Makes 24 cookiesCalories 140 Prep Time 25 minutesTotal Time 55 minutesMade with Splenda® Stevia Sweetener
Ingredients
For the cookies:
1 ¾ cups Splenda® Stevia Sweetener Jar, divided
2 teaspoons ground cinnamon
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon kosher salt
1 cup all-vegetable shortening
2 large eggs
1 ½ teaspoons pure vanilla extract
For the filling:
¼ cup (4 ounces) fat-free cream cheese, softened
¼ cup Splenda® Stevia Sweetener Jar
2 tablespoons vegetable oil spread
2 teaspoons pumpkin pie spice
Nutrition Info Per Serving
Serving Size: 1 cookie
Calories
140
Total Fat
9g
Saturated Fat
2.5g
Cholesterol
15mg
Sodium
125mg
Total Carbs
26g
Dietary Fiber
1g
Sugars
0g
Added Sugars
0g
Protein
3g
Instructions
Preheat oven to 375°F and line 2 rimmed baking sheets with parchment paper.
In a small bowl, combine ¼ cup Splenda Stevia Sweetener and cinnamon together. Set aside.
In a medium bowl, whisk flour, cream of tartar, baking soda and salt together until combined.
In a separate large bowl, using a hand mixer, beat remaining sweetener and shortening together until light and fluffy, about 3-4 minutes. Add eggs and vanilla and beat until combined. Add dry ingredients. Beat until just combined.
Roll dough into balls about 1 tablespoon in size, and roll in cinnamon mixture. Place dough balls, 2-inches apart, onto prepared baking sheet and press into ¾-inch thick disks.
Bake for 12-15 minutes, rotating baking sheets halfway through, until edges of cookies are lightly browned. Let cool for 30 minutes before filling.
Meanwhile, in a large bowl, using a hand mixer, beat cream cheese, sweetener, vegetable oil spread, and pumpkin pie spice together until light and fluffy, about 2-3 minutes.
Top half of cookies with ½ teaspoon cream cheese mixture. Place remaining cookies on top, pressing so the mixture reaches the edges.
Note
Cookies can be stored in an airtight container and refrigerated for up to 1 week.
