Sugar-Free Pumpkin Cookies

Ingredients

• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon clove
• 1/2 teaspoon ginger
• 1 teaspoon nutmeg
• 2 cups butter, softened
• 2 cups Splenda granular
• 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups pecans, chopped, if desired

Directions

1. 1

   Preheat oven to 350°F

2. 2

   Combine flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and nutmeg in medium bowl. Set aside.

3. 3

   Cream butter and sugar in large mixing bowl.

4. 4

   Add pumpkin, eggs and vanilla extract; beat until blended.

5. 5

   Gradually add flour mixture into pumpkin mixture at low speed until combined.

6. 6

   Stir in nuts, if using.

7. 7

   Drop using a cookie scoop or by rounded teaspoons onto ungreased baking sheets.

8. 8

   Bake for 12 to 15 minutes, or until edges are golden brown.

9. 9

   Remove to wire rack to cool completely.