Pumpkin Hermits
Servings: 60 cookies
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| Calories | 69 |
| Calories from Fat | 36 |
| Fat | 4 g |
| Saturated Fat | 2 g |
| Cholesterol | 12 mg |
| Sodium | 54 mg |
| Total Carbs | 8 g |
| Fibre | 1 g |
| Sugars | 3 g |
| Protein | 1 g |
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3/4 cup (180 mL) butter, softened
1/2 cup (125 mL) packed SPLENDA® Brand Brown Sugar Blend
2 eggs
1 cup (250 mL) pumpkin pur?
2 tbsp (30 mL) molasses
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) each baking powder and cinnamon
1/2 tsp (2 mL) each baking soda and salt
1 cup (250 mL) chopped dates or raisins
1 cup (250 mL) pepitas (raw pumpkin seeds)
Preparation:
In large bowl, beat butter with SPLENDA® Brown Sugar Blend until light; beat in eggs, pumpkin pur?and molasses.
Whisk together flour, baking powder, cinnamon, baking soda and sa< stir into SPLENDA® Brown Sugar Blend mixture. Stir in dates and pepitas.
Drop by rounded 1 tbsp (15 mL), about 1 inch (2.5 cm) apart, onto greased or parchment paper lined baking sheets. Bake in 375°F (190°C) oven for 10 to 12 minutes or until firm to the touch.
Additional Information
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Developed by the Canadian Living Test Kitchen
Source
SPLENDA®
 |
For more great Splenda© recipe ideas, click here. |
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