Pumpkin Polka Dot Cookies

By Jeanette Terry

Ingredients
  • 1/2 cup stick butter, softened

  • 1-1/4 cups Equal® Spoonful*

  • 3 tablespoons light molasses

  • 1 cup canned pumpkin

  • 1 egg

  • 1-1/2 teaspoons vanilla

  • 1-2/3 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1-1/4 teaspoons ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 cup mini semi-sweet chocolate chips

  • * May substitute 30 packets Equal sweetener

Directions
  1. Beat butter, Equal® and molasses until well combined. Mix in pumpkin, egg and vanilla until blended. Gradually stir in combined flour, baking powder, spices, baking soda and salt until well blended. Stir in chocolate chips.

  2. Drop by teaspoonfuls onto sprayed baking sheets. Bake in preheated 350F oven 11 to 13 minutes or until light golden brown. Remove from baking sheet and cool completely on wire rack.

  3. Store in airtight containers at room temperature.


Nutritional Facts

Servings
25
Calories
57
Protein
1 g
Sodium
51 mg
Cholesterol
9 mg
Fat
3 g
Carbohydrates
7 g
Exchanges
1/2 starch
1/2 fat

dessert desserts dairy free low carb