Sugar-Free Pumpkin Cookies

• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon clove
• 1/2 teaspoon ginger
• 1 teaspoon nutmeg
• 2 cups butter, softened
• 2 cups Splenda granular
• 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups pecans, chopped, if desired

1. Preheat oven to 350u0b0F.
2. Combine flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and nutmeg in medium bowl. Set aside.
3. Cream butter and Splenda in large mixing bowl.
4. Add pumpkin, eggs, and vanilla extract; beat until blended.
5. Gradually add flour mixture into pumpkin mixture at low speed until combined.
6. Stir in nuts, if using.
7. Drop using a cookie scoop or by rounded teaspoons onto ungreased baking sheets.
8. Bake for 12 to 15 minutes, or until edges are golden brown.
9. Remove to wire rack to cool completely.

allpurpose, baking powder, baking soda, salt, cinnamon, clove, ginger, nutmeg, butter, splenda, pumpkin puree, eggs, vanilla, pecans

Taken from www.food.com/recipe/sugar-free-pumpkin-cookies-308605 (may not work)