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 SUGAR COOKIES
I've been making these quick and easy cookies for over 20 years. They're the first to go at our annual church bake sale.-Paula Marchesi, Lenhartsville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, whisk flour and pie spice; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. If desired, sprinkle with cinnamon sugar., Bake until edges are light brown, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool. Freeze option: Transfer wrapped disks to an airtight container; freeze. To use, thaw dough in refrigerator overnight or until soft enough to roll. Prepare and bake cookies as directed.
Nutrition Facts : Calories 96 calories, Fat 4g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 34mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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