Dessert

Butterscotch pumpkin cookies is for Dessert.

Butterscotch pumpkin cookies takes 10 minutes to prepare.

Butterscotch pumpkin cookies takes 20 minutes to cook.

Butterscotch pumpkin cookies makes 40 servings.

The ingredients for Butterscotch pumpkin cookies are:

2 c whole wheat flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice (or use all cinnamon if you don't have it)
1/2 tsp salt
1/2 c egg substitute (instead of two eggs)
1/2 c granulated sugar
1/2 c Splenda
1 tsp vanilla extract
1/2 c unsweetened applesauce
1 c Libby's canned pure pumpkin
1 c butterscotch chips

Here is how you make Butterscotch pumpkin cookies:

Preheat oven to 325 F. Combine 1st six ingredients (flour through salt) in medium bowl and set aside. In a large bowl, beat eggs and sugar and Splenda. Add to that the vanilla, applesauce and pumpkin. When thoroughly mixed, slowly add the flour mixture. Lastly, fold in butterscotch chips. Arrange globs (about a heaping tablespoon full) onto a greased cookie sheet. Bake for about 12-14 minutes, or until tops feel firm and a toothpick comes out dry. This made about 40 cookies for me.Number of Servings: 40Recipe submitted by SparkPeople user MCHLLEMABELLE.

The nutritional information for Butterscotch pumpkin cookies is:

• Servings Per Recipe: 40
• Amount Per Serving
• Calories: 67.0

• Total Fat: 1.7 g
• Cholesterol: 0.0 mg
• Sodium: 98.9 mg
• Total Carbs: 11.8 g
• Dietary Fiber: 0.9 g
• Protein: 1.6 g

The dietary needs meet for Butterscotch pumpkin cookies is Low Fat