Recipe

Yummy Pumpkin Softies Recipe

	Canned_food_fan / All my dishes 1 month ago For dessert, snacks or even breakfast...these pumpkin cookies offer a delicious way to sneak in veggies. Made with canned pumpkin, a single cookie is an excellent source of vitamin A. As a snack, spoon frozen yogurt between two softies for a delicious frozen desert "sandwich”!... More Prep:20m Cook:30m Servings:42	Canned_food
	pumpkin

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Ingredients

1 1/2 cups firmly packed brown sugar

1 stick (8 tablespoons) unsalted butter, softened

1 can (15 ounces) solid-pack pumpkin

2 large eggs, slightly beaten

2 1/2 cups whole-wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/8 teaspoon ground nutmeg

Non-stick cooking spray

Optional garnishes: raisins, dried cranberries, sliced or slivered almonds, peanuts, chopped dried plums or apricots

Directions

Preheat the oven to 350°F. In a large mixing bowl, beat brown sugar and butter until creamy. Add pumpkin and eggs; beat well. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, salt and nutmeg; stir into pumpkin mixture, mixing until dry ingredients are moistened.

Lightly spray 2 baking sheets with cooking spray. Drop dough onto prepared pans by rounded measuring tablespoonfuls. If desired, smooth tops of the dough with the back of a spoon and decorate with dried fruits or nuts.

Bake for 15 to 18 minutes or until bottoms are golden brown. Remove to wire racks; cool completely.

Nutritional Information Per Serving: Calories 80; Total fat 2.5g; Saturated fat 1.5g; Cholesterol 15mg; Sodium 60mg; Carbohydrate 14g; Fiber 1g; Protein 1g; Vitamin A 30%DV*; Vitamin C 0%DV; Calcium 2%DV; Iron 4%DV *Daily Value

COURTESY OF MEALTIME.ORG

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