It Is COLD...Time to BAKE

With frost rearing its ugly head, flowers and veggies dying back, and leaves falling on the ground it is time to warm up the house with some fall baking! Here is my recipe for some light pumpkin cookies. Nothing makes your home more inviting than the smell of something yummy baking in the oven. There are other options for this recipe. You could add nutmeg (1/8 tsp.), pumpkin spice, or chocolate chips!

LIGHT PUMPKIN COOKIES WITH SPLENDA SUGAR BLEND by KIM

Prep time: 15 minutes

Bake time: 10 minutes at 350 degrees

INGREDIENTS:

1 cup applesauce (Two 4-ounce individual applesauce cups works very well!)

1/4 cup Splenda Sugar Blend (If you want, you can use 1/2 cup of real sugar)

1/2 cup brown sugar

1 cup canned pumpkin

2 egg whites

1 tsp. vanilla extract

2 cups flour

2 tsp. cinnamon

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

DIRECTIONS:

1. Preheat oven to 350 degrees.

2. Mix together the applesauce and sugars in a large bowl.

3. Add in the pumpkin, egg, and vanilla.

4. In a separate bowl mix the flour, cinnamon, baking powder, baking soda, and salt.

5. Stir flour mixture into sugar mixture.

6. Spray baking sheets with Pam and use a spoon to place cookies 3 inches apart.

7. Bake at 350 degrees for 10 minutes.

8. Cool cookies on a wire rack.

9. Add your favorite glaze, icing, confectioners sugar, or eat plain.

10. ENJOY!

As you can see I started to sprinkle them with confectioners sugar and realized I should take a picture of them fresh out of the oven first. These were all that was left of the 30 cookies...until the hubby got home. No. No. I didn't eat them all by myself. My dad and kids insisted that I share them.