Pumpkin Hermits
This recipe makes 60 servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 6969 cal |
| pro | 1 g1g pro |
| total fat | 4 g4g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 8 g8g carb |
| fibre | 1 g1g fibre |
| chol | 12 mg12mg chol |
| sodium | 54 mg54mg sodium |
| Sugars | 3 g3g Sugars |
Ingredients
- 3/4 cup butter , softened3/4 cup butter, softened
- 1/2 cup packed Splenda® Brand Brown Sugar Blend 1/2 cup packed Splenda® Brand brown sugar blend
- 2 eggs 2 eggs
- 1 cup pumpkin purée 1 cup pumpkin purée
- 2 tbsp molasses 2 tbsp molasses
- 2 cups all-purpose flour 2 cups all-purpose flour
- 1 tsp baking powder 1 tsp baking powder
- 1 tsp cinnamon 1 tsp cinnamon
- 1/2 tsp baking soda 1/2 tsp baking soda
- 1/2 tsp salt 1/2 tsp salt
- 1 cup chopped dates 1 cup chopped dates or raisins
- 1 cup pepitas , (raw pumpkin seeds)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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