Guest guest Posted November 17, 2004 Report Share Posted November 17, 2004 I'd been having pumpkin cravings all week, so I made tons of pumpkin baked goods over the weekend. I did a taste test with my hubby and made a great looking pumpkin cookie, regular recipe. Then I found this lowfat recipe and tried that. In a blind taste test, hubby chose the lowfat one! I have to say though that these aren't exactly cookies - more like tiny muffins. But still a nice little treat after dinner! I did not have reduced fat cake mix on hand, so I omitted 1 TBS of the oil. Amanda Pumpkin Cookie Recipe (Makes 32 small pumpkin cookies) Ingredients 1 package (18.25 ounces) reduced-fat yellow cake mix 1/2 cup quick-cooking oats 1 egg 1 (15 ounce) can of pumpkin 2 tbs canola oil 2 - 2 1/2 tsp pumpkin spice (store-bought or make your own) Directions Pour cake mix, oats, and pumpkin spice into a bowl. Add egg, pumpkin, and oil. Stir until dry ingredients are moist. Coat a baking sheet with nonstick spray. Place balls of cookie batter on baking sheet (two spoonfuls per cookie). Flatten batter with the back of a spoon. Bake pumpkin cookies at 350 degrees for 18-20 minutes (until edges are golden). Quote Link to comment Share on other sites More sharing options...
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