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My daughter had several friends over the other day and they all loved these pumpkin butterscotch cookies so much, they requested the recipe to take home to their Mother's. Hope they've had the chance to enjoy them again. :) These are wonderful and what's even better, they're very low-point so you can enjoy more than one without any guilt!
Pumpkin Butterscotch Cookies
Ingredients:
- 1/2 cup Land O Lakes Light butter, softened
- 1 cup Splenda granulated sugar substitute
- 1 to 1 1/4 cup canned pumpkin (not pumpkin pie filling)
- 1 tsp Vanilla
- 1/2 Tbs. Pumpkin Spice
- 1 tsp Cinnamon
- 1 tsp All Spice
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 2 cups flour
- 1/2 cup butterscotch chips
Mix softened butter and Splenda. Add pumpkin, vanilla, pumpkin spice, all spice, and cinnamon. Mix. Stir in baking powder, baking soda, and flour. Mix well and add chips. Drop spoonfuls on cookie sheet and bake at 350 degrees for 9 or 10 minutes. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings = 20 cookies
Serving size = 1
Points per serving = 1.6
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I will eventually get back to some healthy low-point main courses or side dishes, but for now, having fun with these delicious autumn treats! This pumpkin cake is probably one of my favorites. That means I have to be careful because even though it's a wonderful low-point dessert, it's hard for me to just eat one piece. I vow to do better with that, the next time I bake this amazing pumpkin cake... which will be very soon!!!
Low-Point Pumpkin Cake
Ingredients:
- 1 2/3 cups Splenda granulated sugar substitute
- 3/4 cup Land O Lakes Light butter - softened
- 1/3 cup skim milk
- 1, 15 oz. can Pumpkin (not pumpkin pie filling)
- 2 eggs
- 2 1/2 cups flour
- 1 1/4 tsp baking soda
- 1 1/4 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 2 tsp Pumpkin Pie spice
- 1/2 tsp All Spice
- 1/2 tsp Ginger
Combine sugar and butter. Mix well and then add eggs, pumpkin, and milk. Mix. Add spices and flour, beating at medium speed, scraping bowl often until well mixed. Pour batter into greased 13 inch by 9 inch cake pan. Bake for 25 minutes at 350 degrees (or until toothpick inserted into the middle comes out clean). If you would like a printer-friendly version of this recipe, Click Here.
Total servings = 18 pieces
Serving size = 1
Total points per serving = 1.7
Total points per serving with 1 tsp Betty Crocker Whipped Cream Cheese Icing or Whipped Butter Cream Icing on each serving = 2.5
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Autumn is that time of year when I start to yearn for pumpkin, apple butter, and spice flavors. Quite a few of my blogs during this time will be recipes with one or all of those ingredients in them.
This delicious "Pumpkin Fluff" recipe can be enjoyed like a pudding. Somebody asked me if it can be used as a dip and it certainly can, however, one of my blogs in the very near future is going to be a great recipe for a wonderful pumpkin dip that's perfect for dipping ginger snap cookies into! So stay tuned for some amazing recipes you'll want to enjoy this fall season.
Pumpkin Fluff
Ingredients:
- 1 cup canned pumpkin (not pumpkin pie filling)
- 1/2 Tbs. pumpkin pie spice
- 3/4 to 1 cup skim milk
- 1 cup fat free cool whip
- 1 package of sugar free fat free instant vanilla pudding mix
Mix together pumpkin, spice, and milk until blended. Add pudding mix and mix for 2 minutes. Fold in cool whip. Refrigerate.
If you'd like a printer-friendly version of this recipe, Click Here.
Total servings = 5
Serving size = 1/2 cup
Points per serving = 1.4
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It never fails! Whenever I'm about to bake something (and, at times, in the middle of baking something) I realize I don't have one of the ingredients listed in the recipe! I then try to figure out what I can use in place of the missing ingredient and subsequently, fail.. having used the wrong thing. That's why I was excited to find a very helpful site that has over 100 ingredients and what you can substitute for those ingredients if you ever find yourself in the same predicament.
Click Here for the complete list of ingredient substitutions.
Happy baking!
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I always get that taste for something with a pumpkin or spice flavor in the fall. Come October, I'm always looking for delicious fall recipes and was happy to find this one that I can add to my collection of recipes with "autumn appeal". :) Put some coffee on and get ready to say, "MMMmmm!"
Low-Point Pumpkin-Oat Bread
Ingredients:
1/2 cup butter, softened
1 1/2 cups light brown sugar
3 large eggs
2 cups canned pumpkin
1/4 tsp. salt
1/2 Tbs. Pumpkin spice
1/4 tsp. Allspice
1/4 tsp. cinnamon
1 1/2 cups flour
1 1/2 cups Quaker Oats
2 1/2 tsp. baking soda
24 pieces of walnut halves (optional)
Preheat oven to 350 degrees. Coat 10 x 15-inch (or 13 x 9-inch) baking dish with Pam cooking spray. Using an electric mixer, cream butter and sugar. Add eggs and pumpkin; mix well. Add salt, Pumpkin spice, Allspice, cinnamon, flour, oats, and baking soda. Mix thoroughly. Pour batter into prepared baking dish and place walnut haves on top (if desired) so there will be 1 walnut in the center of each piece of bread. Bake for 30 to 35 minutes or until a toothpick inserted into the center of the bread comes out clean.
If you would like a printer-friendly version of this recipe, Click Here.
Total servings = 24
Serving size = 1
Points per serving = 3
