Low-Fat Pumpkin Cookies Recipe

Name: Low-Fat Pumpkin Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. unbleached or all-purpose flour; 1 tsp. baking soda; 1 tsp. baking powder; 1/8 tsp. ground cloves; 1 tsp. ground cinnamon; 1 c. sugar; 3/4 c. low-fat margarine (room temperature); 2 egg whites, slightly beaten; 1 c. mashed cooked pumpkin; 1 tsp. vanilla extract; 1 c. chopped dates (optional); Brown Sugar Icing

Servings: persons

2 c. unbleached or all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/8 tsp. ground cloves
1 tsp. ground cinnamon
1 c. sugar
3/4 c. low-fat margarine (room temperature)
2 egg whites, slightly beaten
1 c. mashed cooked pumpkin
1 tsp. vanilla extract
1 c. chopped dates (optional)
Brown Sugar Icing

1
Preheat oven to 350u00b0.
2
Lightly spray a cookie sheet with vegetable spray.
3
In a medium-size bowl, combine flour, baking soda, baking powder, cloves and cinnamon.
4
In a large mixing bowl, beat sugar and margarine until light and fluffy.
5
Add egg whites, pumpkin and vanilla.
6
Gradually stir in flour mixture; mix well. Fold in dates.
7
Drop by teaspoonfuls onto prepared cookie sheet. Bake 10 to 12 minutes.
8
Makes 60 cookies; 1 gram of fat per cookie.

748

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 c. unbleached or all-purpose flour, 1 tsp. baking soda, 1 tsp. baking powder, 1/8 tsp. ground cloves, and more.

Yes, Low-Fat Pumpkin Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low-Fat Pumpkin Cookies

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