Recipe - Pumpkin Cake Cookies

Three fourths cup Firmly packed brown sugar
One fourth cup Margarine, softened
Three fourths cup Canned pumpkin
One fourth cup Frozen egg substitute,
thawed
1 One fourth cup Allpurpose flour
One half teaspoon Baking powder
One fourth teaspoon Baking soda
One half teaspoon Ground cinnamon
One fourth teaspoon Ground allspice
1/8 teaspoon Salt
1/8 teaspoon Ground nutmeg
Vegetable cooking spray

Cream sugar and margarine together until light and fluffy. Add pumpkin and
egg substitute; beat well. Combine flour and next 6 ingredients; add to
creamed mixture mixing well. Drop dough by heaping tablespoons 2 inches
apart onto cookie sheet coated with cooking spray. Flatten tops slightly.
Bake at 350 degrees for 18 minutes or until lightly browned. Remove from
pan and cool on wire rack.

NOTES : I can't take all the credit for these cookies. In fact, I can't
take any of the credit for them. They are my favorite "healthy" cookies
from my favorite healthy magazine, Cooking Light. Try it
out, the cookies and the magazine. You're in for quite a
suprise.

Posted to Digest eatlf.v096.n233

Recipe by: Cooking Light Magazine

From: Katherine Rodman afn25136@afn.org

Date: Sat, 30 Nov 1996 12:04:27 0500