Pumpkin Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
Preheat the oven to 350 F.
Line a baking sheet with parchment paper and spray lightly with Pam.
Combine the pumpkin, Splenda, molasses, yogurt, vanilla, spices, and salt in a bowl, and stir until mixed.
Add the flour and baking soda and stir until just combined, no longer.
Drop by the spoonful onto pan, making 18 cookies
.
Bake 10-15 minutes or until golden brown.
Let cool slightly then remove from the pan to cool completely.
Number of Servings: 18
Recipe submitted by SparkPeople user VERONICAMY.
1-cup plain pumpkin puree, in the can1 cup Splenda, granular3 tbsp molasses½ cup fat free Greek yogurt1 tsp vanilla extract1 tbsp pumpkin pie spice blend¼ tsp salt½ tsp baking soda2/3-cup white whole-wheat flour
Preheat the oven to 350 F.
Line a baking sheet with parchment paper and spray lightly with Pam.
Combine the pumpkin, Splenda, molasses, yogurt, vanilla, spices, and salt in a bowl, and stir until mixed.
Add the flour and baking soda and stir until just combined, no longer.
Drop by the spoonful onto pan, making 18 cookies
.
Bake 10-15 minutes or until golden brown.
Let cool slightly then remove from the pan to cool completely.
Number of Servings: 18
Recipe submitted by SparkPeople user VERONICAMY.
Nutritional Info Amount Per Serving
- Calories: 34.3
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 71.8 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 1.0 g
- Protein: 1.3 g
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