Ingredients

Cookies
1	cup granulated sugar
1/2	cup (1 stick) 70% vegetable oil spread
1	cup canned pumpkin
2	egg whites or 1 egg
1	teaspoon grated orange peel
2	cups Quaker oats (quick or old fashioned, uncooked)
1	cup all-purpose flour
1	teaspoon pumpkin pie spice or ground cinnamon
1/2	teaspoon baking soda
1/2	teaspoon salt
1/2	cup finely chopped, pitted prunes
1/4	cup finely chopped walnuts
Glaze
1/2	cup powdered sugar
1	tablespoon Tropicana Pure Premium® orange juice or Dole® 100% orange juice

Preparation Steps

1. Heat oven to 350°F. Lightly spray cookie sheets with nonstick cooking spray.
2. For cookies, beat sugar and vegetable oil spread with electric mixer in large bowl 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.
3. Drop dough by rounded measuring tablespoonfuls about 2 inches apart on cookie sheets.
4. Bake 11 to 13 minutes or until lightly browned. (Do not overbake. Centers of cookies will be soft.) Cool 1 minute on cookie sheets; remove to wire racks. Cool completely.
5. For glaze, combine powdered sugar and orange juice in small bowl; mix well. Drizzle glaze over cooled cookies. Let cookies stand until glaze sets. Store tightly covered.

Nutritional Information

Calories 80, Calories from Fat 20, Total Fat 2.5g, Saturated Fat 0.5g, Cholesterol 0mg, Sodium 65mg, Total Carbohydrate 13g, Dietary Fiber 1g, Protein 1g

Preparation Time:

20 Minutes

Cook Time:

11 Minutes

Time to Table:

31 Minutes

Recipe Yield: Makes About 3-1/2 Dozen Cookies