Source: The Fat Free Living Family Cookbook

by Jyl Steinback, America's Healthiest Mom

 

Serves: 12 cookies

 

¼ cup canned pumpkin, mashed	½ tsp. baking soda
6 T brown sugar	½ tsp. pumpkin pie spice
2 T maple syrup	1 T cinnamon
2 T egg substitute	2 T sugar
1¼ cups flour

 

Lightly spray toaster oven baking tray or foil with nonfat cooking spray. In a medium bowl, combine pumpkin, brown sugar, maple syrup and egg substitute and mix until blended smooth. Add flour, baking soda and pumpkin pie spice and mix until dry ingredients are moistened and blended. In a small cup, combine cinnamon and sugar. Drop batter by tablespoons onto baking tray and sprinkle with cinnamon-sugar. Bake in 350ºF toaster oven 10-12 minutes, until lightly browned. Refrigerate or freeze unused batter 1-2 weeks.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	93	1 fruit	n/a
Fat	<1 g	1/3 starch
Carbohydrates	22 g
Protein	1 g
Cholesterol	0 mg
Dietary Fiber	<1 g
Sodium	41 mg