Light Pumpkin Cookies With Splenda Sugar Blend By Kim Recipes

SUGAR-FREE PUMPKIN COOKIES

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.

LIGHT PUMPKIN COOKIES WITH SPLENDA SUGAR BLEND BY KIM

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 SUGAR COOKIES

Steps:

• Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in egg until smooth. Mix pumpkin and vanilla extract into creamed butter mixture; add cinnamon, salt, and baking powder. Stir flour into pumpkin-butter mixture just until dough is mixed. Refrigerate dough, 2 hours to overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• Roll dough on a floured work surface and cut into shapes using cookie cutters. Arrange cookies on a baking sheet.
• Bake in the preheated oven until edges are lightly browned, 6 to 8 minutes.

SUGAR-FREE PUMPKIN SNACK CAKE

Steps:

• Preheat oven to 350°. Line a 9x13" pan with foil and spray with cooking spray.
• Mix cake mix, pumpkin, oil, eggs, and pumpkin pie spice in a large bowl with a hand mixer until well incorporated, about 2 minutes. Reserve 1/2 cup of batter and place the rest into the prepared pan.
• Place reserved batter back into your bowl, and and add the melted butter and cinnamon. Stir to combine.
• Place dollops of the cinnamon batter mixture over the cake and swirl with the back of a wooden spoon.
• Bake for 23-25 minutes, until a toothpick comes out clean. Cool completely.

KIM'S VIRTUOUS MINI PUMPKIN MUFFINS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease 48 mini-muffin cups or line with paper muffin liners.
• Stir the flour, sugar, baking powder, pumpkin puree, egg whites, milk, applesauce, salt, nutmeg, cinnamon, allspice, and ginger together in a large bowl until everything is just moistened; pour into prepared muffin cups.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Allow to cool completely on a wire rack before serving.