So I made some yummy cookies.... low carb cookies.... Pumpkin cookies.

And here's the recipe...

Pumpkin Cookies

1 ½ C low carb baking mix

½ tsp salt

½ tsp baking soda

½ tsp baking powder

2 TBSP cinnamon

1 tsp ground ginger

½ tsp ground fresh nutmeg

1 tsp pumpkin pie spice

½ C splenda

½ C splenda brown sugar mix

½ C canola oil

1 ½ cup pumpkin

1 egg

1 tsp vanilla extract

Preheat oven to 350F. Prepare to baking sheets lined with parchment paper.
In a large bowl, whisk together the flour, salt, baking soda, baking powder, and spices. Set aside.In a separate bowl, whisk to sugars and oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.Use a small ice cream scoop with a release mechanism to drop healing TBSP of the dough onto the prepared baking sheets, about 1 inch apart.Bake for 10-12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool completely on the pan. They will look more like mini cakes then cookies, so don’t panic about that.


So they're just yummy! Even with being low carb.

The original recipe is for them as whoopie pies... with a cream filling. But... I have discovered a much more lovely use for them.

Start by cutting them in half.... because mine are a little thick. LOL

And then.....

Because a very lovely person sent you some Sugar Free Caramel sauce from Harry and David... and it's a lovely thick Caramel.... oooh so yummy!

Place a teaspoon of caramel sauce on the cookie and put the top back on it......

OOOOOH yum....

Pssst! They're even better chilled.....