Ingredients for 30 servings:
1. 4 cups all-purpose flour
2. 2 teaspoons baking powder
3. 1 teaspoon baking soda
4. 1 teaspoon salt
5. 2 teaspoons cinnamon
6. 1/2 teaspoon clove
7. 1/2 teaspoon ginger
8. 1 teaspoon nutmeg
9. 2 cups butter, softened
10. 2 cups Splenda granular
11. 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
12. 2 large eggs
13. 2 teaspoons vanilla extract
14. 2 cups pecans, chopped, if desired
Directions:
1. Preheat oven to 350°F.
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.
Enjoy your meal!