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No-Guilt Pumpkin Cookies

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“These moist yummy cookies are great for kids' lunches, afterschool snacks or just for having on hand for your sweet cravings. If you don't have pumpkin, you can use cooked, pureed squash. They freeze beautifully so make a double or triple batch!”
READY IN:
27mins
YIELD:
60 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. In large bowl, beat sugars and margarine until light and fluffy.
  3. Add pumpkin, vanilla, and egg; blend well.
  4. Add dry ingredients and mix well.
  5. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets.
  6. Bake at 350 degrees for 10-12 minutes or until light golden brown around the edges.

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