Ingredients
24
24 servings
- •1 cup white sugar
- •¾ cup shortening
- •½ cup brown sugar
- •1 ¾ cups shredded pumpkin
- •2 medium eggs
- •2 cups whole wheat flour
- •2 teaspoons baking powder
- •1 teaspoon ground cinnamon
- •½ teaspoon ground ginger
- •½ teaspoon ground allspice
- •¼ teaspoon ground cloves
- •1 cup quick-cooking oats
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Beat white sugar, shortening, and brown sugar together in a bowl using an electric mixer until smooth and creamy. Stir pumpkin and eggs into creamed butter mixture; add flour, baking powder, cinnamon, ginger, allspice, and cloves and mix until dough is just combined. Fold oats into dough.
- Drop dough by spoonfuls onto the prepared baking sheet.
- Bake in the preheated oven until edges of cookies are crisp, about 12 minutes.
Nutritional Facts
Per 24 servings
- Calories: 161
- Carbohydrate: 23g
- Fat: 7g
- Fiber: 2g
- Protein: 2g
- Sugar: 13g
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