Pumpkin cake cookies
14 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Firmly packed brown sugar |
| ¼ | cup | Margarine, softened |
| ¾ | cup | Canned pumpkin |
| ¼ | cup | Frozen egg substitute, thawed |
| 1¼ | cup | All-purpose flour |
| ½ | teaspoon | Baking powder |
| ¼ | teaspoon | Baking soda |
| ½ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground allspice |
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | Ground nutmeg |
| Vegetable cooking spray | ||
| suprise. | ||
Directions
Cream sugar and margarine together until light and fluffy. Add pumpkin and egg substitute; beat well. Combine flour and next 6 ingredients; add to creamed mixture mixing well. Drop dough by heaping tablespoons 2 inches apart onto cookie sheet coated with cooking spray. Flatten tops slightly.
Bake at 350 degrees for 18 minutes or until lightly browned. Remove from pan and cool on wire rack.
NOTES : I can't take all the credit for these cookies. In fact, I can't take any of the credit for them. They are my favorite "healthy" cookies from my favorite healthy magazine, Cooking Light. Try it out, the cookies and the magazine. You're in for quite a Posted to Digest eat-lf.v096.n233 Recipe by: Cooking Light Magazine From: Katherine Rodman <afn25136@...> Date: Sat, 30 Nov 1996 12:04:27 -0500