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36
Servings
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10 min
Preparation Time
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11-13 min
Cook Time
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The sweet combination of pumpkin, orange, and walnuts create delicious crunchy oatmeal cookies perfect for brisk fall days. The orange glaze drizzled on these crunchy cookies adds a sweet, tangy bite.
Ingredients
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Cookies
- 1 cup granulated sugar
- 1/2 cup 70% vegetable oil spread
- 1 cup canned pumpkin
- 2 egg whites or 1 egg
- 1 tsp grated orange peel
- 2 cups Quaker® Oats (quick or old fashioned, uncooked)
- 1 cup all-purpose flour
- 1 tsp pumpkin pie spice OR ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup finely chopped, pitted prunes
- 1/4 cup finely chopped walnuts
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Glaze
- 1/2 cup powdered sugar
- 1 tbsp orange juice
Cooking Instructions
- Heat oven to 350°F.
- Lightly spray cookie sheets with cooking spray.
- In large bowl, beat sugar, and vegetable oil spread with electric mixer until well blended.
- Add pumpkin, egg whites and orange peel; beat well. (Mixture will look curdled)
- Add combined oats, flour, pumpkin pie spice, baking soda and salt; mix well.
- Stir in prunes and walnuts.
- Drop dough by rounded measuring tablespoonfuls about 2 inches apart on cookie sheets.
- Bake 11 to 13 minutes or until lightly browned. (Do not overbake; centers will be soft).
- Cool 1 minute on cookie sheets; remove to wire racks.
- Cool completely.
- For glaze, combine powdered sugar and orange juice in small bowl; mix well.
- Drizzle glaze over cooled cookies.
- Let stand until glaze sets.
- Store tightly covered.
Key Products
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