Thanksgiving has finally come. I’ve been looking forward to having a bit of a break from college life and returning homeward to enjoy the familiar atmosphere of my childhood – especially my mother’s Thanksgiving dinner. But this year I decided that I want to contribute to the dinner as well. Since I obviously can’t carry home a 14-pound turkey, I looked around for a holiday themed recipe that would be easy to make in advance, freeze, and transport home in an ordinary container. So if you’re going to be a guest somewhere, here is a great idea for an edible contribution to your host’s Thanksgiving table:
Low-fat Pumpkin Cookies
2 cups whole wheat pastry flour
1 tsp baking powder
1 tsp cinnamon
½ tsp baking soda
½ tsp salt
½ tsp allspice
¼ c. softened butter
½ c. canola oil
½ c. sugar or sugar substitute
1 c. canned pumpkin
1 tsp. vanilla extract
1 c. chopped pecans
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1 c. dried cranberries
Preheat oven to 375 degrees F.
Combine flour, baking powder, baking soda, salt and spices in medium bowl.
In a separate bowl, mix together butter, oil, brown sugar and sugar (substitute).
Beat in pumpkin, egg and vanilla.
Gradually add in flour mixture.
Beat at low speed until well blended
Add in chopped pecans and cranberries.
Drop cookie dough onto ungreased cookie sheets in heaping spoonfuls.
Flatten slightly with back of spoon.
Bake for 10 to 12 minutes or until golden brown.
Cookies can be stored tightly at room temperature for about a week, or can be frozen for up to 3 months.