Pumpkin Spiced Oatmeal Pecan Cookies
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 66.0
- Total Fat: 2.3 g
- Cholesterol: 1.0 mg
- Sodium: 77.8 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 0.9 g
- Protein: 1.5 g
View full nutritional breakdown of Pumpkin Spiced Oatmeal Pecan Cookies calories by ingredient
Number of Servings: 32
Ingredients
-
1 cup flour
2 cups oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
2 tsp pumpkin pie spice
1 Tbsp unsalted butter, room temp
1 Tbsp I Can't Believe It's Not Butter light, room temp
1/4 cup Splenda
1/4 cup sugar
1/4 cup Splenda brown sugar blend
2 egg whites
6 Tbsp no salt added canned pumpkin
2 tsp vanilla extract
1/2 cup chopped pecans
Directions
1. Preheat oven to 350 degrees. Lightly spray a cookie sheet with nonstick spray and set aside.
2. In a medium bowl, combine the flour, oats, baking powder, baking soda, salt, pumpkin spice and cinnamon. Mix well.
3. In the bowl of a stand mixer, cream together the butters and the sugars on medium speed until smooth. Add the egg whites, pumpkin, and vanilla, taking time to mix between each addition.
4. Remove the bowl from the stand mixer and mix the flour mixture and the pumpkin mixture just until combined. Fold in the pecans. Place in refrigerator to cool at least 30 minutes.
5. Drop by the Tablespoon onto prepared cookie sheet. Bake 10-12 minutes.
6. Remove from oven and cool on baking sheet for 3 or 4 minutes before transferring to a wire rack to cool completely.
Serving Size: Makes 32 cookies
2. In a medium bowl, combine the flour, oats, baking powder, baking soda, salt, pumpkin spice and cinnamon. Mix well.
3. In the bowl of a stand mixer, cream together the butters and the sugars on medium speed until smooth. Add the egg whites, pumpkin, and vanilla, taking time to mix between each addition.
4. Remove the bowl from the stand mixer and mix the flour mixture and the pumpkin mixture just until combined. Fold in the pecans. Place in refrigerator to cool at least 30 minutes.
5. Drop by the Tablespoon onto prepared cookie sheet. Bake 10-12 minutes.
6. Remove from oven and cool on baking sheet for 3 or 4 minutes before transferring to a wire rack to cool completely.
Serving Size: Makes 32 cookies