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 |
Made with SPLENDA® No Calorie Sweetener, Granulated
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