No-Guilt Pumpkin Cookies

5.0(9)

These moist yummy cookies are great for kids' lunches, afterschool snacks or just for having on hand for your sweet cravings. If you don't have pumpkin, you can use cooked, pureed squash. They freeze beautifully so make a double or triple batch!

by Auntie Mags·published 2006-05-22

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Drop Cookies

Servings

60 cookies

Total time

27 min

prep 15 min

Calories / serving

46 kcal

Ingredients (12)

serves

1/2 cup sugar or 1/2 cup Splenda granularsugar
1/2 cup brown sugar, packedbrown-sugar
1 cup margarine or 1 cup butter, softenedbutter
1 cup canned pumpkincanned-pumpkin
1 teaspoon vanillavanilla
1 eggegg
2 cups whole wheat flourflour
1/4 cup ground flax seedsflax
1 teaspoon baking powderbaking-powder
1 teaspoon baking sodabaking-soda
1 teaspoon cinnamoncinnamon
1/4 teaspoon saltsalt

Instructions (6 steps)

01Preheat oven to 350 degrees.
02In large bowl, beat sugars and margarine until light and fluffy.
03Add pumpkin, vanilla, and egg; blend well.
04Add dry ingredients and mix well.

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Rich recipe — supports nutrition-aware planning.