Low-Point Pumpkin Butterscotch Cookies

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