Ingredients for No Guilt Pumpkin Cookies
- Sugar
- Brown Sugar
- 1 cup (2 sticks) softened margarine
- Canned Pumpkin
- 1 teaspoon vanilla extract
- 2 large eggs
- Whole Wheat Flour
- Ground Flax Seeds
- Baking Powder
- Baking Soda
- Cinnamon
- Salt
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How to Make No Guilt Pumpkin Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened margarine and ¾ cup packed light brown sugar and ¾ cup granulated sugar until light and fluffy.
- Beat in 1 cup pumpkin puree, 1 teaspoon vanilla extract, and 2 large eggs until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground cloves, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown. Insert a toothpick into the center – it should come out with a few moist crumbs attached.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
14g
Fat
1g
Carbs
2g
