The onset of fall brings pumpkin flavors into focus and this sweet treat is both delicious and healthy using both veggie and fruit ingredients.
Nutrition (per 1 cookie, makes 16 cookies): 54 calories, 0.5g total fat (<0.5g sat fat), 85mg sodium, 11g carbs, 0.5g fiber, 6.5g sugars, 1g protein
– 1 1/4 cups spice cake mix
– 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)
– Preheat 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 mixture into 16 mounds on the baking sheet, about 1 tbsp. 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.
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Content submitted by Jessica Roy MS, RD, LDN Registered Dietitian & Nutrition Counselor