Pumpkin Polka Dot Cookies

Yield: about 4 dozen cookies

26% calorie reduction from traditional recipe

Ingredients

• 1/2 cup stick butter or margarine, softened
• 1 1/4 cups Equal Spoonful*
• 3 tablespoons light molasses
• 1 cup canned pumpkin
• 1 egg
• 1 1/2 teaspoons vanilla extract
• 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

Instructions

1. Beat butter, Equal and molasses until well combined.
2. Mix in pumpkin, egg and vanilla extract until blended.
3. Gradually stir in combined flour, baking powder, spices, baking soda and salt until well blended.
4. Stir in chocolate chips.
5. Drop by teaspoonsful onto sprayed cookie sheet.
6. Bake in preheated 350 degrees F oven for 11 to 13 minutes.
7. Remove and cool completely on wire rack.
8. Store at room temperature in an airtight container up to 1 week.

Notes

* May substitute 30 packets Equal sweetener

Nutrition

Per serving (1 cookie): 57 cal., 1 g pro., 7 g carb., 3 g fat, 9 mg chol., 51 mg sodium

Exchanges: 1/2 starch, 1/2 fat

Attribution

Recipe and photo credit: Equal Sweetener