Pumpkin Polka Dot Cookies

Pumpkin Polka Dot Cookies

These low-carb, low-calorie cookies have all the delicious flavors of Fall.

Rating:

5 stars 5 stars 5 stars 5 stars 5 stars (37 ratings made) Rate
Serves: 48 person(s) Change

Preparation Time: 15 mins
Cooking Time: 13 mins

Yield: 48 x cookies (4 dozen)

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe Quick And Easy Recipe

Ingredients Convert to Metric

  • 1/2 cup stick butter (or margarine), softened
  • 1 1/4 cup Equal® Spoonful (or use 30 packets Equal® Sweetener)
  • 3 Tbsp light molasses
  • 1 cup canned pumpkin
  • 1 egg
  • 1 1/2 tsp vanilla
  • 1 2/3 cup all-purpose flour
  • 1 tsp baking powder
  • 1 1/4 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup mini semi-sweet chocolate chips

Directions:

Preheat oven to 350°F.

In a bowl, beat butter, Equal® and molasses until well combined. Mix in pumpkin, egg and vanilla until blended.

In a separate bowl, add flour, baking powder, spices, baking soda, and salt and stir until well blended. Gradually stir in the combined flour mixture into the pumpkin-egg mixture and stir until well combined. Stir in chocolate chips.

Lightly spray a cookie sheet with Pam or other non-stick cooking spray. Drop teaspoonfuls of mixture onto cookie sheet. Bake in preheated oven for 11 to 13 minutes. Remove cookie sheet and cool completely on wire rack.

Store cookies at room temperature in an airtight container for up to 1 week.

Variations:

Try serving with a steaming mug of Hot Chai Tea (see recipe link below).

Serving suggestion is not included in the nutritional analysis.

Thanks to Merisant/Equal® - www.equal.com