Breakfast Pumpkin Cookies (Altered)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 99.1
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 84.3 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 0.9 g
- Protein: 1.6 g
View full nutritional breakdown of Breakfast Pumpkin Cookies (Altered) calories by ingredient
Introduction
Based on recipe from OSU Extension Services Based on recipe from OSU Extension ServicesNumber of Servings: 48
Ingredients
-
1.75 c cooked, pureed pumpkin
1.5 c Splenda brown sugar blend
.5 c Better 'n Eggs egg substitute
.5 c Canola oil
1.5 c white flour
1.25 c whole wheat flour
1 tbsp baking powder
2 tsp cinnamon
1 tsp nutmeg
.5 tsp salt
.25 tsp ginger
1 c walnuts, chopped
Directions
1. preheat oven 400 degrees F
2. mix pumpkin, brown sugar, eggs, oil thoroughly.
3. blend dry ingredients; add to pumpkin mix.
4. add nuts.
5. drop by teaspoonfuls on greased cookie sheet.
6. bake 10-12 mins until golden brown.
Number of Servings: 48
Recipe submitted by SparkPeople user DIGGING4ROOTS.
2. mix pumpkin, brown sugar, eggs, oil thoroughly.
3. blend dry ingredients; add to pumpkin mix.
4. add nuts.
5. drop by teaspoonfuls on greased cookie sheet.
6. bake 10-12 mins until golden brown.
Number of Servings: 48
Recipe submitted by SparkPeople user DIGGING4ROOTS.