
Makes: 48 servings
Bake these cookies the night before and enjoy a delicious treat on busy mornings.
Ingredients
- 1 3/4 cups pumpkin (pureed, cooked)
- 1 1/2 cups brown sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1 1/2 cups flour
- 1 1/4 cups whole wheat flour
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1 cup raisins
- 1 cup walnuts (chopped)
Directions
- Preheat oven to 400 degrees.
- Mix pumpkin, brown sugar, eggs, and oil thoroughly.
- Blend dry ingredients and add to pumpkin mixture.
- Add raisins and nuts.
- Drop by teaspoonfuls on greased cookie sheet.
- Bake 10-12 minutes until golden brown.
Source: Pumpkin Breakfast Cookies from Food Hero, Oregon State University, Cooperative Extension Service
Nutrition Information
Serving Size: 1 cookie
Nutrients |
Amount |
---|---|
Total Calories |
103 |
Total Fat |
4 g |
Saturated Fat |
1 g |
Cholesterol |
8 mg |
Sodium |
74 mg |
Carbohydrates |
16 g |
Dietary Fiber |
1 g |
Total Sugars |
9 g |
Added Sugars included |
6 g |
Protein |
2 g |
Vitamin D |
0 mcg |
Calcium |
33 mg |
Iron |
1 mg |
Potassium |
80 mg |