Soft Pumpkin Cookies

[quicklook-recipe prep_time=”15min” cook_time=”15min” serves=”” details=”” ]

[factoid]These cookies are loaded with beta-carotene and fiber.[/factoid]

[ingredients-list title=”Ingredients” serving_size=””]

[ingredients-left]

• 1/2 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground allspice

[/ingredients-left]
[ingredients-right]

• 1/4 cup packed light-brown sugar
• 3 tablespoons honey
• 1/4 cup vegetable oil
• 1 large egg white
• 1 cup canned solid-pack pumpkin puree
• 1/2 cup dried sweetened cranberries or dark seedless raisins
• 1/3 cup walnuts, chopped (optional)

[/ingredients-right]
[/ingredients-list]
[step-list-wrapper title=”How to make it” time=”30minutes”]

[step-item number=”1″ image_url=”” title=”” ]Preheat oven to 350°F. Coat baking sheet with nonstick cooking spray. In medium bowl, sift together flours, cinnamon, salt, baking soda, and allspice.[/step-item]
[step-item number=”2″ image_url=”” title=”” ]In large bowl, beat together brown sugar, honey, oil, and egg white. Stir in pumpkin. Stir in flour mixture just until evenly moistened. Fold in dried cranberries, and walnuts, if using. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]For each cookie, drop 1 heaping teaspoon of dough onto baking sheet, spacing about 1 inch apart. [/step-item]

[step-item number=”4″ image_url=”” title=”” ]Bake until pick inserted in cookie comes out clean, about 15 minutes. Let cookies stand on sheets 1 minute. With metal spatula, transfer cookies to wire rack to cool. Store in airtight container up to a week.[/step-item]

[nutrition-info calories=”63″ calories_fat=”” fat=”2g” sat_fat=”0g” choles=”0mg” sodium=”17mg” carbs=”11g” sugars=”” protein=”1g” fiber=”1g”] [/nutrition-info]  [/step-list-wrapper]

Originally Published in Reader's Digest