Sugar-Free Pumpkin Cookies - cooking recipe

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

Preparation

Preheat oven to 350\u00b0F.
Combine flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and nutmeg in medium bowl. Set aside.
Cream butter and Splenda in large mixing bowl.
Add pumpkin, eggs, and vanilla extract; beat until blended.
Gradually add flour mixture into pumpkin mixture at low speed until combined.
Stir in nuts, if using.
Drop using a cookie scoop or by rounded teaspoons onto ungreased baking sheets.
Bake for 12 to 15 minutes, or until edges are golden brown.
Remove to wire rack to cool completely.