Low Fat Pumpkin Oatmeal Cookies Recipe

Name: Low Fat Pumpkin Oatmeal Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pumpkin; 2 egg whites; 1 ¼ cups whole wheat pastry flour; 1 teaspoon baking soda; 1 teaspoon cinnamon; ½ teaspoon nutmeg; ½ teaspoon clove; 2 ½ cups old fashioned oats; 2 teaspoons canola oil; 2 tablespoons stevia plus, powder; ¼ cup brown sugar substitute, twin sugar substitute

Servings: persons

1 cup pumpkin
2 egg whites
1 ¼ cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon clove
2 ½ cups old fashioned oats
2 teaspoons canola oil
2 tablespoons stevia plus, powder
¼ cup brown sugar substitute, twin sugar substitute

1
Preheat oven to 350F Line baking sheets with parchment, or spray with non-stick cooking spray.
2
In a large bowl, combine egg whites, oil, and pumpkin.
3
In another bowl, mix flour, baking soda, spices, oats, sugar substitute, and stevia.
4
Mix dry ingredients into the wet, until just moistened.
5
(Batter will seem very dry.
6
).
7
Drop cookies by tablespoonfuls onto prepared baking sheet.
8
You can leave them in ball shapes, or flatten them a bit.
9
Bake at 350F for 10-15 minutes.

504

kcal

Calories

Fat

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 11 ingredients. The key ingredients include: 1 cup pumpkin, 2 egg whites, 1 ¼ cups whole wheat pastry flour, 1 teaspoon baking soda, and more.

Yes, Low Fat Pumpkin Oatmeal 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 Oatmeal Cookies

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