Cozy sweaters, changing colors and pumpkin flavored everything. Fall is filled with fun and these pumpkin cookies are no exception. Only 165 calories and made with nutritious ingredients, you can indulge without the guilt. The recipe is made with fiber-rich oats, immune-boosting nutmeg and ginger – which can help relieve indigestion.
These soft and fluffy cookies are the perfect treat to bring to your next fall activity or upcoming holiday celebration!
Pecan Pumpkin Cookies With Dried Cranberries Recipe
Yield: 20 cookies (about 2 Tbsp each)
Get a printable version of this recipe here.
Ingredients:
1/2 cup margarine
1/3 cup sugar
1 cup canned pumpkin
1/3 cup maple syrup
1 teaspoon vanilla extract
2 egg whites
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup old-fashioned oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup unsalted pecans
1/2 cup dried cranberries
Vegetable oil cooking spray
Directions:
Preheat oven to 350° F.
In a large bowl, combine margarine and sugar, and cream them together with a rubber spatula. Add pumpkin, maple syrup, vanilla and egg whites and mix well.
In a medium bowl, combine flours, oats, baking powder, baking soda, cinnamon, nutmeg, ginger and salt. Add dry mixture to pumpkin mixture and stir until combined. Fold in pecans and cranberries.
Spray cookie sheet with vegetable oil cooking spray. Drop dough onto cookie sheet, using two level Tablespoons per cookie. Bake for 15 to 20 minutes.
Remove from oven and place cookies on cooling racks to cool completely. Store tightly covered.
Nutrition information per serving: 165 calories; 8 grams fat; 1 gram saturated fat; 0 mg cholesterol; 135 mg sodium; 21 grams carbohydrates; 2 grams fiber; 2 grams protein
Looking for more nutrition advice and want to make an appointment with a registered dietitian? Call 1-855-434-5483 or visit Nutrition Services on henryford.com.
