under400: Pumpkin Cookies Okay, this is one I discovered last October and have been obsessed with ever since. All of my friends love them as well. 1/4 cup light butter, room temperature 1/4 cup sweetener (such as Splenda or Truvia) 1/4 cup firmly packed brown sugar (you NEED this for flavor) 3/4 cup canned pumpkin 1 egg white 1/2 teaspoon vanilla extract 1 cup flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon cinnamon (or pumpkin spice seasoning. I like mine strong, so 2-3 tsp at least for me) 1/8 teaspoon salt Preheat oven to 350º F Have ready some ungreased baking sheets (parchment paper or silicone baking sheets are nice though). In a large mixing bowl, cream butter, sweetener and the brown sugar together until light and fluffy. Blend in pumpkin, egg white and vanilla extract. In separate bowl, stir together flour, baking soda, baking powder, cinnamon and salt. Mix flour mixture into butter-sugar mixture. Dough will be very sticky and very thick. Drop tablespoonfuls 3 inches apart on ungreased baking sheets. Bake the cookies for 10-12 minutes until golden around the edges. Remove warm cookies and transfer to racks. Let cool completely for a least one half hour before attempting any kind of frosting, but I think they’re amazing without anything added on top. Makes 24 cookies, 40 Calories each.  Fat 1.1g / Carbs 7.4g (fiber .2g, sugar 3.1g) / Protein .8g

under400:

Pumpkin Cookies

Okay, this is one I discovered last October and have been obsessed with ever since. All of my friends love them as well.

  • 1/4 cup light butter, room temperature
  • 1/4 cup sweetener (such as Splenda or Truvia)
  • 1/4 cup firmly packed brown sugar (you NEED this for flavor)
  • 3/4 cup canned pumpkin
  • 1 egg white
  • 1/2 teaspoon vanilla extract
  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon (or pumpkin spice seasoning. I like mine strong, so 2-3 tsp at least for me)
  • 1/8 teaspoon salt
  1. Preheat oven to 350º F
  2. Have ready some ungreased baking sheets (parchment paper or silicone baking sheets are nice though).
  3. In a large mixing bowl, cream butter, sweetener and the brown sugar together until light and fluffy.
  4. Blend in pumpkin, egg white and vanilla extract.
  5. In separate bowl, stir together flour, baking soda, baking powder, cinnamon and salt.
  6. Mix flour mixture into butter-sugar mixture. Dough will be very sticky and very thick.
  7. Drop tablespoonfuls 3 inches apart on ungreased baking sheets.
  8. Bake the cookies for 10-12 minutes until golden around the edges.
  9. Remove warm cookies and transfer to racks.
  10. Let cool completely for a least one half hour before attempting any kind of frosting, but I think they’re amazing without anything added on top.

Makes 24 cookies, 40 Calories each. 

Fat 1.1g / Carbs 7.4g (fiber .2g, sugar 3.1g) / Protein .8g

Notes

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    Omg pumpkin cookies
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