Sugar-Free Pumpkin Cookies

These cookies are so good, and they taste a little bit like pumpkin pie. They have a cake-like texture, but they are moist. I make them for my mother-in-law, primarily, because she is diabetic, and she adores them. We live at high altitude (6,800-ish ft.), and they work fine. *Note*: Do not flatten them before putting them in the oven. They do not change shape (flatten) themselves, but I think that helps them keep their moisture when they're stored.

• Ready In: 1 hr
• Serves: 30
• Yields: 5 dozen

Ingredients

• 4  cups all-purpose flour
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1  teaspoon salt
• 2  teaspoons cinnamon
• 1⁄2 teaspoon clove
• 1⁄2 teaspoon ginger
• 1  teaspoon nutmeg
• 2  cups butter, softened
• 2  cups Splenda granular
• 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
• 2  large eggs
• 2  teaspoons vanilla extract
• 2  cups pecans, chopped, if desired

Directions

1. Preheat oven to 350°F.
2. Combine flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and nutmeg in medium bowl. Set aside.
3. Cream butter and Splenda in large mixing bowl.
4. Add pumpkin, eggs, and vanilla extract; beat until blended.
5. Gradually add flour mixture into pumpkin mixture at low speed until combined.
6. Stir in nuts, if using.
7. Drop using a cookie scoop or by rounded teaspoons onto ungreased baking sheets.
8. Bake for 12 to 15 minutes, or until edges are golden brown.
9. Remove to wire rack to cool completely.