Butterscotch pumpkin cookies

Name: Butterscotch pumpkin cookies Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 40
Ingredients: 2 c whole wheat flour; 1 1/2 tsp baking powder; 1 tsp baking soda; 1/2 tsp cinnamon; 1/2 tsp pumpkin pie spice (or use all cinnamon if you don't have it); 1/2 tsp salt; 1/2 c egg substitute (instead of two eggs); 1/2 c granulated sugar; 1/2 c Splenda; 1 tsp vanilla extract; 1/2 c unsweetened applesauce; 1 c Libby's canned pure pumpkin; 1 c butterscotch chips

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Minutes to Prepare: 10
Minutes to Cook: 20

Number of Servings: 40

Ingredients

2 c whole wheat flour1 1/2 tsp baking powder1 tsp baking soda1/2 tsp cinnamon1/2 tsp pumpkin pie spice (or use all cinnamon if you don't have it)1/2 tsp salt1/2 c egg substitute (instead of two eggs)1/2 c granulated sugar1/2 c Splenda1 tsp vanilla extract1/2 c unsweetened applesauce1 c Libby's canned pure pumpkin1 c butterscotch chips

Directions

Preheat oven to 325 F. Combine 1st six ingredients (flour through salt) in medium bowl and set aside. In a large bowl, beat eggs and sugar and Splenda. Add to that the vanilla, applesauce and pumpkin. When thoroughly mixed, slowly add the flour mixture. Lastly, fold in butterscotch chips. Arrange globs (about a heaping tablespoon full) onto a greased cookie sheet. Bake for about 12-14 minutes, or until tops feel firm and a toothpick comes out dry. This made about 40 cookies for me.

Number of Servings: 40

Recipe submitted by SparkPeople user MCHLLEMABELLE.

Servings Per Recipe: 40

Nutritional Info Amount Per Serving