LIGHT PUMPKIN COOKIES WITH SPLENDA SUGAR BLEND BY KIM
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.
Provided by KRice
Categories Dessert
Time 25m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- Enjoy!
PUMPKIN SPICE SOFT SUGAR COOKIES
If a homemade pumpkin pie and a soft sugar cookie had little cookies of their own, well, let these speak for themselves. Add your favorite seasoned nuts if you wish. I happened to have had some caramelized sugar I had previously made and I crushed this up and added to the top of some of the cookies just before baking.
Provided by Big C
Categories Desserts Cookies Sugar Cookies
Time 20m
Yield 48
Number Of Ingredients 10
Steps:
- Beat butter and 2 cups sugar with an electric mixer in a large bowl until creamy. Add eggs and vanilla; beat until smooth.
- Sift flour, pumpkin pie spice, baking powder, and salt together in a bowl. Add flour mixture to butter mixture and beat until flour is completely incorporated. Cover dough with plastic wrap and refrigerate until chilled, at least 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Spray baking sheets with cooking spray.
- Pour 1/4 cup sugar into a shallow bowl.
- Drop spoonfuls of dough 2 inches apart onto prepared baking sheets. Moisten the bottom of a glass with water and dip the glass in sugar. Gently flatten each drop of cookie dough with the bottom of the sugared glass.
- Bake cookies in the preheated oven until set, 5 to 7 minutes.
Nutrition Facts : Calories 124.3 calories, Carbohydrate 16.5 g, Cholesterol 23 mg, Fat 6.1 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 3.7 g, Sodium 102.6 mg, Sugar 9.4 g
SOFT BANANA COOKIES WITH SPLENDA SUGAR BLEND BY KIM
This recipe produces soft, cookies that taste even better the next day. This is a great recipe to use for family functions or just to use up your browning bananas. A half cup of chocolate chips or walnuts make great additions. If you are skeptical that these taste great with Splenda (you can't even tell), then add 1/2 cup of sugar in place of the Sugar Blend. These cookies will be a hit.
Provided by KRice
Categories Dessert
Time 20m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, stir applesauce, Splenda Sugar Blend, and brown sugar.
- Add in the bananas, walnuts, egg whites, and vanilla.
- In another bowl, mix the flour, 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.
- Enjoy!
PUMPKIN SPICE COOKIES WITH BROWN SUGAR FROSTING
Light cookies that satisfy your pumpkin spice tastes!
Provided by AmyMTeets
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine white sugar, pumpkin, butter, egg, and vanilla extract in a large bowl.
- Combine flour, baking powder, and baking soda in a separate bowl. Add to pumpkin mixture until a soft dough forms.
- Drop dough by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheets.
- Bake in the preheated oven until golden, 10 to 12 minutes. Remove from the oven and let cool completely, 15 to 30 minutes.
- Heat brown sugar and butter in a saucepan over medium-low heat until smooth, about 5 minutes. Remove from heat and stir in powdered sugar and vanilla extract. Spread frosting over cooled cookies.
Nutrition Facts : Calories 140.3 calories, Carbohydrate 25.1 g, Cholesterol 15.3 mg, Fat 4.1 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 2.5 g, Sodium 95.6 mg, Sugar 17.3 g
ROASTED PUMPKIN SEEDS WITH A KICK FROM KIM!
This I made with spices Kim sent me from Texas!You can buy them on line or you may be lucky enough to have it in your area. I made this with seeds from a small pumpkin so adjust accordingly. You may not think its enough seasoning before baking but it will turn a nice golden color and be full of taste.
Provided by Rita1652
Categories Lunch/Snacks
Time 55m
Yield 2/3 cup
Number Of Ingredients 5
Steps:
- Mix all ingredients together and place on a cookie sheet pan in a single layer.
- Cook in a 350 oven until butter is melted.
- Lower oven to 275 degrees, mix and spread seed into single layer and bake till crisp about 30-40 minutes.40 minutes.
Nutrition Facts : Calories 899.2, Fat 80.5, SaturatedFat 22.9, Cholesterol 45.8, Sodium 1019.1, Carbohydrate 24.6, Fiber 5.4, Sugar 1.4, Protein 34
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.
Provided by Greeny4444
Categories Drop Cookies
Time 1h
Yield 5 dozen, 30 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Combine flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and nutmeg in medium bowl. Set aside.
- Cream butter and Splenda in large mixing bowl.
- Add pumpkin, eggs, and vanilla extract; beat until blended.
- Gradually add flour mixture into pumpkin mixture at low speed until combined.
- Stir in nuts, if using.
- Drop using a cookie scoop or by rounded teaspoons onto ungreased baking sheets.
- Bake for 12 to 15 minutes, or until edges are golden brown.
- Remove to wire rack to cool completely.
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