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Lowfat pumpkin cookies

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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).

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