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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 8 |
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These moist yummy cookies are great for kids' lunches, afterschool snacks or just for having on hand for your sweet cravings. If you don't have pumpkin, you can use cooked, pureed squash. They freeze beautifully so make a double or triple batch! Ingredients:
1/2 cup sugar or 1/2 cup splenda granular |
1/2 cup brown sugar, packed |
1 cup margarine or 1 cup butter, softened |
1 cup canned pumpkin |
1 teaspoon vanilla |
1 egg |
2 cups whole wheat flour |
1/4 cup ground flax seeds |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 350 degrees.
2. In large bowl, beat sugars and margarine until light and fluffy.
3. Add pumpkin, vanilla, and egg; blend well.
4. Add dry ingredients and mix well.
5. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets.
6. Bake at 350 degrees for 10-12 minutes or until light golden brown around the edges.
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