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Karl S Pumpkin Cookies Recipe
|Margarine||1 Cup (16 tbs), softened|
|Brown sugar||3⁄4 Cup (12 tbs)|
|Whole wheat pastry flour/Unbleached flour||2 1⁄4 Cup (36 tbs)|
|Wheat germ||1⁄4 Cup (4 tbs)|
|Baking powder||1 Tablespoon|
|Pumpkin||1 1⁄2 Teaspoon (If Pumpkin Is Salted, Use Less)|
|Pumpkin||1 Cup (16 tbs) (Canned Or Cooked)|
|Old fashioned rolled oats||2 Cup (32 tbs)|
|Raisins/Currants||1⁄2 Cup (8 tbs)|
|Chopped nuts||1⁄4 Cup (4 tbs)|
Calories 766 Calories from Fat 340
% Daily Value*
Total Fat 38 g58.7%
Saturated Fat 6.9 g34.4%
Trans Fat 0 g
Cholesterol 70.5 mg
Sodium 258.9 mg10.8%
Total Carbohydrates 98 g32.5%
Dietary Fiber 10.8 g43.1%
Sugars 35.1 g
Protein 14 g28.6%
Vitamin A 58.1% Vitamin C 4.9%
Calcium 27.8% Iron 24.6%
*Based on a 2000 Calorie diet
Cream together margarine and brown sugar.
Combine dry ingredients.
Add eggs to margarine mixture and beat until light.
Stir in dry ingredients; add rolled oats and vanilla and stir thoroughly.
Finally, add fruit and nuts.
Drop by teaspoonfuls onto greased cookie sheets and bake 8 to 10 minutes or until lightly browned and top springs back when touched lightly.
Cool on wire racks.