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3/4 cup (180 mL) butter, softened
1/2 cup (125 mL) packed SPLENDA® Brand Brown Sugar Blend
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)
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.
Nutrition InformationAmount per Serving
Serving Size: 1 cookie
Calories from Fat: 36
Fat: 4 g
Saturated Fat: 2 g
Cholesterol: 12 mg
Sodium: 54 mg
Total Carbohydrate: 8 g
Fibre: 1 g
Sugars: 3 g
Protein: 1 g