Healthy Harvest Pumpkin Drop Cookies
Low fat pumpkin cookies. Pumpkin, cranberry and pecans make these soft flavorful cookies that are perfect for Thanksgiving. I've lowered the amount of saturated fat, lowered the amount of sugar and switched the whole wheat flour to boost fiber.
Ingredients
| 2 | cups |
whole-wheat pastry flour
or 1/2 white and 1/2 whole wheat flour |
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
allspice
ground |
* |
| ¼ | cup |
butter
softened |
|
| ½ | cup |
canola oil
|
|
| ½ | cup |
brown sugar
|
* |
| ½ | cup |
sugar substitute
eg. splenda or use white sugar |
* |
| 1 | cup |
canne pumpkin purée
|
|
| 1 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
pecans
chopped |
|
| 1 | cup |
cranberries, dried
optional |
* |
| 36 | each |
pecan halves
+ or - |
* |
Directions
Preheat oven to 375℉ (190℃).
Combine flour, baking powder, cinnamon, baking soda, salt and allspice in medium bowl.
Beat using a stand or hand mixer the butter, oil, brown sugar and sugar replacement in large bowl with electric mixer at medium speed until light and fluffy.
Beat in pumpkin, egg and vanilla.
Gradually add flour mixture.
Beat at low speed until well blended.
Stir in chopped pecans and cranberries with spoon.
Drop heaping tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets.
Flatten slightly with back of spoon.
Press one pecan half into center of each cookie and push down slightly.
Bake for 10 to 12 minutes or until golden brown.
Let cookies stand on cookie sheets 1 minute; transfer to wire racks to cool completely.
Store tightly covered at room temperature or freeze up to 3 months.
Makes about 36 cookies Note: If dried cranberries are not available, substitute raisins or currants.
Nutrition Facts
Serving Size 24g (0.8 oz)
