Pumpkin Hermits Recipe

60 servings, ready in 20 minutes

In large bowl, beat butter with SPLENDA® Brown Sugar Blend until light; beat in eggs, pumpkin purée and molasses.

Whisk together flour, baking powder, cinnamon, baking soda and salt; stir into SPLENDA® Brown Sugar Blend mixture.

Stir in dates and pepitas.

Drop by rounded 1 tbsp (15 mL), about 1 inch (2.5 cm) apart, onto greased or parchment paper lined baking sheets. Bake in 375°F (190°C) oven for 10 to 12 minutes or until firm to the touch.


  • 3/4 cup (180 mL) butter, softened
  • 1/2 cup (125 mL) packed SPLENDA® Brand Brown Sugar Blend
  • 2 eggs
  • 1 cup (250 mL) pumpkin purée
  • 2 tbsp (30 mL) molasses
  • 2 cups (500 mL) all-purpose flour
  • 1 tsp (5 mL) each baking powder and cinnamon
  • 1/2 tsp (2 mL) each baking soda and salt
  • 1 cup (250 mL) chopped dates or raisins
  • 1 cup (250 mL) pepitas (raw pumpkin seeds)

Nutrition information

per serving
Total Fat 4.00g
Saturated Fat 2.00g
Sodium 54.00mg
Total Carbohydrates 8.0g
Fibre 1.00g
Sugars 3.00g
Protein 1.00g

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