Pumpkin Cinnamon Roll Cookies - Splenda®
INGREDIENTS
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For the cookies:
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1 cup all-purpose flour
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¼ teaspoon baking powder
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1 teaspoon pumpkin pie spice
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¼ teaspoon salt
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1 stick unsalted butter, room temperature
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½ cup Splenda® Sugar Blend
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1 large egg
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1 teaspoon vanilla extract
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1 cup canned pumpkin puree
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For the cream cheese swirl:
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2 ounces light cream cheese
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2 tablespoons Splenda® Sugar Blend
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For the cinnamon swirl:
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1 tablespoon Splenda® Sugar Blend
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½ teaspoon ground cinnamon
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½ – 1 teaspoon water
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