Butterscotch pumpkin cookies

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 40
Amount Per Serving
Calories: 67.0

Total Fat: 1.7 g
Cholesterol: 0.0 mg
Sodium: 98.9 mg
Total Carbs: 11.8 g
Dietary Fiber: 0.9 g
Protein: 1.6 g

View full nutritional breakdown of Butterscotch pumpkin cookies calories by ingredient

Introduction

(recipe from sheddingit.com)

These cookies are delish! They have a cake-like texture which sets them apart from normal cookies. Enjoy! (recipe from sheddingit.com)

These cookies are delish! They have a cake-like texture which sets them apart from normal cookies. Enjoy!

Minutes to Prepare: 10

Minutes to Cook: 20

Number of Servings: 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

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.