11/21/2008 08:03
Pumpkin Marshmallow Cookies
I adapted them from a recipe for pumpkin cranberry cookies and when I plugged in the info they are actually better for you made with Marshmellows than with dried cranberries so I went with the marshmellows.
- 1 cup(s) splenda
- 1 cup(s) canned pumpkin
- 1/2 cup(s) unsalted butter
- 2 cup(s) all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp table salt
- 1 cup(s) Kraft Jet-Puffed Mini Marshmallows
Instructions
Heat oven to 375 degrees.
Mix splenda and butter well, then add the pumpkin.
In another bowl thoroughly mix the flour, baking soda, baking powder, cinnamon and salt.
Stir the dry ingredients into the wet ones.
Last, stir the marshmallows in.
Drop by teaspoonful onto ungreased cookie sheet.
Bake until light brown, 10-12 min.
Immediately remove from cookie sheet; cool.