Pumpkin Thumbprint Cookies Directions:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the whole wheat flour, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.
- In a large bowl, cream together the light margarine, sugar substitute, and brown sugar substitute until light and fluffy. Beat in the egg and vanilla extract until well combined.
- Add the pumpkin puree and mix until incorporated. Gradually add the dry ingredients, mixing until just combined.
- In a small bowl, mix together the 1/4 cup sugar substitute and 1/4 teaspoon ground cinnamon for rolling.
- Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture and place on the prepared baking sheets, spacing them about 2 inches apart.
- Using your thumb or the back of a small spoon, make an indentation in the center of each cookie.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Remove from the oven and immediately fill each indentation with a small spoonful of sugar-free pumpkin butter.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation:
- Whole wheat flour (2 1/4 cups): 18 points
- Light margarine (8 tbsp): 8 points
- Sugar substitute (1/2 cup): 0 points
- Brown sugar substitute (1/2 cup): 0 points
- Egg (1 large): 0 points
- Pumpkin puree (1/2 cup): 0 points
- Sugar-free pumpkin butter (1/2 cup): 1 point
- Remaining spices and salt: 0 points
Total Points: 27
Servings: 24 cookies
Points Per Serving: 1.1 points per cookie (1 point when rounded)
Nutrition Information:
- Calories: ~70 per cookie
- Fat: ~3g
- Protein: ~1g
- Carbohydrates: ~10g
- Sugar: ~1g
- Sodium: ~40mg
I await your comments! Enjoy!
