Carbquik Recipe: Pumpkin Nut Cookies
2 1/2 cups Carbquik
2 teaspoons baking powder
1 Tablespoon pumpkin pie spice
1/2 cup butter -- softened
1/2 cup vegetable glycerin
liquid Splenda equivalent to 1 cup sugar
1 cup canned pumpkin
1 cup chopped nuts
Preheat oven to 350F.
In a medium bowl, stir together Carbquik, baking powder, cinnamon, ginger and salt. Set aside.
In a mixer bowl, beat butter for 30 seconds. Add glycerin and Splenda and beat till fluffy. Beat in pumpkin and eggs.
Add dry ingredients and beat till combined. Stir in nuts.
Drop by rounded teaspoonfuls onto greased cookie sheets.
Bake for 12 minutes.
Remove to wire racks to cool.
This recipe contributed by: Pami (Low Carb Friends)
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