Fat-Free Pumpkin Pie Cookies…and Pancakes too!

Pumpkin Pie Cookies…and pancakes too… it’s a two-fer!

Thanksgiving again?! This year went by quickly! Hope ya’ll had a good one!

I am in the middle of a huge remodel/building project so you haven’t seen me for a while, so time to make an appearance for the holidays.

In need of some quickie recipes? They do not get much quicker than this! A box of spice cake mixed with a can of pumpkin and you are good to go for pancakes or cookies. Who doesn’t love either of those?

It started on a Sunday while I was left unattended with a can of pumpkin. I poked through the boxes in my pantry and found the spice cake mix. I dumped them both into the mixer bowl. Blinded by the shiny stainless bowl I thought, “just add egg beaters”. I did not know what I was making…that happens a lot.

After mixing, I had to select a pan. Hmmm…cookie sheet! Out came the raw sugar, a little sprinkle on top then into the oven and when it came out, “oh my pumpkin pie”!

I experimented with other “sprinkles”; brown sugar, cinnamon sugar, but decided I liked the raw sugar best. Try all three toppings, then pick your favorite. As you have read, I am always down for a good cooking experiment!

When testing, I never cook the entire batch – this is how the pancakes were born. Since the first and second batch of cookies were thumbs up, I had left over cookie dough…hmmm…eat with a spoon or try something else? I added some water and boom, onto a hot griddle…

…there you have it, the birth of the Thanksgiving recipe two-fer, cookies and pancakes!

 

Here’s your tweaks:

♥ This is a great recipe to cook for two – split the cookie dough, add half the amount of water listed in the full recipe to half the cookie dough to make pancakes, bake the other half as cookies. Both freeze and reheat well.

♥ Add additional water to make a thinner pancake batter to make crepes. Fill with a mixture of fat-free Cool Whip, fat-free cream cheese, and fat-free Ricotta cheese, flavor with vanilla and sugar to taste.

 

Let’s make ‘em!

The Fat Free Gourmet’s Pumpkin Pie Cookies

1 – 15.25 oz. box spice cake mix

1 15 oz. can pumpkin puree

½ cup egg substitute

Raw sugar (my fav), brown sugar, or cinnamon sugar, for sprinkling

1. Preheat oven to 325.
2. Dump the first 3 ingredients into a mixing bowl. By hand or with electric mixer, stir until dough is smooth.
3. Drop by teaspoonful onto a cookie sheet sprayed with cooking spray. I use silicone sheet liners, spray sparingly or omit if using those
4. Sprinkle with desired sugar topping (raw, brow, cinnamon sugar mix)
5. Bake for approximately 10 minutes or until set.

Makes 36 cookies.

 

Nutritional Data
36 Servings
Amount Per Serving:
Calories 50.5
Total Fat 0.5 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 96.1 mg
Potassium 12.1 mg
Total Carbohydrate 11.0 g
Dietary Fiber 0.5 g
Sugars 5.4 g
Protein 1.1 g

The Fat Free Gourmet’s Pumpkin Pie Pancakes

Tastes soooo perfect with maple syrup. Makes a beautiful holiday breakfast!!

 

Same recipe as above with these additions or exceptions:

1. Preheat griddle to med high.
2. Add 1 1/3 cups water to the mix to make batter.
3. Ladle approximately ¼ cup of batter onto a griddle sprayed with cooking spray.
4. Cook each side to golden brown. Serve warm with maple syrup. Fat free whipped cream and pumpkin pie spice optional.

Makes 24 pancakes.

Nutritional Data
24 servings
One pancake:
Calories 75.8
Total Fat 0.7 g
Saturated Fat 0.4 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 144.1 mg
Potassium 18.2 mg
Total Carbohydrate 16.5 g
Dietary Fiber 0.8 g
Sugars 8.1 g
Protein 1.7 g

As always, Peeps, Have an awesome holiday season and stay epicurious!

*Recipe Nutritional data calculated by SparkRecipes.  https://recipes.sparkpeople.com/recipe-calculator.asp

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