Low Fat Pumpkin Oatmeal Cookies

"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"
 
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Low Fat Pumpkin Oatmeal Cookies created by Kitty Z
Ready In:
35mins
Ingredients:
10
Serves:
60
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ingredients

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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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  1. Melanie S.
    I wish I could rave about these because the recipe looked so yummy, but I followed the recipe to a tee and they came out spongy, and tasting like soap. I’m really disappointed ??
     
  2. isabelgschmitt
    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!!!!
     
  3. nursegreenshoe
    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!
     
  4. Kate J
    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.
     
  5. Kate J
    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.
     

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