Prep 10 mins
Cook 25 mins
These low-fat pumpkin cookies are great for the fall holidays and make a healthy after-school snack for the kids too. Try them. You won't believe how good they are until you do! Recipe from www.allhomemadecookies.com
- 1 cup pumpkin puree
- 2 egg whites, whipped
- 1 cup brown sugar, packed
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon clove
- 3 cups rolled oats
- 1 cup raisins
- Spray baking sheet with cooking spray. In a large bowl combine pumpkin and egg whites. In a separate bowl combine sugar, flour, baking soda, cinnamon, nutmeg, cloves, oats, and raisins. (Batter will be very dry at first.) Mix ingredients together just until moistened.
- Drop cookies by tablespoonfuls onto prepared baking sheet, 2" apart. You can leave the cookies in the shape of a ball (the baked cookie will still be a ball) or flatten them out with the bottom of a glass before baking.
- Bake at 350 degrees for 15 minutes.
My son and I made these for a healthy snack to pack in his school lunch. We added a half cup of non-fat plain yougurt and they are tasty and chewy! We will make these again!
We liked these a lot. I had 1 cup of pumpkin leftover from some pumpkin waffles yesterday and went searching for a good recipe to use it up. Luckily I found this one! I used 1/2 cup splenda brown (you are supposed to use it at half strength) and used 1/2 raisins 1/2 mini chocolate chips. I also used white wheat flour. We thought these were spicy and sweet and almost chewy. We didn't find them too dry at all, though I may have used a tad more pumpkin then called for (I just used up with was in my container) and I had soaked my raisins in water as they were little lumps. There probably remained a bit of water on them. I found the batter a little tough the mix, but the end result was definitely worth it. Thanks so much for sharing this one.
Oh my gushness!!! These cookies are awesome! You would never know they are low-fat. I did as others suggested and added a little extra pumkin puree (I used the canned Libbys) and about 2 tablespoons of milk. I also didn't have nutmeg and I don't like clove so I added allspice in lieu of (1/2tsp) They are so moist and delicious. They are dense little cakes. I love this recipe. This is a TOP FIVE for us. Healthy and delish!!!!