Fall Pumpkin Cookies

Moist and chewy cookies reminiscent of pumpkin pie…

1 cup whole wheat pastry flour
1 ¼ cups oats (quick or regular)
1 teaspoon baking soda
1 cup brown sugar
1 egg or ¼ cup egg substitute
¼ cup margarine
3/4 cup canned pumpkin
½ cup raisins
1.5 teaspoons pumpkin pie spice or cinnamon

Directions:

Note: This dough is best made the day before and refrigerated for at least 8-12 hours ahead of time.

Preheat oven to 350 degrees. Mix flour, oats, baking soda and pumpkin pie spice in a small to medium bowl. In a larger bowl, mix the brown sugar, egg, margarine and pumpkin. Slowly start adding the flour mixture to the larger bowl with the egg/sugar mixture until a soft thick dough is formed. Stir in the raisins and drop the cookie dough in rounded spoonfuls (or use a small ice cream scooper) onto a baking sheet to make 24 cookies. Bake for 14- 17 minutes or until lightly browned.

Makes 2 dozen cookies
Serving size: 1 cookie Calories 100 Protein 2 g Carb 12 g Fiber 2 g Sugars 9 g Fat 2.5 g saturated fat 0g Sodium 85 mg