Recipe: Low-Fat Pumpkin Pie Cookies

These little cookies are great during the Thanksgiving season — or anytime. They freeze well, too.

These are wonderful, cakey and moist, despite not having any butter or shortening. The “secret ingredient” is white chocolate chips, which might seem odd with pumpkin but it just works.  I found  the recipe a few years ago in the newspaper. It was created by Amy Guittard,  from the local chocolate family. I’ve only slightly modified the recipe.  It could be made vegan by using vegetarian egg substitute.

Makes 5 dozen 2-inch cookies

1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 (16-ounce) can pumpkin
(if you can only find 15-ounce cans, that’s fine)
1/2 teaspoon salt
1 large egg
(or egg substitute)
1 teaspoon vanilla extract (or more)
2 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
2 teaspoons nutmeg

optional: 1/2 teaspoon ground ginger

1  cup quick-cooking rolled oats

2 cups (12 oz) white chocolate chips
optional: 1/2 cup chopped pecans or walnuts

Preheat oven to 375 degrees. Lightly grease cookie sheets or line with parchment or use a Silpat.

In large bowl, cream sugars, pumpkin, salt, egg and vanilla until smooth. Add remaining ingredients, except chips, and mix well until incorporated. Stir in chips.

Drop dough by well-rounded teaspoonfuls onto prepared cookie sheets. Bake 10-12 minutes. Cookies should look dry and set on the outside but will still be moist in the center. Let stand several minutes before removing from sheet. Cool on wire rack. These cookies are best eaten fresh. Store any leftovers in a tightly sealed container.

(per cookie) 77 calories, 1g protein, 2g fat (2g saturated), 13g carbohydrate, 51mg sodium, 4mg cholesterol, trace dietary fiber.

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