Light Pumpkin Cookies with Splenda Sugar Blend by Kim
Indulge your sweet tooth guilt-free with these Light Pumpkin Cookies made with Splenda Sugar Blend, a perfect treat for fall or any time of the year! This soft and spiced pumpkin cookie recipe by Kim combines the warmth of cinnamon, nutmeg, and ginger with the rich, earthy flavor of real pumpkin puree. The use of Splenda Sugar Blend instead of regular sugar helps keep the cookies lower in sugar without sacrificing sweetness, making them a lighter option for dessert lovers. Ready in under 30 minutes, these cookies are easy to whip up with pantry staples like all-purpose flour, unsalted butter, and vanilla extract. Perfectly soft and chewy, they pair wonderfully with coffee or a cup of tea. Plus, they’re great for meal prepping—store them in an airtight container or freeze for a longer-lasting batch of homemade goodness!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.75 cup Splenda Sugar Blend
- 1 cup Canned pumpkin puree (not pumpkin pie filling)
- 1 large Egg
- 1 teaspoon Vanilla extract
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and Splenda Sugar Blend together until the mixture is light and fluffy, about 2-3 minutes.
Add the canned pumpkin puree, large egg, and vanilla extract to the butter mixture, and beat on medium speed until well combined. Scrape down the sides of the bowl as needed.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Be careful not to overmix.
Using a cookie scoop or two teaspoons, drop rounded tablespoons of the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the cookies are set and the edges are slightly golden. Avoid overbaking to keep them soft.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
2629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.6 g | 138% | |
| Saturated Fat | 63.4 g | 317% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 2439 mg | 106% | |
| Total Carbohydrate | 389.4 g | 142% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 185.1 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 185 mg | 14% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 880 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
