Low Fat Pumpkin Oatmeal Cookies
photo by Kitty Z
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
60
ingredients
- 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
directions
- 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.
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Reviews
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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.
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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!!!!
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Very good treat! I altered it a little bit based on personal preference and the reviews. I added a tad more pumpkin puree than was called for, a dash of salt, vanilla extract, ground multigrain bran mix, and then did half with raisins for my wife and chocolate chips for me. Since I didn't have some of the spices, I used a lot of cinnamon and pumpkin pie spice. They were perfectly moist and chewy, and nice to have a low fat treat that doesn't taste l like it!
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Tweaks
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I used fresh pumpkin puree and the mixture was very dry when I mixed it up so I added 1/4 cup milk. I also subbed dried cranberries for the raisins and left out the cloves. These turned out moist right out of the oven and bread-like (probably because I added milk). I really like how they turned out, though. With the addition of milk they are almost like dense muffins.