Spiced Pumpkin Oatmeal Cookies

Makes about 44 two-inch servings

2 c. rolled oats

1 1/3 c. whole wheat flour

1 tsp. baking soda

½ tsp. salt

1 tsp. ground cinnamon

½ tsp. ground ginger

½ tsp. ground allspice

¼ tsp. ground nutmeg (best if freshly ground, in which case use 1/8 tsp.)

1 cup pure pumpkin puree

½ c. unsweetened applesauce

¼ c. non-fat plain Greek yogurt or sour cream

1 cup packed brown sugar

¼ c. unsalted sweet cream butter, room temp or slightly melted

1 tsp. vanilla extract

1 egg

Optional: ½ c. dried cranberries, raisins, chopped pecans, and/or 1/3 c. chocolate chips

Preheat oven to 350 degrees, and spray baking sheets with baking spray or line with parchment paper.

Combine all dry ingredients from oats through nutmeg in a large bowl.

Combine all ingredients from pumpkin through egg, blending well until everything is combined.

Add wet to dry ingredients, and mix until no more dry remains, but don’t overmix.

Finally, fold in optional ingredients, if using.

Use a small scoop to place 1 ½ inch cookies on the baking sheet with two inches between each cookie, and slightly flatten with the back of the scoop, making each cookie an equal height and width.

Bake about 12-15 minutes (starting with 12 minutes and adding more time as needed) until the cookies are slightly browned and set, but still soft to the touch. Cool on baking sheets about 2 minutes, and then cool completely on a wire cookie rack – if you can withstand the delicious smells for that long! I usually end up burning my tongue trying to eat them straight out of the oven!

Per 2 inch cookie, without additions: 56 calories, 2 g fat, 3 g sugar, 1 g fiber (compared to the original, which had about twice the calories, fat, and sugar!)

72 calories with ½ c. chopped pecans and 1/3 c. chocolate chips