Pumpkin Spice Cookies

Came across this recipethat seemed to fit the season and wanted to pass it along. Their diabetic friendly cookies.

Pumpkin Spice Cookies

1/2 cup margarine, softened
9 teaspoons Equal® for Recipes or 30 packets Equal® Sweetener or 1 1/4 cups Equal® Spoonful™
1 cup canned pumpkin
1 teaspoon orange extract
1 1/4 cups all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon cloves
1/2 cup reduced-fat sour cream
1/2 cup raisins, finely chopped
2 teaspoons grated orange rind
1/4 cup chopped pecans
2 tablespoons Equal® for Recipes or 20 packets Equal® Sweetener or 3/4 cup plus 4 teaspoons Equal® Spoonful™
Warm skim milk or water
Ground cinnamon

    Beat margarine and 9 teaspoons Equal® for Recipes or 30 packets or 1 1/4 cups Equal® Spoonful™ until fluffy in large bowl; beat in pumpkin and orange extract.
    Mix in combined flours, baking soda, salt, and spices alternately with sour cream. Mix in raisins, orange rind, and pecans.
    Spoon batter by heaping teaspoons onto greased cookie sheets. Bake cookies in preheated 375°F (190°C) oven until browned, 10 to 12 minutes.
    Mix 2 tablespoons Equal® for Recipes or 20 packets or 3/4 cup plus 4 teaspoons Equal® Spoonful™ with enough warm milk to make a thin glaze consistency; brush lightly on warm cookies and sprinkle with cinnamon. Cool on wire racks.

Makes 6 dozen.

Nutrition Information Per Serving (2 cookies): 72 cal., 1 g pro., 9 g carbo., 4 g fat, 1 mg chol., 82 mg sodium.

Diabetic Food Exchanges: 1/2 Bread, 1 Fat.

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.