Prep 10 mins
Cook 15 mins
from Her Sports magazine. I ran out of rolled oats, so I used 1 cup rolled and 2 cups quick oats. Also substituted pumpkin spice mix for all the other spices and fresh pumpkin puree for canned pumpkin. I added only --1/2 cup raisins and added --1/4 cup chocolate chips. These came out a tad dry (as there is no fat in them) so adding a little oil could go a long way, though I haven't tried it. I baked for 8 min, rotated, and baked 8 more minutes. I will do slightly less next time. Also, they do not grow at all when baking, so the size you make them is the size the will end up. Mine were about 2 inches in diameter.
- Preheat oven to 325°F.
- In a bowl, combine pumpkin, egg, and egg whites.
- In a separate large bowl combine the rest of the ingredients (sugar, flour, baking soda, cinnamon, nutmeg, cloves, oats, and raisins).
- Add the pumpkin mixture to the flour mixture and mix.
- Drop cookies by tablespoonfuls onto greased baking sheet, two inches apart, and flatten gently.
- Bake for 15 to 20 minutes until golden brown.
I know they are healthy but they were too dry and blah tasting until I frosted them with the unhealthy cream cheese frosting.
These cookies are delicious, especially right from the oven. I took another reviewer's suggestion and added oil, only a tablespoon, and the consistency was just fine. I am a stickler for wanting each bite to be full of flavor so I doubled the spices. That may not be for everyone but even with the doubling, the flavor was mild, not overpowering.. I will definitely make these again.
These cookies came out well. I took someone else's advice about needing more oil...so in place of oil I added 1/3 cup applesauce & 1/3 cup ground flaxseed. I also replaced the brown sugar with 1/2 cup honey. My two year old is scarfing them down. He can eat as many as he'd like...no Mommy Guilt here!