SPLENDA PUMPKIN COOKIES

1 stick unsalted butter
1/2 cup LIBBY?s® canned pumpkin
1/2 cup SPLENDA® No Calorie Sweetener, Granular
1/2 cup dry powdered milk
1 cup self-rising flour
1 tablespoon pumpkin pie spice
1/2 cup chopped walnuts
1/2 cup craisins (sweet dried Cranberries)

PREHEAT oven to 375° F.
SPRAY a large cookie sheet with cooking-oil spray and set aside.
MELT butter in microwave about 30 seconds in large mixing bowl.
STIR a in Pumpkin until well blended; stir in SPLENDA®, dry milk, flour, and spice until well blended; Stir in walnuts and craisins until well blended.
FORM into 24 balls and place on sprayed cookie sheet about 1" apart. Press each one twice, in opposite directions, with back of fork.
BAKE 375 degrees for 10 minutes. Remove from oven and serve.

Options: To use cookie cutters, must chop walnuts and craisins into smaller bits then press dough on sprayed waxed paper and cut into shapes, e.g., pumpkin-shaped cookie cutter, or instead of pressing balls with fork, may roll balls in coconut and bake.