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Healthy Harvest Pumpkin Drop Cookies

Healthy Harvest Pumpkin Drop Cookies 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.













Low Cholesterol, Trans-fat Free, Low Sodium


2 cups whole-wheat pastry flour
or 1/2 white and 1/2 whole wheat flour
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon allspice
¼ cup butter
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
1 cup cranberries, dried
36 each pecan halves
+ or -


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 24g (0.8 oz)
Amount per Serving
Calories 11254% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 52mg 2%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 2g
Vitamin A 22% Vitamin C 1%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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