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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 42 |
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For dessert, snacks or even breakfast...these pumpkin cookies offer a delicious way to sneak in veggies. Made with canned pumpkin, a single cookie is an excellent source of vitamin A. As a snack, spoon frozen yogurt between two softies for a delicious frozen desert sandwich”! Read more ! Ingredients:
1 1/2 cups firmly packed brown sugar |
1 stick (8 tablespoons) unsalted butter, softened |
1 can (15 ounces) solid-pack pumpkin |
2 large eggs, slightly beaten |
2 1/2 cups whole-wheat flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/8 teaspoon ground nutmeg |
non-stick cooking spray |
optional garnishes: raisins, dried cranberries, sliced or slivered almonds, peanuts, chopped dried plums or apricots |
Directions:
1. Preheat the oven to 350°F. In a large mixing bowl, beat brown sugar and butter until creamy. Add pumpkin and eggs; beat well. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, salt and nutmeg; stir into pumpkin mixture, mixing until dry ingredients are moistened.
2. Lightly spray 2 baking sheets with cooking spray. Drop dough onto prepared pans by rounded measuring tablespoonfuls. If desired, smooth tops of the dough with the back of a spoon and decorate with dried fruits or nuts.
3. Bake for 15 to 18 minutes or until bottoms are golden brown. Remove to wire racks; cool completely.
4. Nutritional Information Per Serving: Calories 80; Total fat 2.5g; Saturated fat 1.5g; Cholesterol 15mg; Sodium 60mg; Carbohydrate 14g; Fiber 1g; Protein 1g; Vitamin A 30%DV*; Vitamin C 0%DV; Calcium 2%DV; Iron 4%DV *Daily Value
5. COURTESY OF MEALTIME.ORG
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