Habanero Pumpkin Nut Cookies Recipe
Servings: 12
Ingredients
- 3/4 c. Pumpkin, canned
- 3/4 c. Sugar, brown, light
- 1/2 c. Lowfat sour cream
- 1 x Large eggs, beaten
- 1 tsp Vanilla
- 1 c. Raisins, seedless
- 1/2 c. Walnuts, minced
- 1 1/2 c. Flour, all-purpose
- 1 tsp Cinnamon
- 1/2 tsp Ginger
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/2 tsp Chiles, habanero, grnd
- 1/4 tsp Allspice
- 1/4 tsp Nutmeg
Directions
- Preheat the oven to 350 degrees. Combine the pumpkin, sugar, lowfat sour cream, and vanilla and mix well. Stir in the raisins and the walnuts. Sift the dry ingredients together. Stir the dry ingredients into the pumpkin mix till just mixed. Drop a Tbsp. of the dough onto a lightly greased cookie sheet. Bake for 15 min or possibly till lightly browned.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 12 servings | |
| Calories 193 | |
| Calories from Fat 35 | 18% |
| Total Fat 4.05g | 5% |
| Saturated Fat 1.49g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 169mg | 7% |
| Potassium 186mg | 5% |
| Total Carbs 37.5g | 10% |
| Dietary Fiber 1.2g | 4% |
| Sugars 22.06g | 15% |
| Protein 3.17g | 5% |
