Best 3 Light Pumpkin Cookies With Splenda Sugar Blend By Kim Recipes
Indulge in the delightful symphony of flavors with these delectable Light Pumpkin Cookies, a symphony of autumnal flavors and textures. This recipe, meticulously crafted by Kim at Alicepices, offers a guilt-free indulgence, using Splenda Sugar Blend to create a healthier version of the classic pumpkin cookie. Each bite is a perfect balance of soft and chewy, with fragrant pumpkin spices and a hint of sweetness.
Complementing the pumpkin cookies are three additional culinary creations that will tantalize your taste buds. Discover the irresistible Pumpkin Cupcakes with Cream Cheese Frosting, a match made in dessert heaven. These moist and fluffy cupcakes are crowned with a creamy and tangy cream cheese frosting, making them the perfect treat for any occasion.
For those seeking a gluten-free option, the article features the delectable Gluten-Free Pumpkin Muffins. These muffins are not only light and airy but also packed with pumpkin flavor and topped with a sweet and crunchy streusel topping. Last but not least, the article introduces the Pumpkin Spice Donuts, a delightful twist on the classic donut. These donuts are infused with warm pumpkin spices and glazed with a decadent maple glaze, making them a perfect grab-and-go breakfast or afternoon snack.
ROASTED PUMPKIN SEEDS WITH A KICK FROM KIM!
This I made with spices Kim sent me from Texas!You can buy them on line or you may be lucky enough to have it in your area. I made this with seeds from a small pumpkin so adjust accordingly. You may not think its enough seasoning before baking but it will turn a nice golden color and be full of taste.
Provided by Rita1652
Categories Lunch/Snacks
Time 55m
Yield 2/3 cup
Number Of Ingredients 5
Steps:
- Mix all ingredients together and place on a cookie sheet pan in a single layer.
- Cook in a 350 oven until butter is melted.
- Lower oven to 275 degrees, mix and spread seed into single layer and bake till crisp about 30-40 minutes.40 minutes.
Nutrition Facts : Calories 899.2, Fat 80.5, SaturatedFat 22.9, Cholesterol 45.8, Sodium 1019.1, Carbohydrate 24.6, Fiber 5.4, Sugar 1.4, Protein 34
SUGAR-FREE PUMPKIN COOKIES
These cookies are so good, and they taste a little bit like pumpkin pie. They have a cake-like texture, but they are moist. I make them for my mother-in-law, primarily, because she is diabetic, and she adores them. We live at high altitude (6,800-ish ft.), and they work fine. *Note*: Do not flatten them before putting them in the oven. They do not change shape (flatten) themselves, but I think that helps them keep their moisture when they're stored.
Provided by Greeny4444
Categories Drop Cookies
Time 1h
Yield 5 dozen, 30 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Combine flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and nutmeg in medium bowl. Set aside.
- Cream butter and Splenda in large mixing bowl.
- Add pumpkin, eggs, and vanilla extract; beat until blended.
- Gradually add flour mixture into pumpkin mixture at low speed until combined.
- Stir in nuts, if using.
- Drop using a cookie scoop or by rounded teaspoons onto ungreased baking sheets.
- Bake for 12 to 15 minutes, or until edges are golden brown.
- Remove to wire rack to cool completely.
SOFT BANANA COOKIES WITH SPLENDA SUGAR BLEND BY KIM
This recipe produces soft, cookies that taste even better the next day. This is a great recipe to use for family functions or just to use up your browning bananas. A half cup of chocolate chips or walnuts make great additions. If you are skeptical that these taste great with Splenda (you can't even tell), then add 1/2 cup of sugar in place of the Sugar Blend. These cookies will be a hit.
Provided by KRice
Categories Dessert
Time 20m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, stir applesauce, Splenda Sugar Blend, and brown sugar.
- Add in the bananas, walnuts, egg whites, and vanilla.
- In another bowl, mix the flour, baking powder, baking soda, and salt.
- Stir flour mixture into the sugar mixture and blend well.
- Scoop batter onto cooking sheet sprayed with Pam. Space cookies about 3 inches apart using a spoon.
- Bake for 10 minutes at 350 degrees.
- Cool on a wire rack.
- Let the cookies cool and coat with your favorite icing, glaze, confectioners sugar, or leave them plain. They're just as tasty without any icing.
- Enjoy!
Tips:
- For the best results, chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- If you don't have a cookie scoop, you can use a spoon to drop the dough onto the baking sheet. Just be sure to make the cookies all about the same size so they bake evenly.
- Bake the cookies until they are just set in the center. Overbaking will make the cookies dry and crumbly.
- Let the cookies cool completely before storing them. This will help them keep their shape and prevent them from becoming soggy.
Conclusion:
These light pumpkin cookies are a delicious and easy treat that are perfect for fall. They are made with a blend of Splenda and sugar, so they are a guilt-free indulgence. The cookies are soft and chewy, with a moist center and a crispy outer shell. They are also packed with pumpkin flavor, thanks to the pumpkin puree and pumpkin pie spice. Whether you are looking for a special treat to serve at your next party or a simple snack to enjoy at home, these light pumpkin cookies are sure to please everyone.
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