Pumpkin Cake Cookies

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1/2 ts Baking Powder
1/8 ts Salt
3/4 c Canned pumpkin
1/4 ts Baking soda
1/8 ts Ground nutmeg
1/4 c Margarine; softened
1/4 c egg substitute; Frozen
1/2 ts Ground cinnamon
Vegetable cooking spray
1 1/4 c All-purpose flour
3/4 c Brown Sugar; firmly packed
1/4 ts Ground allspice

Original recipe makes 14



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 cant take all the credit for these cookies. In fact, I cant 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. Youre in for quite a suprise. Posted to Digest eat-lf.v096.n233 Recipe by: Cooking Light Magazine From: Katherine Rodman Date: Sat, 30 Nov 1996 12:04:27 -0500

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Calories Per Serving: 251 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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