Ingredients for Pumpkin Oatmeal Cookies Ii
- Old Fashioned Oats
- ½ cup milk (any kind)
- ½ cup chopped pecans
- 1 cup pumpkin puree
- Egg
- 2 large egg whites
- Dark Brown Sugar
- 1 teaspoon vanilla extract
- Whole Wheat Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- Dried Sweetened Cranberries
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How to Make Pumpkin Oatmeal Cookies Ii
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, combine 1 ½ cups rolled oats, ½ cup milk (any kind), and ½ cup chopped pecans. Set aside.
- In a large bowl, whisk together ½ cup packed brown sugar, 2 large egg whites, 1 cup pumpkin puree, and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon pumpkin pie spice.
- Gradually add the dry ingredients (step 4) to the wet ingredients (step 3), mixing until just combined. Do not overmix.
- Gently fold in the oat mixture (step 2) and ½ cup dried cranberries (optional).
- Drop rounded tablespoons of batter onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Gently flatten each cookie slightly with a fork.
- Bake for 12-13 minutes, or until the edges are lightly golden brown.
- 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
4 g
Sugar
24g
Fat
1g
Carbs
5g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Healthy Drop Cookies Breakfast Desserts Fruit American Easy Fall Vegetarian Cookies And Brownies Nuts Dietary Low Cholesterol Seasonal Low Saturated Fat Midwestern Inexpensive Healthy 2 Low In Something Number Of Servings 4 Hours Or Less