For the pumpkin obsessed! Chewy, low-fat oatmeal cookies made with quick oats, pumpkin, and chopped pecans.
I think the photo below says it all. My 21 month old had a taste of these cookies before I started photographing them, and later as I was taking my photos, her cute little hand kept getting in my set trying to steal my cookies.
Pumpkin Spiced Oatmeal Pecan Cookies
Servings: 16 • Serving Size: 2 cookies • Points: +: 5 pts • Smart Points: 6
Calories: 165.2 • Fat: 6.3 g • Protein: 3.3 g • Carb: 26.3 g • Fiber: 1.6 g • Sugar: 13 g
Sodium: 149.4 mg
Preheat oven to 350°; line two baking sheets with parchment paper or use a silpat.
In a medium bowl, whisk together flour, oats, baking powder, baking soda, salt, pumpkin spice and cinnamon. In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.
Add the egg, followed by the pumpkin and vanilla extract.
Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the pecans.
Drop 1 tablespoon of the dough at a time onto prepared baking sheets. Bake for about 10-12 minutes, or until cookies become light brown at the edges.
Cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
Makes 32 cookies, 1 tbsp each.
Splenda Lovers: Substitute all the brown sugar with 1/4 cup Splenda brown sugar blend, and all the white sugar for 1/4 cup Splenda sugar blend. Points remain the same.