Pumpkin Hermits
43 people added this to their Recipe Box
This recipe makes 60 servings
| Nutritional Info | |
|---|---|
| Per cookie: about | - |
| cal | 69 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 8 g |
| fibre | 1 g |
| chol | 12 mg |
| sodium | 54 mg |
| Sugars | 3 g |
Ingredients
-
3/4 cup butter, softened
1/2 cup packed Splenda® Brand brown sugar blend
2 eggs
1 cup pumpkin purée
2 tbsp molasses
2 cups all-purpose flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 cup chopped dates or raisins
1 cup pepitas, (raw pumpkin seeds)
Preparation:
In large bowl, beat butter with SPLENDA® Brown Sugar Blend until light; beat in eggs, pumpkin puree and molasses.
Whisk together flour, baking powder, cinnamon, baking soda and salt ; 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:
-
Developed by the Canadian Living Test Kitchen
Source: SPLENDA®
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