Pumpkin Chocolate Chip Cookies

48 servings, ready in 30 minutes

Preheat oven to 375°F (190°C).

Cream SPLENDA® Granulated, butter, pumpkin, and vanilla together. Mix in the flour, baking soda, and ground cinnamon. Stir in the chocolate chips.

Drop by teaspoons (5 mL) onto an ungreased baking sheet. Bake at 375°F (190°C) for 12 to 15 minutes, or until set. Let cookies cool on a rack.

Ingredients

  • 3/4 cup (180 mL) SPLENDA® No Calorie Sweetener, Granulated
  • 1 cup (250 mL) butter, softened
  • 1 15 oz (420 mL) can pumpkin purée
  • 2 tsp (10 mL) vanilla extract
  • 4 cups (1000 mL) all purpose flour
  • 2 1/2 tsp (12 mL) baking soda
  • 2 tsp (10 mL) ground cinnamon
  • 12 oz (335 g) semisweet chocolate chips

Nutrition information

per serving
Total Fat 6.00g
Saturated Fat 4.00g
Sodium 0.12mg
Total Carbohydrates 13.0g
Fibre 1.00g
Sugars 5.00g
Protein 2.00g

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