1. Preheat oven to 350 degrees F. 2. Place margarine in a small glass bowl and microwave until margarine has melted. Add honey to melted margarine, stirring well. 3. Combine both white and wheat flours, baking soda, baking powder, nutmeg, cinnamon and Splenda in a large mixing bowl. 4. In a separate bowl, combine pumpkin, vanilla extract, and egg with an electric blender or wire whisk. 5. Add pumpkin mixture to flour mixture. 6. Pour melted margarine and honey mixture over pumpkin and flour mixture. Stir all together until well combined. 7. Using a teaspoon, place a heaping scoop of batter onto a baking pan sprayed with nonstick cooking spray. 8. Bake cookies for 15 minutes or until an inserted toothpick can be removed clean.
50 calories, 1 gm protein, 8 gm total carb, 2 gm total fat with 0.5 gm saturated, 4 mg cholesterol, 0.6 gm fiber Exchanges per serving: ½ starch Each pumpkin cookie provides nearly 20% of the daily value for vitamin A.
Family recipe of Marianne Wetherill, RD/LD, Siegfried Health Club, St. John Medical Center
News On 6
303 N. Boston Ave.
Tulsa, OK 74103
Newson6.com is proud to provide Oklahomans with timely and relevant news and
information, sharing the stories, pictures and loves of Oklahomans across our great state.