Jessica Roy, MS, RD, LDN
Are you looking for an easy to make and fun sweet treat this Fall that actually includes both a veggie and a fruit choice?! Then look no further than this perfect pumpkin cookie recipe, enjoy!!!
INGREDIENTS
- 1 1/4 cups spice cake mix (vanilla cake mix is an excellent alternative if needed)
- 1/3 cup (about 3 large) egg whites or fat-free liquid egg substitute
- 1/4 cup canned pure pumpkin
- 1/4 cup raisins, chopped, (feel free to be creative and use dark chocolate chips, dried, chopped apricots, currants, etc.)
- 1/4 tsp. pumpkin pie spice (if you are all out, use a dash of cinnamon + dash clove + dash nutmeg)
- Nonstick spray
DIRECTIONS
- Preheat the oven to 375 degrees. Spray a baking sheet with nonstick spray.
- In a large bowl, combine cake mix, egg, pumpkin, and pumpkin pie spice. Mix until mostly smooth and uniform (batter will be thick.) Fold in half of the chopped raisins.
- Evenly distribute the mixture into 16 mounds on the baking sheet, about 1 T each. Use the back of a spoon to spread and flatten into 1 1/2-inch circles.
- Sprinkle with remaining raisins, lightly pressing to adhere.
- Bake until a toothpick inserted into the center of a cookie comes out mostly clean, about 8 minutes.colate chips, raisins, etc!
NUTRITION
Per Cookie (recipe makes 16 cookies): 54 calories, 0.5g total fat (<0.5g sat fat), 85 mg sodium, 11g carbs, 0.5g fiber, 6.5g sugars, 1g protein.
