Chocolate Pumpkin Oatmeal Cookies
Enjoy the taste of pumpkins with this scrumptious cookie that is perfect for a snack in between meals.
Yield
48 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
pumpkin
|
|
| 2 | each |
egg whites
whipped |
*
|
| 1 | cup |
brown sugar
packed |
*
|
| 1 ½ | cup |
unbleached all-purpose flour
or you can use half whole wheat flour |
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
cloves
|
|
| ⅔ | cup |
chocolate chips (semi-sweet)
or more to 1 cup |
*
|
| 3 | cups |
rolled oats
|
|
| 1 | cup |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
pumpkin
|
|
| 2 | each |
egg whites
whipped |
*
|
| 237 | ml |
brown sugar
packed |
*
|
| 355 | ml |
unbleached all-purpose flour
or you can use half whole wheat flour |
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
nutmeg
|
|
| 2.5 | ml |
cloves
|
|
| 158 | ml |
chocolate chips (semi-sweet)
or more to 1 cup |
*
|
| 7.1E+2 | ml |
rolled oats
|
|
| 237 | ml |
raisins, seedless
|
|
Directions
Preheat oven to 350℉ (180℃).
Prepare baking sheet with cooking spray.
In a small bowl, combine pumpkin and egg whites.
In a big bowl, combine sugar, flour, baking soda, cinnamon, nutmeg, cloves, oats, and raisins.
Mix wet ingredients with dry ingredients just until moistened.
Drop by 1 tablespoonful onto prepared baking sheet, 2 inches apart. Pat until flat, because during baking, the cookie size will not change a lot.
Bake until they seem firm, 15 minutes. Once a sheet.
Cook lightly, transfer to a wire rack, cool completely, storage in a air tight container for up 2 weeks.
