- Portion size 60 servings
- Credits : SPLENDA®
Ingredients
Method
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.
Nutritional facts Per cookie: about
- Sodium 54 mg
- Protein 1 g
- Calories 69.0
- Total fat 4 g
- Cholesterol 12 mg
- Saturated fat 2 g
- Total carbohydrate 8 g