Ingredients
The following ingredients have 4 Servings
- 2 1/2 cups Flour (see post for alternatives)
- 1 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- 1 1/4 Cup Splenda
- 9 tbsp Butter
- 1 cup Pumpkin Puree
- 1 Egg
- 1 tsp Vanilla Extract
Instruction
- Preheat your oven to 325° and prep your cookie sheets for nonstick.
- In a medium bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, and ground nutmeg. Set this bowl aside.
- Next, in a mixing bowl,cream together the sugar alternative with the butter. Once this is blended, you can beat in the pumpkin puree and then the vanilla extract and egg.
- For this next step, we will add the flour mixture from the medium bowl to the mixing bowl. To do so add half of the mixture at a time gently mixing between the additions.
- Bake your cookies for 18-20 minutes or until the cookies appear to start browning and firming. Allow the cookies to cool before adding a glaze. Alternatively, sprinkle with granulate sugar alternative about 12 minutes into baking to get more of a sugar cookie style to this cookie.