the pumpkin)
- 2 1⁄2 cups all-purpose flour
- 4 ounces jell-o brand sugar-free instant cheesecake pudding mix
- 4 ounces cream cheese, softened to room temperature
- 1⁄2 cup milk, as needed
- 6 -8 ounces sugar-free Cool Whip
- Cream together butter, Splenda, egg and pumpkin. Stir in the vanilla and pumpkin pie spice. In a separate bowl sift together (for no lumps) the baking powder, salt and flour. Add the flour mixture to the pumpkin mixture by thirds, stirring well after each addition. With a damp sponge wipe a large surface. Place a sheet of waxed paper on the slightly damp surface and roll out the dough to about a 1/4 inch thickness in a rectangle. Take a 2 or 3 inch round cookie cutter. Dip it in flour and smack it on the board to remove excess flour. Cut the cookie out. Repeat for each cookie. Place on a LIGHTLY greased cookie sheet (I used Reynold's Release foil - no oil/grease or spray required!), leaving 1-inch between cookies. Bake at 400 degrees 12 to 16 minutes or until just golden. Remove to wire rack and cool completely.
- Mix together the jello, milk and cream cheese until smooth in a food processor (or by hand, but really work the lumps out as best as possible). May need to add a bit more milk to make creamier. Add the cool whip. Chill, if needed to make spreadable, but not runny. Spread between two cookies and sandwich them together. Store in the refrigerator.